Easy Butternut Squash Ravioli with Sage Butter Sauce
Homemade Butternut Squash Ravioli with a Butter Sage Sauce. Made with wonton wrappers for easy homemade ravioli. An impressive dinner, no pasta rolling required!
Equipment
Ingredients
- 14 ounces butternut squash, peeled and chopped (about 3 cups)
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1/2 teaspoon ground black pepper, divided
- 3/4 teaspoon salt, divided
- 1/2 cup ricotta cheese*
- 3 tablespoons parmesan cheese*
- 1 teaspoon grated lemon zest
- pinch nutmeg
- 10 ounces wonton wrappers, ~40 wrappers
- 4 ounces 8 tablespoons butter*
- 1 large garlic clove, minced
- 1/4 cup chopped fresh sage leaves
- 1 teaspoon fresh lemon juice
Instructions
- Preheat the oven to 375 degrees F.
- Toss the squash with the olive oil, thyme, and 1/2 teaspoon of salt and 1/4 teaspoon pepper. Place on a baking sheet and roast for 30 minutes until just softened.
- Place the cooked squash in a food processor along with the ricotta, parmesan cheese, lemon zest, and nutmeg. Process until creamy and smooth. Taste, adding more salt and pepper as needed.
- Place a wonton wrapper on a hard surface and place a heaping teaspoon of filling in the center. Wet the edge of the wrapper with water, then fold in half to make a triangle. Seal with your hands until set, then set aside and repeat with the remaining wontons. You should get 38-40 wontons.
- Bring a pot of water to a boil.
- While the water is boiling, make the sauce. Melt the butter in a saucepan over medium-low heat. When the butter just begins to bubble, add the minced garlic clove and stir, until just fragrant, about 1 minute. Add in the sage and continue to cook over low heat for 2 minutes, until the butter just begins to brown and smells nutty. Add in the remaining 1/4 teaspoon of pepper and salt. Taste, adjusting salt and pepper as needed.
- Add the ravioli to the water and boil for 2-3 minutes, until the ravioli floats on top. Transfer to a baking sheet lined with parchment paper while you cook the remaining ravioli.
- Divide the ravioli into 4 shallow bowls and drizzle with the butter sauce. Garnish with parmesan cheese, if desired.
Notes
*You can use non-dairy substitutions for this entire recipe. I like Kite Hill's vegan ricotta and Earth Balance for the dairy-free butter. If you want to make these vegan, then I recommend omitting the parm cheese and adding in 2 tablespoons of pine nuts instead.
**You can add the ravioli right to the skillet with the butter sauce, but depending on how wide your skillet is, it may be overcrowded. Instead, I transfer to bowls and then drizzle with the sauce.
Nutrition
Serving: 1ravioliCalories: 59kcalCarbohydrates: 5gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 111mgPotassium: 46mgFiber: 0.3gSugar: 0.2gVitamin A: 1146IUVitamin C: 2mgCalcium: 21mgIron: 0.3mg