My family discovered butternut squash ravioli with sage browned butter during one of our "new menu nights" many years ago. It was indeed a labor of love when you factor in the time it took to make the pasta dough. I think it took us the whole day to make the ravioli and a few minutes to eat them!
Sometimes, there are "conveniences" that can be purchased that tastes just as good but saves a lot of time. One of these conveniences are dumpling skin wrappers! I use them when making dumplings, but I've also discovered that they make great ravioli wrappers that have less carb than fresh pasta dough since they are not as thick!
I don't like ravioli that have a lot of pasta and a hint of filling. I prefer ravioli that is generous with the filling. When I made my first ravioli with dumpling wrappers, I realized that this definitely was an option BUT you need to get the correct wrappers.
Tips for making butternut squash ravioli
Dumpling wrappers.
If you go to an Asian grocery store, there is a wide variety of dumpling wrappers. There are square wrappers and oblong / round wrappers. They used to make wrappers out of egg. I have not been able to find them though. It would be preferable if you can find wrappers made of egg, but the thickness is more important.
For ravioli, you want to find the THICKEST wrappers. Most dumpling wrappers come fairly tightly sealed. If you can "fan" out the stacked wrappers, you will be able to see the thickness of the wrapper. Wonton wrappers or Hong Kong style wrappers are usually thinner than gyoza or pot sticker wrappers and should be avoided. However, if you do use thin dumpling wrappers, just be careful when boiling the ravioli as they have a tendency to rip.
Butternut squash.
Preparing the butternut squash.
Since butternut has a smooth skin, many people, including me, have had knife accidents trying to cut a butternut squash. Here's a safer way to cut and peel butternut squash.
Once your squash is in quarters, you can de-seed and cut it into cubes.
Use a food processor to puree squash
Puree squash to mashed potato consistency
Assembling the raviolis.
Caramelizing sage leaves.
Make sure that the sage leaves are clean and dried with a paper towel. Saute the leaves in the butter until crisp. Add salt, let cool on a plate until serving.
Clean and dried sage leaves
Saute sage leaves in butter-olive oil
Crisp each side of the sage leaves.
Add salt and cool sage leaves.
Garnish.
Garnish your raviolis with crisp sage leaves, freshly grated parmesan cheese and grated bittersweet chocolate.
Storing.
This recipe will make approximately 28 raviolis. They can be easily frozen and used later. Lay them on a baking tray, making sure they do not touch and place them in the freezer until frozen. Transfer to a freezer bag for storage.
Freeze ravioli on a baking tray, making sure they do not touch.
Enjoy and let me know what you think in the comment section! By the way, this is a great way to use up leftover squash if you've had enough butternut squash soup!
BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER
Equipment
- Food processor or blender
Ingredients
- 745 grams cubed butternut squash
- 3 Tbsp dark brown sugar
- 1 tsp sea salt
- ½ tsp fresh ground pepper
- 3 Tbsp unsalted butter
- ⅓ cup mascarpone cheese
- ½ tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- 1 Tbsp balsamic vinegar
- 2 Tbsp grated parmesan cheese
- salt and fresh ground pepper to taste
Sage brown butter for 12 raviolis
- 4 Tbsp sweet butter
- 1/16 tsp sea salt a pinch
- 8 fresh sage leaves depending on size
- 4 Tbsp water from boiled ravioli
- parmesan for grating
- bittersweet chocolate for grating
Instructions
Ravioli
- Preheat oven to 375° fahrenheit / 190° celcius.
- Place cubed squash on a foil on a baking tray. Sprinkle 2 Tbsp brown sugar, 2 Tbsp of butter, salt and pepper.745 grams cubed butternut squash, 3 Tbsp dark brown sugar, 1 tsp sea salt, 3 Tbsp unsalted butter, ½ tsp fresh ground pepper
- Bake for 40 minutes until squash looks soft.
- Place squash in food processor and add 1 Tbsp butter and puree squash until smooth.3 Tbsp unsalted butter
- Puree squash until smooth. Squash should feel like mashed potato. If it's too wet, place it back in the oven to dry.
- Add remaining 1 Tbsp brown sugar, balsamic vinegar, mascarpone, parmesan, cinnamon and nutmeg. Season to taste with additional salt and pepper if necessary. Mix well. Cover well and refrigerate for 4 hours. Can be made 2 days in advance.⅓ cup mascarpone cheese, ½ tsp ground cinnamon, ½ tsp freshly grated nutmeg, 1 Tbsp balsamic vinegar, 2 Tbsp grated parmesan cheese, salt and fresh ground pepper to taste
- Assemble raviolis with dumpling wrappers or ravioli dough.
- Boil raviolis in lightly salted water until tender, about 2-3 minutes.
Sage Brown Butter
- While raviolis are boiling, melt butter in a large sauce pan with a pinch of salt.4 Tbsp sweet butter, 1/16 tsp sea salt
- Saute sage leaves on both sides. Set leaves aside.8 fresh sage leaves
- Place raviolis into melted butter and transfer to a serving platter or dishes.
- Add the water to the saucepan and swirl with residual butter.4 Tbsp water from boiled ravioli
- Spoon butter sauce over ravioli. Finish by adding crisp sage leaves and a generous grating of parmesan and bittersweet chocolate.parmesan for grating, bittersweet chocolate for grating