Butternut Ravioli with Sage Butter Sauce

Name: Butternut Ravioli with Sage Butter Sauce
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: European, Mediterranean, Italian
Ingredients: 5 tablespoons unsalted butter, divided; 1 shallot, minced; 1 cup roasted butternut squash puree; Kosher salt and freshly ground black pepper; 3 tablespoons heavy cream; 3 tablespoons Parmesan cheese, plus 2 ounces; pinch of nutmeg; 1 package round wonton wrappers; flour for dusting; 12 fresh sage leaves; 1 tablespoon fresh parsley, finely chopped

12 steps

Prep:30minCook:10min

This simple to make yet elegant in presentation and flavors will be the highlight of your next dinner party. Choose to make your own pasta dough and roll out to the desired thickness to make ravioli. Or, use wonton wrappers which are found readily available at your local grocery store.

Updated at: Mon, 25 Sep 2023 22:33:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories486.2 kcal (24%)

Total Fat22.7 g (32%)

Carbs59.3 g (23%)

Sugars2.9 g (3%)

Protein11.5 g (23%)

Sodium851.2 mg (43%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

5 tablespoonsunsalted butter

divided

1shallot

minced

1 cupbutternut squash puree

roasted

kosher salt

freshly ground black pepper

3 tablespoonsheavy cream

3 tablespoonsParmesan cheese

plus 2 ounces

ground nutmeg

1 packagewonton wrappers

1 tablespoonfresh parsley

finely chopped

Instructions

Step 1

In a large saute pan, over medium heat, melt 1 tablespoon of butter. Add shallots and saute for 1 minute.

Step 2

Add the squash puree and cook until mixture is slightly dry, about 2-3 minutes.

Step 3

Stir in cream and continue to cook for 2 minutes.

Step 4

Remove from heat and stir in 3 tablespoons of cheese and nutmeg.

Step 5

Taste and season with salt and pepper. Cool completely.

Step 6

Dust work surface with flour. Place a wonton wrapper onto the work surface. Please 2 teaspoons of the filling in the center of each round.

Step 7

Lightly brush the outside of the pasta with water or egg wash. Fold round in half and seal the pasta completely.

Step 8

Heat a large pasta pot of water over high heat until boiling. Add enough salt to season the water. While water boils, add ravioli.

Step 9

Cook until al dente, about 2-3 minutes or until pasta floats and is pale in color.

Step 10

Remove pasta from water and drain well. Season with salt and pepper. Keep warm and set aside.

Step 11

In a large saute pan, melt remaining butter. Add the sage and continue to cook until butter starts to brown. Remove from heat and set aside.

Step 12

Plate the pasta into 4 servings. Spoon the butter sauce over pasta. Sprinkle 2 ounces of cheese over each plate and garnish with parsley. Serve immediately.