Butternut Squash Ravioli with Sage

Name: Butternut Squash Ravioli with Sage
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams butternut squash; 1 pinch Pinch of nutmeg; 4 slices pancetta, chopped; 59 milliliters Parmesan; 48 wonton skins; 59 milliliters ricotta; 1 teaspoon finely chopped sage plus 2 Tbsp. thinly sliced leaves and 8 whole leaves; 8 servings Salt and pepper; 79 milliliters finely chopped shallot; 9 Tbsps unsalted butter

Butternut Squash Ravioli with Sage might be just the side dish you are searching for. One serving contains 227 calories, 7g of protein, and 19g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. Head to the store and pick up salt and pepper, ricotta, wonton skins, and a few other things to make it today.

Instructions

Preheat oven to 450F. Halve squash and remove seeds. Season with salt and pepper and place, flesh side down, on a baking sheet.

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Salt And Pepper

Squash

Seeds

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Baking Sheet

Oven

Bake until tender and a knife comes out easily, about 40 minutes. Use a spoon to scoop out flesh; puree in a food processor or blender until smooth.

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Food Processor

Oven

Blender

Knife

Melt 1 Tbsp. butter in a skillet.

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Butter

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Frying Pan

Add shallot and cook until tender, about 3 minutes.

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Shallot

Add chopped sage, squash puree, ricotta and 1/4 cup Parmesan. Season with salt, pepper and nutmeg, and cook for 1 minute.

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Parmesan

Ricotta Cheese

Nutmeg

Pepper

Squash

Sage

Salt

Remove from heat and allow to cool completely.

Place one wonton wrapper on work surface, keeping the rest covered with a damp cloth.

Brush wrapper with water and place 1 tsp. squash mixture in center.

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Squash

Water

Place another wrapper on top and seal together with fingers, taking care to push out air bubbles. Use a 3-inch round cookie cutter to cut filled ravioli into circles. Keep finished ravioli covered while you work.

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Ravioli

Equipment you will use

Cookie Cutter

In a skillet over medium heat, fry pancetta until crispy, about 5 1/2 minutes.

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Pancetta

Equipment you will use

Frying Pan

Remove from pan and drain on paper towels. Wipe skillet out.

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Paper Towels

Frying Pan

Bring a large pot of salted water to a boil. Melt remaining butter in skillet over very low heat, then add sliced sage. Cook butter and sage until butter turns light golden brown, about 5 minutes; remove from heat. While butter is browning, add ravioli to boiling water, stirring gently so they don't stick together. Cook 4 minutes, then carefully drain.

Ingredients you will need

Ravioli

Butter

Water

Sage

Equipment you will use

Frying Pan

Pot