Butternut Squash Ravioli with Sage-Brown Butter Sauce
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.
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.