Recipe of the Week - Butternut Squash Ravioli with Sage Butter

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An easy butternut squash ravioli recipe made with wonton wrappers – the perfect shortcut instead of making your own pasta.

INGREDIENTS

  • 1 1/4 lbs butternut squash diced 1-inch

  • 1 tbsp oil

  • 4 cloves garlic, smashed with the side of a knife

  • 1/4 cup ricotta, I prefer Polly-o

  • 1/4 cup Pecorino Romano, plus optional more for serving

  • 1/4 teaspoon kosher and black pepper, to taste

  • 1/4 teaspoon nutmeg

  • 24 square wonton wrappers

  • 1 large egg, beaten

  • 2 tablespoons salted butter

  • 8 fresh sage leaves, divided

INSTRUCTIONS

  • 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 taste.

  • Roast until tender, about 35 minutes. Transfer to a bowl and mash with a fork until very smooth (a blender would work too).

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

  • Place the wonton wrapper on a work surface, brush the edge lightly with egg wash and add 1 tablespoon filling onto the center. Fold over into a triangle and press the edges to seal. Cover with a damp cloth while you make the rest.

  • Chop remaining sage leaves. Place butter and sage in a medium saucepan and melt over low heat. Keep warm over very low heat.

  • Bring a large pot of salted water to a boil. Add half of the ravioli (they are very delicate) and cook until the rise to the surface, about 2 minutes.

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

  • Gently toss raviolis with the butter until warm, 1 to 2 minutes.

  • Top with black pepper and serve with additional Pecorino Romano, if desired.

Nutrition Information

  • Serving Size: 6 Raviolis

  • Calories: 355

  • Carbohydrates: 46.5g

  • Protein: 11.5g

  • Fat: 14.5g

  • Saturated Fat: 7g

  • Cholesterol: 77.5mg

  • Sodium: 502mg

  • Fiber: 4g

  • Sugar: 3.5g