Description
This Butternut Squash Ravioli with Sage Butter recipe offers a delightful blend of roasted butternut squash and creamy ricotta wrapped in delicate wonton wrappers, topped with fragrant sage-infused butter and Pecorino Romano cheese. Perfectly tender and rich in autumn flavors, these homemade raviolis are an elegant and comforting dish suitable for any occasion.
Ingredients
Scale
Filling
- 1 1/4 lbs butternut squash, diced into 1-inch pieces
- 1 tbsp oil
- 4 cloves garlic, smashed with the side of a knife
- 1/4 cup ricotta cheese (preferably Polly-o)
- 1/4 cup Pecorino Romano cheese (plus more for serving)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper, to taste
- 1/4 teaspoon nutmeg
- 8 fresh sage leaves (divided)
Assembly and Cooking
- 24 square wonton wrappers
- 1 large egg, beaten (for egg wash)
- 2 tablespoons salted butter
Instructions
- Preheat and Roast: Preheat your oven to 400°F (204°C). On a sheet pan, toss the diced butternut squash, 4 sage leaves, and smashed garlic cloves with 1 tablespoon of oil. Season with 1/4 teaspoon of salt and black pepper to taste. Roast in the oven for about 35 minutes or until the squash is tender.
- Prepare Filling: Transfer the roasted squash mixture to a bowl and mash it smoothly with a fork or use a blender for a finer texture. Stir in ricotta, Pecorino Romano, nutmeg, 1/4 teaspoon salt, and black pepper until well incorporated.
- Assemble Ravioli: Lay out a wonton wrapper on a clean surface. Lightly brush the edges with the beaten egg. Spoon about 1 tablespoon of the squash filling in the center. Fold the wrapper over to form a triangle and press edges firmly to seal. Cover the finished ravioli with a damp cloth to prevent drying. Repeat with the remaining wrappers and filling.
- Make Sage Butter: Finely chop the remaining 4 sage leaves. In a medium saucepan over low heat, melt the butter with the chopped sage leaves. Keep warm on very low heat so the butter does not burn.
- Cook Ravioli: Bring a large pot of salted water to a boil. Gently add half of the ravioli to the boiling water (work in batches as they are delicate). Cook until they float to the surface, approximately 2 minutes. Use a slotted spoon to remove the ravioli and transfer directly into the warm sage butter.
- Toss and Serve: Gently toss the ravioli in the sage butter for 1–2 minutes to coat and heat through. Repeat the boiling and tossing process with the remaining ravioli. Finish by topping with freshly ground black pepper and additional Pecorino Romano cheese if desired. Serve immediately.
Notes
- Handle wonton wrappers gently as they are delicate and can tear easily.
- Cover assembled ravioli with a damp cloth to prevent them from drying out before cooking.
- For a smoother filling, use a blender or food processor to puree the roasted squash fully.
- You can substitute Pecorino Romano with Parmesan if needed, but Pecorino adds a sharper flavor.
- The sage butter can be prepared in advance and gently reheated before tossing with ravioli.
Nutrition
- Serving Size: 1 serving (approx. 6 ravioli)
- Calories: 380
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 55 mg
