Butternut Squash Ravioli with Sage Brown Butter Sauce Recipe
Email
While it’s not true that Eskimos have 500 words for snow, it is true that just about every culture has some sort of stuffed pasta (wonton, kreplach, and so on). Ravioli are versatile: Serve them as a first course or main course; fill them with plain cheese, fancy lobster, or hearty sausage. Chef Des Jardins’s dish is fairly simple, though making each ravioli can be somewhat time consuming. Using prepared wonton wrappers helps, but you still might want to turn the meal into a group activity and fire up the assembly line.
Game plan: Check out this tip on cutting open squash.
INGREDIENTS
- 1/2 bunch fresh thyme (about 15 to 20 sprigs)
- 2 tablespoons vegetable oil
- 1 medium butternut squash (you can also use delicata or kabocha), halved lengthwise and seeds removed
- 1/2 vanilla bean, split lengthwise and scraped, seeds reserved
- Pinch nutmeg
- 36 wonton wrappers
- 1 large egg, lightly beaten
- 1 tablespoon unsalted butter
- 1/4 pound roasted chestnuts peeled and sliced (optional)
- 1/4 cup Parmigiano-Reggiano cheese
- Sage Brown Butter Sauce warmed
INSTRUCTIONS
- Heat the oven to 375°F. Sprinkle thyme and vegetable oil on a rimmed baking sheet. Season squash generously with salt and freshly ground black pepper, and place cut side down on the baking sheet. Bake until squash is completely soft, about 45 minutes. Set aside and allow to cool.
- When squash is cool enough to handle, scoop the flesh from its skin and place in a large mixing bowl. Discard skin. Add vanilla seeds and nutmeg and season well with salt and freshly ground black pepper. Mash mixture until it is evenly combined yet slightly chunky. Put mixture in a fine-mesh strainer or colander set in a bowl, and let the excess liquid drain off for about 30 minutes.
- To form the ravioli, place about 2 teaspoons of the squash mixture on a wonton wrapper. Brush the edges with a pastry brush dipped slightly into the beaten egg, and close with a second wonton wrapper. Remove all air pockets and seal the edges well. (To prevent the ravioli from sticking together, dust them with flour and don’t stack them.) Bring a large pot of well-salted water to a boil over high heat.
- If using chestnuts, melt the butter in a frying pan over medium heat. Add the chestnuts and cook until they are crisp and golden. Drain. When the water is at a rolling boil, add the ravioli and cook until the pasta is tender and the filling is warm, about 3 minutes.
- To serve, place a few tablespoons of grated cheese onto each dish and top with three ravioli. Spoon brown butter sauce over the ravioli and garnish with chestnuts (if using).
The flavors sound perfect. I think I'll opt for making an easier version; I'm pretty sure that I could toss the cooked squash and some pasta with the seasonings and browned butter, topping with the chestnuts... it'd be much easier than raviolis, but still flavorful... (It's on my list now :)
This was kind've a pain to make, but it was sooooo yummy.
Made these last summer from CSA butternut squash and thyme and froze them on trays. Sooo much cheaper than the fancypants fresh ravioli at the market. To fill quickly, I used a pastry bag to plop the filling onto the wonton wrappers.
this takes just about forever to make. I suggest making the squash a day ahead. But it was WELL WORTH IT! My husband said it was the best ravioli he has ever eaten and I agree. I, too, made double sauce.
I made this tonight and liked it a lot! My brother even humored me with seconds, and he hates squash. Unfortunatly, after they were done cooking, I just tossed them all in a bowl with the sauce because I was lazy and that was not a good move. It was hard to get them out without looking silly. Otherwise, they were fantastic! I think next time I'll make them into giant flat square ravioli and not the triangle ones, they'll come out neater. But I'll definately make them again!
I just made these last night with butternut and they're *delicious*. I made sauce with less butter and more stock (I, too, have a fat-concious eater in my house) and it was a big hit. It also helps that the ravioli themselves are virtually fat-free, so I would suggest mentioning that.
I didn't use chestnuts due to time constraints. Does anyone think they're a worth-while addition time-wise?
This sounds amazing and I'd love to try it. However, a certain someone at home is a bit of a fussbudget where butter is concerned and whines whenever I use more than a tablespoon of it. Whines, but then happily eats whatever it is that contains the butter. Anyway...what do you think of serving this with a "sauce" of chicken broth instead of the brown butter sauce? Or even, a reduced chicken stock with a touch of butter melted into it?
My friend totally made this dish this past weekend for our apple picking/fall extravaganza day. YUMMMAY.
mmmmmmmm, I love this dish!
(add to favorites)
whoa. made this last night with my husband. this doesnt mess around. like laura, i doubled the recipe of the butter sauce but served it on the side. Husband doubled up, i stayed even. I kinda blew myself away last night. it is ***so good***. Thanks Traci and CHOW!
DELISIOSO!!!! THE REGGIANO IS AN OBVIOUS AND NICE TOUCH...
Great recipe! I would recommend making double the brown butter sauce in order to keep the ravioli from sticking together.