Butternut Squash Ravioli with Sage Brown Butter Sauce

The first time I tasted butternut squash ravioli, I was at a tiny trattoria tucked away on a cobblestone street in Florence. The aroma of sage and butter hung in the air, a promise of warm, comforting flavors. One bite, and I was transported. The sweetness of the squash, the delicate pasta, and the nutty brown butter created a symphony on my palate. I’ve been chasing that perfect bite ever since, experimenting with different techniques to recreate the magic in my own kitchen. While making homemade pasta from scratch is a true labor of love, sometimes a little help is needed, and this version using wonton wrappers captures the essence of that dish in a fraction of the time.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 16 minutes
• Total Time: 46 minutes
• Servings: 4
• Yield: Approximately 50 ravioli
• Dietary Type: Vegetarian

Ingredients

• 1 teaspoon olive oil
• 1 small onion, finely chopped (4-6oz)
• 12 ounces frozen winter squash
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons plain dried breadcrumbs
• 1 large egg, lightly beaten
• 1 pinch nutmeg
• Salt
• Fresh ground black pepper
• 1 large egg white
• 1 teaspoon water
• 12 ounces wonton wrappers (approximately 50 wrappers)
• 3 tablespoons butter
• 1 tablespoon thinly sliced fresh sage leaves

Equipment Needed

• Small nonstick skillet
• Microwave-safe bowl
• Medium bowl
• Small bowl
• Pastry brush
• Cookie sheets
• Large saucepot
• 4-quart saucepan
• Slotted spoon
• Paper towels

Instructions

1. Begin by preparing the filling. Heat the olive oil in a small nonstick skillet over medium heat for about 1 minute. Add the finely chopped onion and cook for approximately 12 minutes, or until the onion is tender and lightly browned, stirring occasionally to prevent burning.
2. While the onion is cooking, prepare the frozen winter squash. Cook the squash in the microwave according to the package directions. Once cooked, allow the squash to cool slightly. This step can be done ahead of time to save even more time.
3. In a medium bowl, combine the cooked onion, cooled squash, Parmesan cheese, breadcrumbs, lightly beaten egg, and a pinch of nutmeg. Season generously with salt and freshly ground black pepper (about 1/4 teaspoon of each). Mix all the ingredients thoroughly until well combined.
4. In a small bowl, whisk together the egg white and water to create an egg wash. This will act as the glue to seal the ravioli.
5. Now it’s time to assemble the ravioli. Place 1 wonton wrapper on a clean, flat work surface. Using a pastry brush, brush the edges of the wonton wrapper with the egg white mixture. This step is crucial for creating a tight seal.
6. Place 1 rounded tablespoon of the squash filling in the center of the wrapper, being careful to keep the filling away from the edges.
7. Top with a second wonton wrapper. Press down firmly around the filling to seal the ravioli, making sure to push out any trapped air. Trapped air can cause the ravioli to burst during cooking.
8. Place the sealed ravioli on a cookie sheet lined with parchment paper to prevent sticking. Repeat the process with the remaining filling and wrappers, using a second cookie sheet if necessary to ensure the ravioli do not overlap.
9. Allow the assembled ravioli to dry for 30 minutes, turning them over halfway through, to evenly dry both sides. This drying process helps prevent them from becoming too sticky and falling apart during cooking.
10. Ten minutes before you plan to cook the ravioli, bring a large saucepot of salted water to a rolling boil over high heat.
11. Carefully add the ravioli to the boiling water. Cook for 3-5 minutes, or until the ravioli are tender. Stir gently to prevent the ravioli from sticking together.
12. While the ravioli are cooking, prepare the sage brown butter sauce. In a 4-quart saucepan, cook the butter over medium heat for 3-4 minutes, or until it turns a golden brown color and emits a nutty aroma. Watch the butter closely to prevent it from burning.
13. Remove the saucepan from the heat and stir in the thinly sliced fresh sage leaves. Season with 1/8 teaspoon each of salt and freshly ground black pepper.
14. Using a large slotted spoon, carefully lift the cooked ravioli out of the boiling water, one at a time, allowing the excess water to drain. Transfer the drained ravioli to a plate lined with paper towels to remove any excess water.
15. Transfer the drained ravioli to the saucepan with the sage brown butter sauce. Gently stir to coat each ravioli with the flavorful sauce. Serve immediately.

Expert Tips & Tricks

• Make-Ahead Filling: Prepare the butternut squash filling a day ahead and store it in the refrigerator. This allows the flavors to meld together even more, resulting in a richer, more flavorful ravioli.
• Freezing Ravioli: These ravioli freeze beautifully. After assembling them, place them on a cookie sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer bag. Cook from frozen, adding an extra minute or two to the cooking time.
• Preventing Sticking: To prevent the ravioli from sticking together in the pot, add a tablespoon of olive oil to the boiling water.
• Alternative Cheese: If you don’t have Parmesan cheese, you can substitute Pecorino Romano or Asiago cheese.
• Homemade Pasta: For a truly authentic experience, make your own pasta dough instead of using wonton wrappers.

Serving & Storage Suggestions

Serve the butternut squash ravioli immediately after cooking, garnished with a sprinkle of extra Parmesan cheese and a few fresh sage leaves. A simple green salad and a glass of dry white wine make a perfect accompaniment. Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan with a little bit of the sage brown butter sauce. They are best reheated gently to maintain their texture and prevent them from becoming mushy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	432.8 kcal	N/A
Calories from Fat	129g	30%
Total Fat	14.3 g	22%
Saturated Fat	7.4 g	37%
Cholesterol	82.6 mg	27%
Sodium	719.3 mg	29%
Total Carbohydrate	61.1 g	20%
Dietary Fiber	3.3 g	13%
Sugars	3 g	12%
Protein	14.8 g	29%

Variations & Substitutions

• Vegan Ravioli: Substitute the Parmesan cheese with a plant-based alternative. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water) instead of the egg in the filling. Ensure your wonton wrappers are vegan.
• Gluten-Free Ravioli: Unfortunately, using wonton wrappers does not lend itself well to Gluten-Free. You will need to explore making your own gluten-free pasta dough and working with that instead.
• Spinach and Ricotta Filling: For a different flavor profile, try a filling made with ricotta cheese, spinach, and nutmeg.
• Brown Butter with Toasted Walnuts: Add toasted walnuts to the brown butter sauce for extra crunch and flavor.
• Seasonal Adaptation: In the fall, use fresh pumpkin instead of butternut squash for a seasonal twist.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made pasta dough instead of wonton wrappers?
A: Yes, you can certainly use pre-made pasta dough. Just roll it out thinly and cut it into squares. Follow the same filling and sealing instructions. Keep in mind that the cooking time may vary depending on the thickness of the pasta.

Q: Can I make the ravioli ahead of time and cook them later?
A: Absolutely! Assembled ravioli can be stored in the refrigerator for up to 24 hours before cooking. Just make sure to keep them covered to prevent them from drying out.

Q: How do I know when the ravioli are cooked through?
A: The ravioli are done when they float to the surface of the boiling water and are tender to the touch.

Q: Can I use dried sage instead of fresh sage?
A: While fresh sage is preferred for its aroma and flavor, you can use dried sage in a pinch. Use about 1 teaspoon of dried sage for every tablespoon of fresh sage.

Q: What if my ravioli burst while cooking?
A: Bursting ravioli usually indicates that there was air trapped inside. Make sure to press out as much air as possible when sealing the ravioli. If a ravioli bursts, simply remove it from the pot and discard it.

Final Thoughts

This butternut squash ravioli recipe offers a delightful shortcut to a classic Italian dish, perfect for weeknight dinners or special occasions. The combination of sweet squash, savory Parmesan, and fragrant sage brown butter is simply irresistible. So, gather your ingredients, put on some Italian music, and embark on a culinary adventure. Don’t be afraid to experiment with the variations and make it your own. Buon appetito! And don’t forget to share your creations and feedback! This dish pairs beautifully with a crisp Pinot Grigio or a lightly oaked Chardonnay.