Butternut Squash Ravioli with Sage-Brown Butter Sauce

Name: Butternut Squash Ravioli with Sage-Brown Butter Sauce
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons allspice; 1 large butternut squash - halved lengthwise, peeled and seeded; 1 teaspoon egg white, lightly beaten; 59 milliliters chopped fresh sage leaves; 2 teaspoons ground cinnamon; 1 teaspoons ground nutmeg; 8 servings salt and ground black pepper to taste; 8 servings Sauce; 118 milliliters Parmesan cheese; 8 servings salt and freshly ground black pepper to taste; 59 milliliters unsalted butter; 50 wonton wrappers

Butternut Squash Ravioli with Sage-Brown Butter Sauce might be just the Mediterranean recipe you are searching for. This recipe covers 16% of your daily requirements of vitamins and minerals. This side dish has 262 calories, 8g of protein, and 8g of fat per serving. This recipe serves 8. A mixture of allspice, ground cinnamon, ground nutmeg, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

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Oven

Place the squash cut side up on a baking sheet.

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Squash

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Baking Sheet

Place 1 tablespoon butter in the hollow of each half.

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Butter

Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.

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Salt And Pepper

Squash

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Aluminum Foil

Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.

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Squash

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Oven

Scoop the cooked squash into a bowl, and mash until smooth.

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Squash

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Bowl

Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.

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Parmesan

Salt And Pepper

Allspice

Cinnamon

Nutmeg

Fill a deep pot with lightly salted water and bring to a boil.

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Water

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Pot

To make the ravioli, place a wonton wrapper on a clean, flat surface.

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Ravioli

Brush edges with the egg white.

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Egg Whites

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.

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Wonton Wrappers

Squash

Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender.

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Ravioli

Water

Remove, drain, and keep warm until sauce is prepared.

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Sauce

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.

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Butter

Sauce

Sage