BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER SAUCE
A delicious dish that your family and friends will think you spent all day making. This recipe is a compliation of several different recipes with my own twist. I've tried to eliminate some fat and added some personal favorites like amaretti cookies and pancetta.
Provided by waterbaby09
Categories Vegetable
Time 1h20m
Yield 32 raviolis, 6 serving(s)
Number Of Ingredients 13
Steps:
- Directions:.
- In a sauté pan, over medium heat cook 5 slices of pancetta until crispy. Remove the pancetta from the pan and set aside.
- In the same pan, melt ½ tablespoon of butter. Add the shallots and sauté for 1 minute. Add the mashed butternut squash and cook until the mixture is slightly dry, about 2 minutes. Stir in ¼ cup chicken broth and continue to cook about 3 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely (before putting the filling into the ravioli).
- Make pasta, roll and cut into 3-inch rectangles. Place a teaspoon of the filling in the center of each pasta/wonton rectangle. Fold in half and seal completely.
- Start boiling a pot of salted water.
- In a sauté pan, melt the remaining 5 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Add ¼ cup of chicken broth and cook another 10 minutes. Remove from the heat.
- Add the pasta to the pot of boiling salted water. Cook until al dente. This will take about 5 minutes or until the pasta floats. Tip: Even if they are floating, taste test the pasta portion of the ravioli before you drain the pot.
- Crumble the pancetta.
- Remove the pasta from the water and drain well.
- Single Servings: Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle each plate with remaining cheese and parsley.
- Family Style: Put half of the raviolis in a big serving platter, pour half of the butter sauce (6 pieces of sage) and half of the pancetta over the ravioli; than repeat with remaining half of ingredients. Sprinkle remaining cheese and garnish with parsley.
- Give each person an amaretti cookie to crumble on their pasta (and an extra to snack on).
- Note:
- I'm still working on 'perfecting' this recipe.
- You can roast the squash or microwave it. If you microwave it use the 'fresh vegetable' setting. It takes me about 10 min, but every microwave is different. You can peel the squash or cook it in it's skin, it's doesn't make a difference. You may want to put it in for a couple minutes before you slice it in half.
- To speed up cooling the mixture spread it out on a plate and put it in the refrigerator.
- If using a Kitchen Aid pasta roller, roll out to Level 4. The 5th setting is a little thin.
- While you're stuffing/folding the ravioli start the water boiling and the butter sauce. Every so often swirl around the butter to prevent it from burning.
- Add some oil to the boiling water to prevent the ravioli from sticking.
- The wontons will boil quicker than the pasta.
- If you cook the ravioli a day or two later: Make sure you dust them with flour right after you finish your folding. The next day, don't let the ravioli sit on the counter while boiling the water, they'll get mushy; keep them in the fridge until the last moment.
- If you have left over pasta from cutting your ravioli and extra squash filling....boil the pasta, drain it and mix in the squash. It makes a great snack/lunch.
Nutrition Facts : Calories 129, Fat 11.9, SaturatedFat 7.5, Cholesterol 31.6, Sodium 246.6, Carbohydrate 3.9, Fiber 0.5, Sugar 0.6, Protein 2.5
BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE
This is an easy recipe that will amaze your guests with its elegance and complex flavors. The secret is using won-ton wrappers instead of pasta. This raviolis can also be prepared ahead and frozen, which makes it even more versatile! Try experimenting with acorn, pumpkin or another winter squash.
Provided by Lorna
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h20m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 270.7 calories, Carbohydrate 40.2 g, Cholesterol 26.8 mg, Fat 9.2 g, Fiber 3.2 g, Protein 7.9 g, SaturatedFat 5.4 g, Sodium 415.3 mg, Sugar 2 g
SAGE-PECAN BUTTERNUT SQUASH RAVIOLI
I am addicted to this ravioli recipe. The sauce is incredible with any pasta, but ravioli makes it a convenient dinner-in-one. -Barbie Miller, Oakdale, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook ravioli according to package directions., Meanwhile, in a large dry skillet, toast pecans over medium-low heat 1-2 minutes or until lightly browned, stirring occasionally. Stir in butter until melted. Stir in brown sugar, salt, nutmeg and cayenne. Remove from heat; stir in cream and sage., Drain ravioli; add to skillet and toss to coat. Top with cheese.
Nutrition Facts :
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