This weekend, Dan and I had some friends over for dinner. It’s not something we do often, but when we do, I want to impress!
When trying to come up with the menu, I knew I wanted to do something cozy and comforting. After all, the temperatures are finally starting to drop around here.
I wanted to do a first course of pasta. Something decadent without being so heavy that we couldn’t eat the next course. Then, I remembered these ravioli. I made them last year and we DEVOURED them. I can’t even take how good they are.
They are incredibly easy to make, thanks to the use of wonton wrappers. I have tried my hand at fresh pasta a few times, and while I love it, I definitely think that wonton wrappers are easier to work with for stuffed pastas like ravioli or tortellini.
The best part: these can be stuffed and assembled completely ahead. I make them, line them up on a sheet tray, and freeze them. Once frozen, I transfer them to a plastic freezer bag for use whenever! You cook them off and douse them in the amazing butter sauce before serving.
OK, maybe “douse” isn’t the right word. DROWN them in the butter sauce, people. I mean, it’s brown butter. I don’t think I can ever get enough of the stuff – clearly, considering that my handful of posts already feature it twice. It’s just so dang good. If you haven’t tried it yet, you absolutely should. It’s good on and in so many things. Especially when tinged with fresh sage and served over SQUASH-FILLED PASTA. To die for.
Hopefully I’m not sounding redundant with all my “yay fall flavors” stuff on the blog so far, but really, that’s just where I am right now. This is the food that I want to eat during this time of year. Sage. Squash. Butter.
OK, so maybe I want to eat those things all the time…but right now is the most acceptable time to do so.
The dinner went off without a hitch, and I think these ravioli may have been the star of the show. Give ‘em a try and you’ll understand why.
1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
2 large shallots, quartered
4 garlic cloves, peeled and left whole
Olive oil, for roasting
Pinch of red pepper flakes
Salt and pepper
1 (15-oz) container of whole milk ricotta cheese
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 package wonton wrappers
Egg wash, for sealing the ravioli
1 stick of unsalted butter
10 sage leaves, left whole
½ cup toasted walnuts, chopped
½ cup dried cranberries
Salt and pepper, to taste
Grated Parmesan cheese
Preheat the oven to 375°F. On a foil-lined baking sheet toss together the butternut squash, shallots, garlic cloves, and olive oil. Season with salt, pepper, and red pepper flakes.
Roast in the oven until soft and golden, about 25 minutes. Allow to cool slightly.
In a food processor, combine the butternut squash mixture and ricotta cheese and pulse a few times to blend. Add the spices and season, to taste, with salt and pepper. Run the machine until the filling is smooth and fluffy.
To make the ravioli, lay out a few wonton wrappers at a time. Place 1 tablespoon of the squash mixture in the middle of each wrapper. Dip a pastry brush in a little egg wash and wet the edges. Seal the edges and fold over the corners to make more decorative (if desired).
Place the formed ravioli on a baking sheet and cover with plastic wrap until ready to use (or place in freezer and package up in plastic bags once firm).
Bring a large pot of salted water to a boil. Reduce the heat so the water is at a simmer. Add the ravioli and cook until they float to the top, about 2 minutes.
Meanwhile, melt the butter in a skillet over medium heat. Once the butter is melted, swirl the pan a few times and then add in a pinch of salt and the sage leaves.
Cook, swirling the pan every few seconds, until the butter starts to turn light golden brown.
Remove the pan from the heat and add in the walnuts and cranberries, swirling the pan to coat everything in the butter. Keep warm until the raviolis are ready.
Toss the raviolis gently in the browned butter sauce and divide between serving bowls.
Garnish with freshly grated parmesan cheese.
Adapted from here.