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Roasted Butternut Squash Ravioli with Sage Brown Butter Recipe

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This recipe for Roasted Butternut Squash Ravioli with Sage Brown Butter is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 tablespoons butter
9 tablespoons grated Parmesan
3 tablespoons minced shallots
Pinch nutmeg
1 cup butternut squash puree
1 package wonton wrappers
Salt
12 fresh sage leaves
Freshly ground white pepper
1 tablespoon chopped fresh parsley
3 tablespoons heavy cream
Directions:
Directions:
In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons Parmesan and nutmeg, to taste. Season with salt and pepper. Cool completely.

Place 2 teaspoons of the filling in the center of each wonton square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely with a drop of water on the edges. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

Remove the pasta from the water and drain well, Season the pasta with salt and pepper.

In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.

Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the remaining Parmesan over each plate and garnish with parsley.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a fun dish to make with guests who like to help. Prepare the filling ahead of time and let guests fill the ravioli while visiting. I got this from Emeril on the Food Network.

 

 

 

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