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Butternut Squash Ravioli
Created by: Howcan Team
Ingredients
- 1 butternut squash, peeled, seeded, and diced (about 4 cups)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup grated Parmesan cheese
- 1/4 cup ricotta cheese
- 1 package of wonton wrappers
- 4 tablespoons unsalted butter
- 8 fresh sage leaves
- 1/4 cup grated Parmesan cheese (for serving)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of nutmeg. Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender.
- Transfer the roasted butternut squash to a bowl and mash it with a fork. Stir in 1/4 cup of grated Parmesan cheese and 1/4 cup of ricotta cheese.
- Lay out the wonton wrappers on a clean, dry surface. Place a small spoonful of the butternut squash filling in the center of each wrapper. Moisten the edges of the wrapper with water and fold it over to create a triangle, pressing out any air and sealing the edges.
- Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and transfer to a serving dish.
- In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat. Add the fresh sage leaves and cook until the butter is golden and the sage leaves are crispy, about 3-4 minutes.
- Pour the sage butter sauce over the cooked ravioli. Sprinkle with 1/4 cup of grated Parmesan cheese and serve immediately.
Butternut squash ravioli is a classic Italian dish that has been enjoyed for centuries. This delectable dish features delicate pasta pockets filled with a creamy, savory butternut squash filling. The history of butternut squash ravioli can be traced back to the northern regions of Italy, where it was originally created as a way to showcase the rich, earthy flavors of the beloved squash. Today, this dish can be found in top Italian restaurants around the world, with renowned chefs putting their own unique spin on the traditional recipe. For the best version of this dish, head to the Emilia-Romagna region of Italy, where the pasta is made with precision and the squash filling is perfectly balanced with nutmeg and Parmesan cheese. Whether served with a brown butter sage sauce or a light cream sauce, butternut squash ravioli is a true culinary delight that continues to captivate food lovers everywhere.
60 min
4 servings
380 calories
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