Butternut Squash Ravioli <3 Olivia

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Part of the butternut trilogy- I was able to make 50 ravioli, a handful of roasted seeds, and 4-6 servings of soup from one squash, very satisfying. This is very similar to a recipe I posted earlier but I wanted to explain how to make the dish in ravioli form. I think it is WAY better this way. The best way to make it would be with homemade pasta dough (I will post this recipe at a later date) but this time around I am using a  good shortcut- most shortcuts are bad, this one is good. Instead of spending all that time making pasta dough, use wonton wrappers! Huge time saver. This is the favorite thing that I have made in my kitchen.

Butternut Squash Ravioli:
– 1 large butternut squash
– Bundle of fresh sage, chopped (reserve several stalks for the butter sauce)
– 1 package wonton wrappers, thawed
– 1 cup parmesan cheese (or less, up to you) plus more for topping
– Dash of salt, pepper
– Egg wash (I used 1 egg, 1 tbs. water, beat together)

Brown Butter Sage Sauce:
Follow the recipe here:
http://wellthatwasgood.com/2013/10/27/pasta-with-butternut-squash-and-sage-brown-butter-3-olivia/

Preheat your oven to 425 degrees
1. Slice your butternut squash in half, lengthwise. Rub a small amount of olive oil on the open surfaced. Place face down on a greased pan or parchment and roast for approximately 40 minutes, or until the squash is easily pierced.

2. Remove the squash from the oven and allow to cool enough to work with. At this point (if it is ready) the skin will easily peel off. Remove all skin and place your squash halves in a large mixing bowl.

3. Mash the squash with a fork or large spoon. Add in the chopped sage and parmesan cheese. Stir well.

4. Prepare your surface for making the raviolis. I dusted my counter top with flour. Have your egg wash and a brush on hand. One by one, fill each individual wonton wrapper with a spoonful of the filling. Brush the edges of the wrapper with your egg wash and fold the wrapper diagonally, so you are left with a triangle shaped ravioli. Press down on the edges, beginning near the filling and work your way outwards to eliminate any air bubbles. Lay out the ravioli in a single layer to prevent sticking.
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5. Bring a large pot of water to a boil. Drop your ravioli in one by one and allow to boil for about 4-5 minutes. I had to do several rounds as to not overcrowd the pot (I had 50 ravioli, and filling leftover). Be very careful when removing them, they are delicate. I used a slotted spoon.

6. Prepare your brown butter, according to these directions http://wellthatwasgood.com/2013/10/27/pasta-with-butternut-squash-and-sage-brown-butter-3-olivia/

7. Pour butter over your ravioli and top with parmesan.

ENJOY- and make my butternut squash soup with all that extra filling you have.

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