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Butternut Squash Ravioli with Sage Brown Butter CLINTON KELLY

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ingredients
BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER
1 pound butternut squash (peeled, cut into 2-inch pieces)
2 tablespoons olive oil
1 egg (separated, divided)
1/4 cup Parmigiano-Reggiano (grated, plus more for serving)
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1/4 cup flour (for dusting)
1 package wonton wrappers
2 tablespoons water
5 tablespoons unsalted butter
12 fresh sage leaves
Kosher salt and freshly ground black pepper (to taste)

directions
Preheat the oven to 400ºF.
Place the butternut squash pieces on a baking sheet, drizzle with olive oil, season with salt and pepper to taste and toss to coat. Place on the center rack of the oven and roast until tender, about 30-45 minutes.
Remove from the oven and allow to cool slightly. Remove to a large bowl and mash slightly with a potato masher or fork. Add the egg yolk, Parmigiano-Reggiano, nutmeg, cinnamon, panko bread crumbs and mix with a rubber spatula or wooden spoon until combined. Season mixture with Kosher salt and freshly ground black pepper to taste. Set aside.
To Assemble Ravioli: Bring a large pot of salted water to a boil. Line a baking sheet with parchment paper and dust lightly with flour.
In a small bowl, combine the egg white and water, set aside. Place a rounded tablespoon of butternut squash filling near the corner and towards the center of each wonton. Using a pastry brush, brush the edges with the egg white mixture and fold the other half over the filling to create a triangle. Press around the filling outward to seal the ravioli closed. Place finished ravioli on prepared baking sheet. Repeat with the rest of the wonton squares, keeping them covered with a damp kitchen towel while working. Set aside.
In a large saute pan over medium heat, add the butter and sage and cook until the butter starts to foam. Once the butter turns slightly golden, turn off the heat, leaving the pan on the burner and scrape any golden bits from the bottom of the pan.
Add the ravioli to the boiling water and cook about 3 minutes, or until the ravioli begins to float. Drain, reserving 1 cup of pasta water. Add the ravioli and 1/2 cup of pasta water to the pan of brown butter and toss to combine. Season with salt and pepper to taste. Add more pasta water if butter sauce is too thick. Divide on 4 plates and serve with additional Parmigiano-Reggiano to taste.
Tip: Make a large batch and freeze the ravioli for an easy winter weeknight dinner!

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