Roasted Butternut Squash Raviolis with Brown Butter and Crispy Sage


Super easy to make and as delicious as any I’ve ever had in a restaurant. I roasted the squash in the morning, and then pureed it, cooked the filling, filled the raviolis, cooked them and the sauce in about 30 minutes.

Ingredients

9 tablespoons butter
3 tablespoons minced shallots
1 cup roasted butternut squash puree (roast peeled and cubed butternut squash on a sheet pan — toss with a little olive oil, salt and pepper, and cover tightly with foil — at 400 degrees for about 25 minutes. Puree in food processor.)
Salt
Freshly ground white pepper
3 tablespoons heavy cream
3 tablespoons grated Parmesan cheese, plus 2 ounces
Pinch nutmeg
about 18-20 wonton skins
12 fresh sage leaves
1 tablespoon finely chopped fresh Italian parsley
2 tablespoons finely chopped roasted walnuts or hazelnuts.
Directions

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.

Place 1-1/2 teaspoons of the filling in the center of each wonton square. Bring 1 corner of the square to the other, forming a triangle and seal the pastamcompletely by dampening the inside edge with water and then gently squeezing the edges together. Add the pasta to pot of boiling salted water. Cook about 2 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 – sage leaves will get crispy and muy delicioso. 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 and some finely chopped walnuts or hazelnuts.

Adapted from Emeril Lagasse

Comments
2 Responses to “Roasted Butternut Squash Raviolis with Brown Butter and Crispy Sage”
  1. Mike Barber says:

    Pam made this recipe and it was so good we had it twice this week. It’s up there with my favorite Cafe Barber recipe, shrimp cakes with chili lime sauce. Yum.

  2. Kim Barber says:

    I made this one a few months ago and agree with my dad – super good and one of my new favorites!

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