Butternut Squash Ravioli With Alfredo Sauce Recipes

BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE

Steps:

• 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.

EASY BUTTERNUT SQUASH RAVIOLI

Steps:

• Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.
• Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
• Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.
• Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.

RAVIOLI WITH CREAMY SQUASH SAUCE

Steps:

• Cook ravioli according to package directions. Meanwhile, in a Dutch oven, saute garlic in butter for 1 minute. Add squash and spinach; cook 2-3 minutes longer or until spinach is wilted. Stir in cream, broth and salt. Bring to a gentle boil; cook for 6-8 minutes or until slightly thickened., Drain ravioli; add to squash mixture. Toss to coat. Sprinkle with walnuts.

BUTTERNUT SQUASH RAVIOLI WITH WHITE-WINE SAUCE

Steps:

• Gather the ingredients.
• Preheat oven to 375 F. Spread hazelnuts on a baking sheet and toast in the oven for 15 minutes.
• Transfer hazelnuts to a kitchen towel and rub briskly to remove the skins.
• Coarsely chop the hazelnuts and set them aside.
• Split butternut squash in half and rub with olive oil on the flesh. Lay cut side down on a baking sheet.
• Bake 30 to 35 minutes until a fork pierces the flesh easily. Allow it to cool enough to be able to handle it and scoop out the flesh, about 15 minutes. Use a big spoon or ice cream scooper.
• Purée the pulp in a food processor or blender , adding a little water, if needed.
• Melt 1 tablespoon butter in a large skillet and when the foaming subsides, add half of the shallots and sauté for 1 minute. Reserve the remaining shallots.
• Add the squash purée and cook on medium heat, stirring frequently for 2 minutes, until the squash is somewhat dry. Season with the salt and black pepper.
• Stir in the heavy cream and cook for another 2 minutes.
• Remove from the heat and add the Parmesan cheese and nutmeg. Stir until well combined. Reserve and allow time for it to cool down, about 15 minutes.
• Line a baking sheet with wax paper and dust lightly with flour. Set aside. Lay out 12 wonton wrappers on a clean surface also lined with wax paper and lightly dusted with flour.
• Place 1 teaspoon of filling in the center of each wonton. Lightly brush 4 wontons with the egg and water mixture-brushing only 4 at a time prevents the beaten egg from drying.
• Lay another wonton wrapper on top of each one of the brushed wrappers.
• Press gently from around the center of the filling to the edges, squeezing out any air bubbles. Transfer the formed ravioli to the wax paper-lined baking sheet and repeat the process with the remaining 8 wontons, brushing 4 at a time. Place another sheet of wax paper on top of the formed ravioli and lightly dust with flour. Make 12 more ravioli and lay them on top of the second sheet of wax paper.
• For the white wine cream sauce, melt 1 tablespoon of butter in a small saucepan and when the foam subsides, add the reserved shallots and sauté 2 minutes until softened.
• Add the white wine, cream, chicken broth, and lemon juice and simmer for 10 minutes until reduced by half.
• Whisk in the remaining cold butter 1 tablespoon at a time.
• Stir in the minced fresh sage. Reserve.
• Bring a large pot of salted water to a low boil and add the ravioli. Gently stir the ravioli to prevent them from sticking together and cook for 4 minutes. Work in batches if needed to avoid overcrowding the pot.
• Using a slotted spoon, drain and transfer 4 ravioli to each plate. Drizzle with the white-wine cream sauce and sprinkle some toasted hazelnuts on top.

MAPLE CREAM SAUCE FOR BUTTERNUT SQUASH RAVIOLI RECIPE - (3.7/5)

Steps:

• Melt the butter in a large sauté pan over medium heat. Add the shallots and then cook until translucent, approximately 2 minutes. Add the cream, and allow to simmer for one minute to meld flavors. Add the maple syrup, stirring to combine; add thyme, salt and pepper to taste, and cook over medium heat, stirring occasionally. Add the cooked ravioli to the sauté pan and allow to simmer in the sauce for a minute or two.

ROASTED BUTTERNUT SQUASH RAVIOLI WITH A SAGE BROWN BUTTER SAUCE

Steps:

• In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
• Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
• Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
• In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
• Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

HOMEMADE BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAGE SAUCE

Steps:

• Combine all pasta ingredients and mix together to make a stiff dough. Knead by hand or in a stand mixer with the dough hook on medium low speed for 10 minutes or until dough is elastic. Wrap dough in plastic wrap and let rest for at least 20 minutes. On a lightly floured surface roll out to desired thickness and cut as desired.
• Toss the squash with the garlic in a bowl with just enough olive oil to evenly coat everything. Roast on a baking sheet at 400oF for about 45 minutes until soft. Remove from the oven and mix in a food processor to combine - slowly pouring additional olive oil into the mixture until the consistency is smooth. Add parmesan, dried sage, and salt and pepper, to taste. Use this filling to make the ravioli.
• Combine butter and fresh sage leaves in small sauce pan. Heat over low heat for at least 15 minutes to infuse the butter. Then, increase the heat just a bit (take care not to burn) and stir continuously until the butter browns slightly and the sage leaves crisp.
• Use a ravioli press to add and seal one teaspoon of filling in between each pasta sheet. Dip finger in water and wet edges of pasta before adding second sheet to allow for a nicely sealed ravioli. Use a roller, gently pressing down, to seal them up. Be sure to heavily flour the outside of your pasta to enable easy release.
• Boil the ravioli in plenty of salted water until just done. This will only take a short time! The ravioli will float on the surface of the water when they are finished. Carefully remove and drain. Serve with sage butter, a sprinkle of toasted pine nuts, and a generous amount of grated Parmesan cheese.

BUTTERNUT SQUASH RAVIOLI WITH ALFREDO SAUCE

Steps:

• Cook ravioli as directed on package, omitting salt; drain.
• Meanwhile, heat pasta sauce. Serve ravioli topped with sauce and nuts.