BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE
This is an easy recipe that will amaze your guests with its elegance and complex flavors. The secret is using won-ton wrappers instead of pasta. This raviolis can also be prepared ahead and frozen, which makes it even more versatile! Try experimenting with acorn, pumpkin or another winter squash.
Provided by Lorna
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
- Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
- Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
- Fill a deep pot with lightly salted water and bring to a boil.
- To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
- Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
- To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.
Nutrition Facts : Calories 270.7 calories, Carbohydrate 40.2 g, Cholesterol 26.8 mg, Fat 9.2 g, Fiber 3.2 g, Protein 7.9 g, SaturatedFat 5.4 g, Sodium 415.3 mg, Sugar 2 g
EASY BUTTERNUT SQUASH RAVIOLI RECIPE BY TASTY
Here's what you need: butternut squash, onion, garlic, olive oil, salt, pepper, brown sugar, grated parmesan cheese, flour, eggs, olive oil, unsalted butter, roasted hazelnut, fresh sage, salt, lemon, grated parmesan cheese
Provided by Matthew Johnson
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 425˚F (220˚C).
- Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
- Bake until the squash is golden brown and tender, about 30 minutes.
- While the squash is in the oven, make the dough.
- When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
- Rinse the bowl of the food processor.
- To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
- Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
- Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
- Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
- Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
- Separate each ravioli with a knife or cutting tool.
- Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
- In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
- Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
- Serve the pasta with brown butter sauce.
- Enjoy!
Nutrition Facts : Calories 744 calories, Carbohydrate 77 grams, Fat 38 grams, Fiber 6 grams, Protein 25 grams, Sugar 7 grams
ROASTED BUTTERNUT SQUASH RAVIOLI WITH A SAGE BROWN BUTTER SAUCE
Provided by Food Network
Categories appetizer
Time 35m
Yield 4 appetizer servings
Number Of Ingredients 11
Steps:
- In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
- Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
- Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
- In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
- Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.
BROWN BUTTER AND SAGE BUTTERNUT SQUASH BAKE
Provided by Katie Lee Biegel
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Spray a baking pan with nonstick cooking spray and place the squash in the pan.
- Heat 1 tablespoon of the butter in a medium skillet over medium heat. Add the onion and cook until tender and translucent, 6 to 8 minutes. Transfer the onion to the pan with the squash.
- Return the skillet to the heat and add the remaining 5 tablespoons butter. Heat until the butter melts and begins to brown, 3 to 4 minutes. (The butter will begin to separate and sizzle. Take care to let it gently brown rather than burn. If the butter burns, throw it out and try again.) Stir in the sage. Drizzle the butter mixture over the squash and sprinkle with the salt and pepper. Use a wooden spoon to toss the mixture until the squash is evenly coated with the browned butter.
- Bake until the squash is tender and beginning to brown around the edges, about 1 hour. Remove from the oven and increase the temperature to 400 degrees F. Top the squash with the crackers and cook until the crackers are nicely golden brown, an additional 20 minutes.
BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAUCE
Rich, deeply flavorful butternut squash ravioli that is perfect for the hard to cook for vegetarian.
Provided by Brian Genest
Time 1h45m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Rub squash down with 1 tablespoon olive oil and place on a baking sheet. Cut the tops off of each clove of garlic, rub with oil, and wrap in foil. Place on the baking sheet.
- Roast in the preheated oven until squash and garlic cloves are soft and browned, about 30 minutes.
- Remove squash and garlic from the oven. Remove the garlic skin and transfer to the bowl of a food processor. Add squash along with ricotta, grated Parmesan, brown sugar, and salt for filling. Blend into a thick paste. Transfer to a bowl, cover, and set in the refrigerator until cool.
- While squash is roasting, whisk semolina, all-purpose flour, and salt for pasta together in a bowl. Dump onto a counter and push flour into a mound. Dig a well in the center. Crack eggs into the well and add 2 tablespoons olive oil. Start folding flour and egg onto each other; continue kneading and folding until it comes together as a dough. Add more flour or oil if it is too wet or dry, respectively. The final product should look smooth, and the dough should bounce back if you press your thumb into it. Cover with plastic wrap and let rest for 30 minutes.
- If you have a pasta maker, pass the pasta through to make a pasta sheet about the thickness of a dime. If not, get to work with a roller on a lightly floured surface. Make several sheets.
- On one sheet, dollop about 2 tablespoons of squash filling 2 inches apart. Place another sheet over top and press the dough down around each lump of filling. Try to keep it tight, as you don't want a lot of air in the interior. But don't go too close, or you'll have filling trapped between pasta layers and ruin the seal. Use a ravioli stamp to stamp out and seal each ravioli. Set aside.
- In another pan, heat a thin layer of canola oil over medium heat. Working in batches, fry sage leaves until dark green and crispy. Remove to paper towel-lined plate to strain grease. Set aside.
- Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Reduce heat to medium-low. Stir in tarragon, thyme, and salt.
- While sauce is being prepared, bring a pot of lightly salted water to a rolling boil. Add raviolis and boil until they float, about 5 minutes. Drain and plate.
- Ladle butter sauce over pasta and garnish with fried sage. Sprinkle with shredded Parmesan cheese and serve immediately.
Nutrition Facts : Calories 758.5 calories, Carbohydrate 66.9 g, Cholesterol 150.9 mg, Fat 50.1 g, Fiber 5.9 g, Protein 14.6 g, SaturatedFat 16.7 g, Sodium 1077.5 mg, Sugar 8.7 g
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BROWN BUTTER RAVIOLI WITH BUTTERNUT SQUASH
From twopeasandtheirpod.com
4.9/5 (7)Total Time 45 minsCategory PastaCalories 527 per serving
- Place the cubed butternut squash on a large baking sheet and drizzle with olive oil. Season with salt and pepper, to taste. Roast for 25 to 30 minutes or until soft and tender, but not mushy. Remove from oven and set aside.
- Add the butter to a large skillet and melt it over medium-low heat, stirring constantly. Cook until the butter starts to foam and smells slightly nutty, this should take about 3 to 5 minutes. Turn off the heat and stir in the garlic and sage leaves. The hot brown butter will cook the garlic and sage leaves.
- Bring a large pot of water to a boil. Salt the water generously and cook the ravioli according to package instructions. Drain the ravioli and add to the brown butter sauce. Add the cooked butternut squash and gently stir, being careful to not break up the squash and ravioli. Add the cheese and pinch of nutmeg, if using.
BUTTERNUT SQUASH RAVIOLI WITH MUSHROOMS RECIPE
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5/5 (5)Total Time 25 minsServings 8
- Melt 2 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms; sauté 3 to 5 minutes or until lightly browned. Add garlic and shallots; sauté 2 minutes or until tender. Remove from skillet. Wipe skillet clean.
- Melt remaining 4 Tbsp. butter in skillet over medium-high heat; cook 2 to 3 minutes or until lightly browned. Stir in parsley, sage, and mushroom mixture. Add hot cooked ravioli, and toss gently. Stir in salt and pepper. Serve immediately with desired toppings.
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