Butternut Squash Ravioli in Brown Butter and Sage Recipe

Name: Butternut Squash Ravioli in Brown Butter and Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 2 bulbs Green Onion, Chopped (All Of White And Some Of Green); 1 whole Shallot, Finely Chopped; 12 ounces, weight Butternut Squash Puree (homemade Or Canned); 1/4 cups Freshly-grated Pecorino Romano Cheese, Plus Extra For Garnish; 1 whole Egg, Lightly Beaten; 2 Tablespoons Panko Bread Crumbs; 1 pinch Nutmeg; Salt And Pepper, to taste; 1 whole Egg White; 1 teaspoon Water; 1 package Wonton Wrappers (12 Ounce Package); 3 Tablespoons Butter; 1 Tablespoon Thinly Sliced Fresh Sage

Servings: persons

1 Tablespoon Olive Oil
2 bulbs Green Onion, Chopped (All Of White And Some Of Green)
1 whole Shallot, Finely Chopped
12 ounces, weight Butternut Squash Puree (homemade Or Canned)
1/4 cups Freshly-grated Pecorino Romano Cheese, Plus Extra For Garnish
1 whole Egg, Lightly Beaten
2 Tablespoons Panko Bread Crumbs
1 pinch Nutmeg
Salt And Pepper, to taste
1 whole Egg White
1 teaspoon Water
1 package Wonton Wrappers (12 Ounce Package)
3 Tablespoons Butter
1 Tablespoon Thinly Sliced Fresh Sage

1
Heat oil on medium and saute shallot and onion until soft and slightly brown.
2
Combine puree, shallots and onions, pecorino, egg, panko crumbs, nutmeg, 1/4 teaspoon salt, 1/4 teaspoon pepper in a bowl to create the filling for the ravioli.
3
Mix together the egg white and 1 teaspoon water, then brush the edges of each wonton wrapper with the mixture.
4
Put 1/2 tablespoon puree mix in the center of each wrapper and fold into a triangle, sealing the edges.
5
Lay out the triangles on a baking sheet.
6
Let raviolis dry for 30 minutes, flipping them after 15 minutes.
7
Next, bring salted water to a boil and cook the raviolis in batches, leaving plenty of room, for 3-5 minutes each or until they float to the surface.
8
Drain on a paper towel.
9
To make the sauce, cook the butter in a pan over the stove top until lightly browned.
10
Then remove from heat and add the sage, 1/8 teaspoon salt, 1/8 teaspoon pepper.
11
Toss in the ravioli.
12
To serve, top with extra freshly grated pecorino romano.

868

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 2 bulbs Green Onion, Chopped (All Of White And Some Of Green), 1 whole Shallot, Finely Chopped, 12 ounces, weight Butternut Squash Puree (homemade Or Canned), and more.

Yes, Butternut Squash Ravioli in Brown Butter and Sage falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Ravioli in Brown Butter and Sage

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