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.
YAY FALL!!!
Butternut Squash Ravioli with Brown Butter Sauce, Cranberries, & Walnuts
- Yield: 6 servings 1x
Ingredients
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:
- 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.
For the Brown Butter Sauce:
- 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.
To Serve:
- Toss the raviolis gently in the browned butter sauce and divide between serving bowls.
- Garnish with freshly grated parmesan cheese.
Adapted from here.
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
Freaking amazing!!!!!
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. 🙂
Thanks Eddie! Let me know how they turn out. They are ahhh-mazing 🙂
I love this!!! liek I love it so much I want to eat it, at 8:30am. Great Pictures
Thanks, Tracy! They are really fantastically fabulous. I love your site, btw!
I made this with my daughter, Kristy, and we loved it. Thanks for the recipe!!!
hey molly! annie just turned me onto your blog and i love this recipe! cannot wait to try it! thanks for sharing 🙂
– gina
Thanks Gina! Hope you enjoy it 🙂
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!
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 🙂
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!
★★★★★
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! 🙂