Butternut Squash Ravioli with Sage Butter

A straightforward butternut squash ravioli recipe made with wonton wrappers – the right shortcut as an alternative of creating your individual pasta. They’re delicate and lightweight, good in a sage butter sauce.

Butternut Squash Ravioli
Butternut Squash Ravioli with Sage Butter

We love ravioli in my home. We even had a ravioli kickoff with pals to search out one of the best cheese ravioli on the town. I’m very enthusiastic about how these ravioli turned out. The filling is gentle on the cheese and heavy on the butternut, making them wholesome and lightweight, and the candy and savory taste completely enhances the sage butter sauce. They’re delicate and completely skinny – nobody will complain! For extra of my favourite butternut squash pasta recipes, strive 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 contemporary peeled and cubed butternut squash, which I roast with sage, garlic, salt, and pepper, and puree. Then it will get combined with Ricotta cheese, Pecorino Romano cheese however be at liberty to sub Parmesan and Nutmeg.

Can I take advantage of canned butternut squash puree?

Positive! Making butternut puree is fairly easy and tastes higher than canned. However, for those who should use canned, you’ll want about one and a half cups of puree. Season it with salt and pepper and add sautéed garlic to reinforce the flavour, after which proceed as directed. I do suppose the flavour can be greatest for those who roast it, to avoid wasting time you should utilize pre-cut butternut or frozen.

What sauce goes with butternut squash ravioli?

I believed lengthy and laborious about one of the best butternut squash ravioli sauce and determined to go together with a lightweight butter-sage sauce – it was good! If you happen to want to skip the butter, use olive oil and garlic as an alternative. You too can create a butternut squash sauce by doubling the roasted squash, pureeing it within the blender with a few of the pasta water to loosen it, and including parmesan cheese.

What to Serve with Butternut Squash Ravioli

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

Can I freeze the ravioli?

Sure, you possibly can freeze the ravioli. I’d suggest doubling the recipe and making further to freeze – it gained’t take that for much longer to assemble.

After assembling the ravioli, place 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.

If you’re able to cook dinner the butternut squash ravioli, pop them straight into boiling water from the freezer and cook dinner till they rise to the floor, about two to a few minutes. Frozen ravioli will hold within the freezer for about three months.

roasted butternut with garlic

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Extra Butternut Squash Recipes You’ll Love:

Butternut Squash Ravioli with Sage Butter

355 Cals
11.5 Protein
46.5 Carbs
14.5 Fat

Prep Time: 15 minutes

Cook dinner Time: 45 minutes

Complete Time: 1 hr

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

  • 1 1/4 lbs butternut squash diced 1-inch
  • 1 tbsp oil
  • 4 cloves garlic, smashed with the facet of a knife
  • 1/4 cup ricotta, I favor Polly-o
  • 1/4 cup Pecorino Romano, plus elective extra for serving
  • 1/4 teaspoon kosher and black pepper, to style
  • 1/4 teaspoon nutmeg
  • 24 sq. wonton wrappers
  • 1 massive egg, crushed
  • 2 tablespoons salted butter
  • 8 contemporary sage leaves, divided
  • Preheat the oven to 400F.

  • Place butternut, 4 sage leaves and garlic on a sheet pan and toss with 1 tablespoon oil. Season with 1/4 teaspoon salt and pepper, to style.

  • Roast till tender, about 35 minutes. Switch to a bowl and mash with a fork till very easy (a blender would work too).

  • Combine in ricotta and pecorino, season with nutmeg, 1/4 teaspoon salt and black pepper.

  • Place the wonton wrapper on a piece floor, brush the sting frivolously with egg wash and add 1 tablespoon filling onto the middle.

  • Fold over right into a triangle and press the sides to seal. Cowl with a moist fabric when you make the remainder.

  • Chop remaining sage leaves. Place butter and sage in a medium saucepan and soften over low warmth. Maintain heat over very low warmth.

  • Deliver a big pot of salted water to a boil. Add half of the ravioli (they’re very delicate) and cook dinner till the rise to the floor, about 2 minutes.

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

  • Gently toss raviolis with the butter till heat, 1 to 2 minutes.

  • Prime with black pepper and serve with extra Pecorino Romano, if desired.

Serving: 6raviolis, Energy: 355kcal, Carbohydrates: 46.5g, Protein: 11.5g, Fats: 14.5g, Saturated Fats: 7g, Ldl cholesterol: 77.5mg, Sodium: 502mg, Fiber: 4g, Sugar: 3.5g

Blue Good Factors: 8

Inexperienced Good Factors: 8

Purple Good Factors: 8

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

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