Butternut Squash Ravioli with Sage-Brown Butter Sauce

Health score
14%
Butternut Squash Ravioli with Sage-Brown Butter Sauce
80 min.
8
395kcal

Suggestions

Embark on a delightful culinary journey with this Butternut Squash Ravioli with Sage-Brown Butter Sauce, a delectable dish that promises to enchant your taste buds. This recipe, which serves 8, is not only a fantastic side dish but also doubles as an appetizing antipasti, starter, or snack. With a caloric content of 395 kcal per serving, it's a guilt-free indulgence.

Begin by preheating your oven to 350 degrees F (175 degrees C), setting the stage for the tender, aromatic flavors to come. The star of the show, the butternut squash, is seasoned with a blend of allspice, ground cinnamon, and ground nutmeg, creating a symphony of warm, comforting spices. The addition of Parmesan cheese adds a touch of richness, while the sage leaves infuse the dish with an earthy aroma.

The process of turning the baked squash into silky ravioli is both creative and satisfying. Wonton wrappers serve as the perfect canvas for the squash filling, and the egg white acts as a gentle glue, holding the ravioli together. The assembly line of wonton wrappers and squash mixture is a fun, hands-on experience that brings friends and family together in the kitchen.

Cooking the ravioli in boiling water until tender is a simple step that yields impressive results. Meanwhile, the sage-brown butter sauce, a classic Italian preparation, is crafted with a mere few ingredients: unsalted butter, sage leaves, and a sprinkle of salt and pepper. The key to a perfect sauce is to cook the butter until it begins to brown, infusing the dish with a nutty depth of flavor, and then adding the sage just before it crisps, ensuring its signature fresh, herbal note shines through.

Plating the dish is as much an art as its preparation. Arrange the ravioli on serving plates, then drizzle the sage-brown butter sauce generously over top. Each bite offers a harmonious blend of the sweetness of the butternut squash, the earthiness of sage, and the luxuriousness of the brown butter sauce, making this recipe a standout for any occasion.

This Butternut Squash Ravioli with Sage-Brown Butter Sauce is more than just a meal; it's a celebration of the joy of cooking and the pleasure of sharing a homemade dish with those you love. So, roll up your sleeves, and let the culinary adventure begin.

Ingredients

  • 0.5 teaspoon allspice 
  • large butternut squash peeled halved lengthwise seeded
  • teaspoon egg whites lightly beaten
  • 0.3 cup sage fresh chopped
  • teaspoons ground cinnamon 
  • 0.5 teaspoon nutmeg 
  • servings pepper black to taste
  • servings sauce 
  • 0.5 cup parmesan 
  • servings pepper black freshly ground to taste
  • 0.3 cup butter unsalted
  • 50  wonton wrappers 
  • 50  wonton wrappers 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • pot
  • aluminum foil

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the squash cut side up on a baking sheet.
  3. Place 1 tablespoon butter in the hollow of each half.
  4. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
  5. Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
  6. Scoop the cooked squash into a bowl, and mash until smooth.
  7. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
  8. Fill a deep pot with lightly salted water and bring to a boil.
  9. To make the ravioli, place a wonton wrapper on a clean, flat surface.
  10. Brush edges with the egg white.
  11. 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.
  12. Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender.
  13. Remove, drain, and keep warm until sauce is prepared.
  14. 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.
  15. Add salt and pepper to taste.
  16. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.

Nutrition Facts

Calories395kcal
Protein12.67%
Fat20.32%
Carbs67.01%

Properties

Glycemic Index
22.63
Glycemic Load
0.12
Inflammation Score
-10
Nutrition Score
23.333478303059%

Nutrients percent of daily need

Calories:395.21kcal
19.76%
Fat:8.96g
13.78%
Saturated Fat:4.99g
31.17%
Carbohydrates:66.49g
22.16%
Net Carbohydrates:62.52g
22.74%
Sugar:2.4g
2.67%
Cholesterol:27.94mg
9.31%
Sodium:654.15mg
28.44%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.57g
25.14%
Vitamin A:10208.21IU
204.16%
Copper:1.44mg
72.25%
Manganese:0.95mg
47.48%
Selenium:28.54µg
40.77%
Vitamin B1:0.59mg
39.01%
Vitamin B3:6.24mg
31.22%
Folate:106.82µg
26.7%
Vitamin C:19.76mg
23.95%
Vitamin B2:0.4mg
23.54%
Iron:3.98mg
22.1%
Calcium:174.42mg
17.44%
Fiber:3.96g
15.84%
Phosphorus:153.24mg
15.32%
Magnesium:55.31mg
13.83%
Potassium:423.62mg
12.1%
Vitamin E:1.54mg
10.28%
Vitamin B6:0.18mg
9.01%
Zinc:1.01mg
6.72%
Vitamin B5:0.44mg
4.4%
Vitamin K:2.12µg
2.02%
Vitamin B12:0.11µg
1.77%
Source:Allrecipes