Butternut Squash Ravioli With Sage Butter

"This ravioli is made with wonton wrappers instead of pasta. These make an impressive presentation. Recipe from San Francisco Flavors from the Junior League of SF."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
photo by Paula photo by Paula
Ready In:
1hr 30mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Preheat the oven to 400°F Brush the olive oil over the cut sides of the squash. Sprinkle with salt and pepper and place, cut-side down, in a glass baking dish. Bake for about 45 minutes, or until soft. Let cool. Scoop the squash out of the skin and puree in a blender or food processor until smooth.
  • In a large skillet, melt 1 tablespoon of the butter over medium-high heat and saute the leek until browned, about 7 minutes. Add the squash, cheese, and parsley and stir until just heated through.Season with salt and pepper to taste.
  • Place 1 tablespoon filling on a wonton wrapper. Brush the edges of the wrapper with water, fold, and seal shut around the filling. Repeat until all the filling is used.
  • In a large pot of salted slowly boiling water, cook the ravioli until they float to the top, about 4 minutes. Using a slotted spoon, transfer to serving bowls.
  • While the ravioli are cooking, melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Brown the sage leaves in the butter for 3 to 4 minutes. Pour over the ravioli and serve at once.

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Reviews

  1. I made this for an appetizer party that we had the other night. After a little coaxing from me the first person tried one and raved and told everyone who came to try them. None left! It was a little labor intensive as I had to make them as people arrived, but well worth the effort. DELISH
     
  2. This turned out just fabulous for a company dinner! To make it main dish worthy, I added small pieces of havarti cheese and a single spinach leaf as I wrapped each ravioli. To the filling I added 2 cloves minced garlic. I recommend making the filling ahead of time to allow the flavors to marry. I plated them on point with a generous ladle of creamy nutmeg sauce from this recipe: http://www.food.com/recipe/fettuccine-with-cream-nutmeg-sauce-91824 and drizzled chopped pecans over the top... to rave reviews!
     
  3. This was a great hit! Even my mom asked for the recipe..I was wondering how this turned out frozen? Should I freeze it after or before boiling? I have plenty of the filling left over and would like to save some for later!! Yummy!!!!!
     
  4. Very tasty! I made it for a main dish but I would recommend it for a side dish as it is fairly light with the wonton wrappers. I added sage to the filling instead of parsley. I tried freezing some so we will see how they turn out.
     
  5. This was absolutely delicious! I had some heavy cream on hand, so at the very end of making the brown butter/sage sauce, I added the cream for a little extra richness. Fabulous! My entire family (hubby + 11 yo + 8 yo) absolutely loved it! They've requested this again! By the way, I had a very large butternut squash, so ended up with a lot of filling leftover. The next day for lunch, I took the filling and added a little chicken broth and a little more of the cream and it made a really delicious soup as well! A delightful treat on cool fall days!
     
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Tweaks

  1. Very tasty! I made it for a main dish but I would recommend it for a side dish as it is fairly light with the wonton wrappers. I added sage to the filling instead of parsley. I tried freezing some so we will see how they turn out.
     
  2. I buy butternut squash ravioli at a small Italian market in my town, so I was very anxious to try this recipe. These have very good flavor, however next time I will just use green onion instead of the leeks (preference). I also recommend throwing some dried cranberries or dried cherries in your sage butter. . . .yummo!
     
  3. Out of this world! I microwaved the squash instead of baking in the oven and used a tsp or two of ground sage instead of the leaves. Other than that, I followed the recipe as written. Very easy recipe. A definite keeper! Thanks, Cookiedog!
     

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