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Butternut Squash Ravioli with Brown Butter Sauce, Cranberries, & Walnuts

October 27, 2013 by Molly 15 Comments

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Butternut Squash Ravioli with Brown Butter Sauce, Cranberries, & Walnuts

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.

Butternut Squash Ravioli with Brown Butter Sauce, Cranberries, & Walnuts

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.

Butternut Squash Ravioli with Brown Butter Sauce, Cranberries, & Walnuts

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.

Butternut Squash Ravioli with Brown Butter Sauce, Cranberries, & Walnuts

Butternut Squash Ravioli with Brown Butter Sauce, Cranberries, & Walnuts

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.

Butternut Squash Ravioli with Brown Butter Sauce, Cranberries, & Walnuts

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.

Butternut Squash Ravioli with Brown Butter Sauce, Cranberries, & Walnuts

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.

Butternut Squash Ravioli with Brown Butter Sauce, Cranberries, & Walnuts

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.

Butternut Squash Ravioli with Brown Butter Sauce, Cranberries, & Walnuts

YAY FALL!!!

 

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Butternut Squash Ravioli with Brown Butter Sauce, Cranberries, & Walnuts

Butternut Squash Ravioli with Brown Butter Sauce, Cranberries, & Walnuts


★★★★★

5 from 1 reviews

  • Yield: 6 servings 1x
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Ingredients

Scale

For the Squash Ravioli:

  • 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

For the Brown Butter Sauce:

  • 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

Instructions

For the Squash Ravioli:

  1. 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.
  2. Roast in the oven until soft and golden, about 25 minutes. Allow to cool slightly.
  3. 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.
  4. 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).
  5. 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).
  6. 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.

For the Brown Butter Sauce:

  1. 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.
  2. Cook, swirling the pan every few seconds, until the butter starts to turn light golden brown.
  3. 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.

To Serve:

  1. Toss the raviolis gently in the browned butter sauce and divide between serving bowls.
  2. Garnish with freshly grated parmesan cheese.

Did you make this recipe?

Tag @yestoyolks on Instagram and hashtag it #yestoyolks

Adapted from here.

Butternut Squash Ravioli with Brown Butter Sauce, Cranberries, & Walnuts

 

Related

Filed Under: Entrée, Pasta, Recipes, Vegetables, Vegetarian Tagged With: brown butter, butternut squash, fall recipes, homemade pasta, pasta, ravioli, stuffed pasta, vegetarian pasta

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Comments

  1. Dan says

    October 27, 2013 at 11:55 am

    Freaking amazing!!!!!

    Reply
  2. Eddie says

    October 27, 2013 at 11:08 pm

    Cat sent me! I like your blog and this recipie sounds deeee-lish! I’ll let you know how it goes with my attempt to prepare them. 🙂

    Reply
    • Molly says

      October 28, 2013 at 8:05 am

      Thanks Eddie! Let me know how they turn out. They are ahhh-mazing 🙂

      Reply
  3. Tracy | Peanutbutter and Onion says

    October 29, 2013 at 8:38 am

    I love this!!! liek I love it so much I want to eat it, at 8:30am. Great Pictures

    Reply
    • Molly says

      October 29, 2013 at 11:05 am

      Thanks, Tracy! They are really fantastically fabulous. I love your site, btw!

      Reply
  4. Donna says

    November 7, 2013 at 4:06 pm

    I made this with my daughter, Kristy, and we loved it. Thanks for the recipe!!!

    Reply
  5. gina {pumpkin + rose} says

    April 15, 2014 at 4:33 pm

    hey molly! annie just turned me onto your blog and i love this recipe! cannot wait to try it! thanks for sharing 🙂

    – gina

    Reply
    • Molly says

      April 15, 2014 at 5:29 pm

      Thanks Gina! Hope you enjoy it 🙂

      Reply
  6. Susan says

    January 8, 2016 at 7:24 am

    How long do you cook raviolis for if they are frozen? I have made the lasagne recipe & stuffed shells & loved both. This morning I revisited the recipes! I am a butternut squash junkie and it is running through my veins at this point because I eat it multiple times a week!

    Reply
    • Molly says

      January 8, 2016 at 8:03 am

      I am with you on the butternut love! One of my faves. For the frozen ravioli, I would cook them exactly the same way as I list in the recipe and just add a minute or two to cooking time. You know they’re done when they are a little translucent and float to the top. Enjoy! And thanks for your comment 🙂

      Reply
  7. Nicole says

    March 31, 2020 at 7:59 pm

    My rating is for the sauce. *Amazaing.* I purchased brie/apple ravioli from my local Italian deli and your brown butter sauce was the perfect topper. *Thank you* I’m printing this entire recipe off, so that some day I can make your ravioli recipe, too, and taste the whole ensemble as written. Your pictures are wonderfully tantalizing. Thanks so much!

    ★★★★★

    Reply
    • Molly says

      April 1, 2020 at 6:34 am

      Thank you SO much, Nicole! This means the world to me. I’m so happy to hear you enjoyed it! And yes, please try your hand at the ravioli some day – they are amazing as well! 🙂

      Reply

Trackbacks

  1. Pear & Cheese Ravioli with Brown Butter Sage Sauce says:
    July 9, 2014 at 5:16 pm

    […] talked about making raviolis with wonton wrappers before, so I won’t bore you with it again…except to reiterate how EASY they make things. It takes the […]

    Reply
  2. One-Skillet Squash & Sage Lasagna says:
    October 23, 2018 at 7:20 am

    […] instructions for making your own in the recipe below. I use butternut puree in all sorts of things (these raviolis are a running favorite use), and I know that making your own may sound daunting, but it’s […]

    Reply
  3. 20 Best Sauce for butternut Squash Ravioli - Best Recipes Ideas and Collections says:
    May 9, 2021 at 7:41 am

    […] Best Sauce For Butternut Squash Ravioli from Butternut Squash Ravioli with Brown Butter Sauce. Source Image: yestoyolks.com. Visit this site for details: yestoyolks.com […]

    Reply

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