Butternut Squash Ravioli in Browned Sage Butter
For the Squash:
1 small/medium butternut squash
2 tablespoons salted butter
a drizzle of maple syrup
1-2 cups water
For the Filling:
2 cups roasted squash (from the above recipe)
1 cup shredded Parmesan cheese
1 teaspoon cinnamon
½ teaspoon fresh grated nutmeg
2 tablespoons Italian parsley
Salt and pepper to taste
For the Ravioli:
For the Sauce: 1 stick of salted butter
Fresh whole sage leaves
Toasted pecans – chopped for garnish
Shredded Parmesan for garnish
Salt and pepper to taste
Preheat oven to 375 degrees. Cut the squash in half, scrape out the seeds. Place a tablespoon of butter in each half of the squash. Drizzle a bit of maple syrup in each half and place the halves in a baking dish, skin down. Pour water in the bottom of the pan and cover the whole dish with aluminum foil. Place in the oven and bake for about 45 minutes or until the squash is soft and can be pierced with a fork. Set aside to cool.
In a food processor add two cups of roasted squash (removed from skins), cinnamon, nutmeg and salt. Puree the squash until the texture is smooth; if the consistency is too thick add a tablespoon of water, white wine or chicken stock. Add the Parmesan cheese, chopped parsley and salt and pepper to taste.
Variations: Add ½ cup of crumbled cooked sausage to the filling and/or substitute Feta cheese for the Parmesan.
Place a wonton wrapper on a floured work surface. Place a spoonful of filling in the center of the wrapper. Wet the edges of the wrapper with warm water (it’s best to use your fingers for this step). Place another wrapper on top and press the edges together (make sure you release any excess air). Repeat until all filling is used up. Do not stack the ravioli when they are assembled; they tend to stick together. I lay them out on a lightly floured cookie sheet in a single layer.
*Wonton wrappers can be found in the grocery freezer section and work great as a quick ravioli wrapper. Defrost the package of wrappers before you start this project so they are ready to go when you get to this step.
In a small sauté pan over low heat melt the butter and let it simmer until it turns brown. As the butter begins to simmer residue will separate and form on the top of the heated butter. Using a spoon, remove the residue. Keep the heat low – there’s a fine line between browning the butter and burning the butter. Add the whole sage leaves to the hot butter right before you remove it from the heat; they will crisp up immediately. Add salt and fresh cracked pepper to taste
Assembling the Dish:
Bring a stockpot of water to a rapid boil. Place the ravioli in the water, three or four at a time, and keep an eye on the pot. They do not take long to finish, about three to four minutes. You will know they are done when the ravioli are floating.
Use a slotted spoon to remove the ravioli from the water and repeat until they are all cooked. Plate up the ravioli, spoon the brown butter and sage (three to four leaves per plate) on the top. Finish with a sprinkle of shredded Parmesan cheese and toasted pecans. Makes four to six servings. Bon appetit!