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Butternut Squash Ravioli with Sage Butter

A very easy butternut squash ravioli recipe made with wonton wrappers – the easiest shortcut as an alternative of creating your individual pasta. They’re refined and lightweight, best possible in a sage butter sauce.

Butternut Squash Ravioli
Butternut Squash Ravioli with Sage Butter

We like ravioli in my area. We even had a ravioli kickoff with buddies to search out the most productive cheese ravioli on the town. I’m very fascinated about how those ravioli became out. The filling is mild at the cheese and heavy at the butternut, making them wholesome and lightweight, and the candy and savory taste completely enhances the sage butter sauce. They’re refined and completely skinny – no person will whinge! For extra of my favourite butternut squash pasta recipes, take a look at my Spaghetti with Butternut Leek Parmesan Sauce and Pasta with Butternut Squash Sauce., Sausage, and Spinach.

butternut ravioli

The butternut squash ravioli filling is made with recent peeled and cubed butternut squash, which I roast with sage, garlic, salt, and pepper, and puree. Then it will get blended with Ricotta cheese, Pecorino Romano cheese however be happy to sub Parmesan and Nutmeg.

Can I exploit canned butternut squash puree?

Positive! Making butternut puree is beautiful easy and tastes higher than canned. However, should you should use canned, you’ll want about one and a part cups of puree. Season it with salt and pepper and upload sautéed garlic to make stronger the flavour, after which continue as directed. I do suppose the flavour shall be highest should you roast it, to avoid wasting time you’ll use pre-cut butternut or frozen.

What sauce is going with butternut squash ravioli?

I assumed hard and long about the most productive butternut squash ravioli sauce and determined to head with a gentle butter-sage sauce – it was once best possible! If you want to skip the butter, use olive oil and garlic as an alternative. You’ll additionally create a butternut squash sauce by way of doubling the roasted squash, pureeing it within the blender with one of the vital pasta water to loosen it, and including parmesan cheese.

What to Serve with Butternut Squash Ravioli

I might serve this wholesome butternut squash ravioli with a pleasant salad or roasted greens. Beneath are some concepts:

Can I freeze the ravioli?

Sure, you’ll freeze the ravioli. I’d counsel doubling the recipe and making additional to freeze – it gained’t take that for much longer to collect.

After assembling the ravioli, position them flat on a sheet pan and flash freeze. As soon as frozen, switch the raviolis to a freezer-safe bag or container and label with the date and title.

Whilst you’re able to prepare dinner the butternut squash ravioli, pop them directly into boiling water from the freezer and prepare dinner till they upward push to the outside, about two to a few mins. Frozen ravioli will stay within the freezer for roughly 3 months.

roasted butternut with garlic

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Extra Butternut Squash Recipes You’ll Love:

Butternut Squash Ravioli with Sage Butter

355 Cals
11.five Protein
46.five Carbs
14.five Fat

Prep Time: 15 minutes

Prepare dinner Time: 45 minutes

General Time: 1 hr

A very easy butternut squash ravioli recipe made with wonton wrappers – the easiest shortcut as an alternative of creating your individual pasta.

  • 1 1/four lbs butternut squash diced 1-inch
  • 1 tbsp oil
  • four cloves garlic, smashed with the facet of a knife
  • 1/four cup ricotta, I favor Polly-o
  • 1/four cup Pecorino Romano, plus not obligatory extra for serving
  • 1/four teaspoon kosher and black pepper, to style
  • 1/four teaspoon nutmeg
  • 24 sq. wonton wrappers
  • 1 huge egg, crushed
  • 2 tablespoons salted butter
  • eight recent sage leaves, divided
  • Preheat the oven to 400F.

  • Position butternut, four sage leaves and garlic on a sheet pan and toss with 1 tablespoon oil. Season with 1/four teaspoon salt and pepper, to style.

  • Roast till smooth, about 35 mins. Switch to a bowl and mash with a fork till very clean (a blender would paintings too).

  • Combine in ricotta and pecorino, season with nutmeg, 1/four teaspoon salt and black pepper.

  • Position the wonton wrapper on a piece floor, brush the threshold calmly with egg wash and upload 1 tablespoon filling onto the middle.

  • Fold over right into a triangle and press the sides to seal. Quilt with a moist material whilst you are making the remaining.

  • Chop closing sage leaves. Position butter and sage in a medium saucepan and soften over low warmth. Stay heat over very low warmth.

  • Convey a big pot of salted water to a boil. Upload part of the ravioli (they’re very refined) and prepare dinner till the upward thrust to the outside, about 2 mins.

  • Use a slotted spoon to take away and upload to the pan with the butter. Repeat with the remainder ravioli.

  • Gently toss raviolis with the butter till heat, 1 to two mins.

  • Most sensible with black pepper and serve with further Pecorino Romano, if desired.

Serving: 6raviolis, Energy: 355kcal, Carbohydrates: 46.fiveg, Protein: 11.fiveg, Fats: 14.fiveg, Saturated Fats: 7g, Ldl cholesterol: 77.fivemg, Sodium: 502mg, Fiber: fourg, Sugar: three.fiveg

Blue Sensible Issues: eight

Inexperienced Sensible Issues: eight

Crimson Sensible Issues: eight

Key phrases: butternut squash ravioli, butternut squash recipes, home made ravioli, wonton wrapper recipes

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