Easy Butternut Squash Ravioli
Ravioli made with wonton wrappers instead of rolled pasta dough, filled with roasted butternut squash and ricotta and finished in brown butter and sage. The wrappers cook in about two minutes, so the whole thing comes together far faster than fresh pasta.
- Prep40 min
- Cook45 min
- Total1 h 30 min
- Serves6
AI-generated illustration
Contains:dairyegggluten
Ingredients
Method
- Rub the cut faces of the butternut squash with the olive oil, set it cut side down on a sheet pan, and roast at 400 degrees F (200 degrees C) until completely soft, 40 to 45 minutes. Scoop out the flesh and mash it smooth, discarding the skin.
- Stir the ricotta cheese, 1/4 cup of the Parmesan cheese, the nutmeg, salt, and black pepper into 2 cups of the mashed squash; if the filling looks loose, let it cool uncovered so it firms up.
- Lay out wonton wrappers a few at a time, brush the edges with the beaten egg, place a rounded teaspoon of filling in the center of half of them, and press a second wrapper on top, pushing out air from the center outward before sealing the edges firmly.
- Bring a wide pot of salted water to a gentle boil and cook the ravioli in batches for 2 to 3 minutes, until the wrappers turn translucent and float; a hard boil tears them.
- Melt the butter in a skillet over medium heat and cook until the milk solids turn nut brown and the sage leaves, added in the last minute, are crisp, about 4 minutes total.
- Lift the ravioli from the water with a slotted spoon straight into the brown butter, turn gently to coat, and serve topped with the remaining Parmesan cheese and the crisp sage.
Notes
- Assembled ravioli can be frozen in a single layer on a tray, then bagged and boiled from frozen with an extra minute.
