Butternut squash ravioli

Butternut squash ravioli

Anytime I see this on a restaurant menu, I have to order it. A few bites in, I think to myself "My, this is rather rich, I should save half of it for tomorrow". Then, 10 minutes later, it's all gone. I made this easy version at home using wonton wrappers in place of fresh pasta. I'd say it's my way of lightening up the dish, but really I was just looking for a shortcut. 

Ingredients:

  • 1 butternut squash, cubed
  • 2 tsp Togarashi seasoning (Japanese chili blend)
  • 2 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt
  • Pepper
  • Olive oil
  • 1 cup ricotta cheese
  • Wonton wrappers
  • 1/2 stick butter
  • Fresh sage
  • Fresh basil

Prep:

Preheat oven to 425F. Place butternut squash cubes in a mixing bowl and toss with the seasonings and olive oil. Spread on a baking dish and bake for for 40 minutes. Transfer cooked butternut squash to a blender and puree with ricotta cheese. Add water if mixture becomes too thick, and salt to taste. Fill each wonton wrapper with 1 tsp of filling. Place filled ravioli in boiling water for 2 minutes. Remove and set aside. 

For the sauce, melt butter in a warm saucepan. Keep heat low to keep the butter from burning. Add fresh sage leaves and swirl them around until the butter browns slightly, about 2-3 minutes. Remove from heat.

Place 3-4 ravioli on a plate and drizzle with the brown butter-sage sauce. Garnish with basil or something else green for a nice contrast.

I used the leftover filling as a panini spread the next day. It can also work as an appetizer, rolled in panko bread crumbs and baked. 

 Butternut squash ravioli in a brown butter-sage sauce

Butternut squash ravioli in a brown butter-sage sauce