Roasted Butternut Squash Ravioli w/ A Sage-Pecan Brown Butter Sauce

12 Oct

I couldnt wait to use the butternut squash in my CSA box this week.  I’ve wanted to try my hand at a squash-type ravioli albeit butternut squash or pumpkin.  In my box was some gorgeous sage as well.  Sage and squash go together like chocolate and peanut butter in my opinion.

This recipe makes HUGE raviolis.  I decided to forgo the tedious and sometimes daunting task of making pasta by scratch, and went for wonton wrappers instead.

The supplies:

  • I butternut squash, halved and seeded
  • 2 tablespoons heavy cream
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves..optional
  • 1 egg
  • S & P to taste
  • wonton wrappers
  • small bowl of water
  • pastry brush
  • fresh sage
  • 1 stick of butter
  • 1 handful of pecans, roughly chopped

Split your butternut squash in half and scoop out the seeds with a spoon.

Put into a large roasting pan with an inch of water.  Let roast at 400F until fork tender.  Scoop out the meat of the squash and put into a food processor or blender.

Add the cream, cinnamon, nutmeg, cloves, egg, salt & pepper and puree.

Add a teaspoon of the squash mixture to the center of a wonton wrapper.

Dip your pastry brush into the bowl of water and run it around the edge of the wonton wrapper.  Place another wonton wrapper on top and seal with your fingers.  Make sure you have it sealed well or the squash may come out when you put them in boiling water.  Continue until you have as many as desired.

Hint: These freeze well.  Place them on a cookie sheet to freeze individually, then place in a freezer bag.

When you are done making your ravioli, set them aside and get your large dutch oven filled with water and on high heat to boiling.

While you are waiting for the water to boil, make the sage, pecan brown butter sauce.

Melt one stick of butter in a large sauce pan.  You will need to keep close to it, to make sure your butter doesn’t scorch.  Let the butter cook and bubble until it starts to turn brown and smell nutty.  It should look something like this…

Once your butter browns, take it off the heat and add the sage and pecans.  The sage will start to sizzle.  This is a good thing! Set aside and drop your ravioli into the boiling water.

These take less than a minute to cook.  Once they float to the top, they are done.  Fish them out of the water with a slotted spoon or spider ladle and put them onto your plate.  Drizzle with the sage-pecan brown butter sauce, pour yourself a nice glass of apple cider and enjoy!



Posted by on October 12, 2008 in Uncategorized


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3 responses to “Roasted Butternut Squash Ravioli w/ A Sage-Pecan Brown Butter Sauce

  1. Tina

    November 3, 2008 at 10:08 PM

    Hi Sarah!

    I love this recipe – it looks delicious and is the exact recipe i would like to make for thanksgiving this year. I just have one question – would you be able to tell me how many servings this yields? I’m having thanksgiving for a bunch of family and friends this year, and need to know how much this one recipe makes so that i can double or triple it if necessary!! any help would be appreciated. You can email me if you’d like if it’s not too much trouble… I am really excited about trying your recipe this year!

    Your blog is great and I’m glad I found it!

    Thanks a bunch!!

  2. Molon Labe

    December 25, 2008 at 6:29 PM

    I think you need to buy something to diffuse your light source. Beautiful pictures, but they all seem to have little hot spots in them from the light source.

  3. Shaw Girl

    January 9, 2009 at 9:37 AM

    This looks divine! I just found your site and will be back often, being a CSA member myself!


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