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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Butternut (or Pumpkin) Ravioli with Sage and Brown Butter Recipe

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This recipe for Butternut (or Pumpkin) Ravioli with Sage and Brown Butter is from Debs Kitchen, 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:  
1 can (16 oz) butternut squash or pumpkin puree
1/2 T balsamic vinegar
pinch of ground nutmeg
2 T grated Parmesan, plus more for garnish
salt and pepper to taste
48 wonton wrappers
2 egg whites, lightly beaten
4 T butter
16 fresh sage leaves, plus more for garnish
Directions:
Directions:
1. Bring large pot of water to boil. Mix squash, vinegar, nutmeg and Parm; season with salt and pepper.

2. Working on a clean, floured surface, lay down a single wonton wrapper and place a small spoonful of the squash mixture in the center, being careful not to overstuff. Pain the edges with the egg whites, then top with another wrapper. Press firmly around the edges to secure the filling inside. Repeat with the remaining wrappers to create 24 ravioli.

3. Salt the boiling water and turn down the heat to medium so it is gently boiling. Carefully drop in the ravioli and cook for 3 minutes, then drain.

4. In the meantime, heat a large skillet or saute pan over med. heat and add the butter and sage. Cook until the butter is lightly brown and begins to give off a nutty aroma. (Be careful to not burn the butter!) Add the cooked ravioli to the pan, tossing gently to be sure they don't break. Divide among the 4 warm plates and garnish with Parmesan and sage.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I have used this "ravioli" idea with several different stuffings - you can do mushroom, meat, spinach, etc.

 

 

 

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