Butternut Squash Ravioli with Sage Butter Sauce

Name: Butternut Squash Ravioli with Sage Butter Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps butter, softened; 907 grams butternut squash; 118 milliliters crushed gingersnaps (about 8 cookies); 2 Tbsps milk; 113 grams cup freshly grated Parmigiano-Reggiano cheese, divided; 8 servings Freshly ground pepper; 8 servings Sage Butter Sauce; 1 teaspoons salt; 340 grams package won ton wrappers

Butternut Squash Ravioli with Sage Butter Sauce might be just the side dish you are searching for. One serving contains 288 calories, 11g of protein, and 8g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up butter, won ton wrappers, gingersnaps, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Stir together gingersnaps and milk in a medium bowl.

Ingredients you will need

Gingersnap Cookies

Milk

Equipment you will use

Bowl

Let stand until cookies are softened (about 10 minutes).

Ingredients you will need

Cut squash in half lengthwise; remove seeds. Line a baking sheet with aluminum foil. Coat foil with cooking spray.

Ingredients you will need

Cooking Spray

Squash

Seeds

Equipment you will use

Aluminum Foil

Baking Sheet

Place squash, cut side down, on foil.

Ingredients you will need

Squash

Equipment you will use

Aluminum Foil

Bake, uncovered, at 400 for 30 to 40 minutes or until tender. Scoop out pulp; mash. Discard shell. Measure 1 3/4 cups pulp; reserve any remaining pulp for another use.

Equipment you will use

Oven

Stir 1 3/4 cups squash pulp, 1/2 cup cheese, butter, and salt into softened gingersnaps. Working with 6 won ton wrappers at a time (keeping remaining wrappers covered), spoon about 1 tablespoon squash filling into center of each wrapper. Moisten edges of each wrapper with water; bring 2 opposite corners together. Press edges together with a fork to seal, forming a triangle. Cover ravioli with a damp towel to keep them from drying.

Ingredients you will need

Wonton Wrappers

Gingersnap Cookies

Ravioli

Butter

Cheese

Squash

Water

Salt

Bring 2 quarts water to a boil in a large saucepan. Cook ravioli, 6 at a time, uncovered, 1 to 2 minutes. Quickly remove from water with a slotted spoon. Keep warm.

Ingredients you will need

Ravioli

Water

Equipment you will use

Slotted Spoon

Sauce Pan

Place 6 ravioli in each serving bowl. Top each with 1 tablespoon Sage Butter Sauce.

Ingredients you will need

Ravioli

Butter

Sauce

Sage

Equipment you will use

Bowl

Sprinkle evenly with remaining 1/2 cup cheese and pepper.

Ingredients you will need

Cheese

Pepper

Equipment

Ingredients

Servings:

2Tbsps

butter, softened 907grams

butternut squash 118milliliters

crushed gingersnaps (about 8 cookies)2Tbsps

milk 113grams

cup freshly grated Parmigiano-Reggiano cheese, divided 8servings

Freshly ground pepper 8servings

Sage Butter Sauce 1teaspoons

salt 340grams

package won ton wrappers

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Piccini Chianti Classico with a 4.6 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.