Butternut Squash Ravioli with Sage Brown Butter
Creamy goat cheese, tart dried cranberries, and savory butternut squash are the showstoppers in these butternut squash ravioli. Top with sage brown butter for the perfect dish. It's sure to be a crowd pleaser.
Servings: 60 ravioli
Equipment
- Food processor
Ingredients
Roasted Butternut Squash
- 1 butternut squash (about 4c cubed)
- 1 tsp extra virgin olive oil
- salt and pepper to taste
Butternut Squash Ravioli
- roasted butternut squash
- 1 shallot diced
- 2 tsp garlic (about 2 cloves)
- 1 Tbsp + 1 tsp extra virgin olive oil, divided
- 6 oz goat cheese
- 2 Tbsp dried cranberries
- 1 tsp ground cinnamon
- 1 tsp tarragon
- ¼ tsp nutmeg
- 1 pkg wonton wrappers
- 3 Tbsp egg white
Sage Brown Butter
- 3 Tbsp unsalted butter
- 1 tsp ground sage
- 2 Tbsp toasted hazelnuts or walnuts
Instructions
Roasted Butternut Squash
- Preheat the oven to 450°F.
- Peel the butternut squash. Cut off the top and bottom of the squash. Cut the squash in half horizontally. Cut each section in half vertically, splitting the squash in half. Repeat with other half of squash. Remove the seeds using a spoon.
- Rub the squash interior with approximately 1 tsp of olive oil and sprinkle with salt and ground pepper. Place on baking sheet.
- Cook squash for about 25 to 30 minutes, or until the squash is soft. You can test the firmness by inserting a fork into the squash. If it enters easily, the squash is cooked. If the squash is still tough, cook for several more minutes and test again.
- Once the squash is done, remove it from the oven and let it cool on the baking sheet for 10 to 15 minutes.
Butternut Squash Ravioli
- In a small skillet, heat 1 tsp of olive oil. Add the shallot and garlic. Cook for 2 to 3 minutes, or until the shallot softens. Remove from heat.
- Combine the squash, goat cheese, cranberries, shallot, and spices in a food processor and blend for several minutes until smooth.
- Line a baking sheet with parchment paper. Fill a bowl with about 3 Tbsp. of egg white.
- Spoon a quarter size dollop of filling into the center of the wonton wrapper. Lightly wet the four inside edges of the wrapper with egg white. Fold the ravioli by pulling one corner of the wrapper to the opposite corner, creating a triangle. Press firmly along the two edges of the triangle to seal the ravioli. Try to avoid over-filling the ravioli, as this can cause the ravioli to burst in the hot water during cooking.
- Place the folded ravioli onto the baking sheet. Leave space between the ravioli to prevent them from sticking together. Once the sheet is full, place a second layer of parchment paper on top of the first layer of ravioli and begin filling that sheet with ravioli.
- Repeat the process until you run out of filling or ravioli wrappers. Cover the finished ravioli with a clean towel and store in the refrigerator until you are ready to cook them. If you do not plan on cooking the ravioli on the same day, place the baking sheet in the freezer. Once the ravioli freeze, pop them off of the sheet and store them in an air-tight freezer bag.
- Fill a large sauce pan with water and bring to a boil. Add several ravioli at a time to the boiling water using a large slotted spoon. Only add about half of a sheet at a time, to prevent overcrowding. Cook the ravioli for about 3 to 5 minutes. The ravioli will float to the top of the water when they are done. The wrappers will also change from a yellow to a transparent hue.
- Remove the cooked ravioli using a slotted spoon and place in a medium serving bowl. Drizzle with a little bit of olive oil and toss gently to coat. This will help prevent sticking, as wonton wrappers are considerably more adhesive than traditional ravioli dough.
- While the ravioli are cooking, make your brown butter. Heat a small skillet on medium heat and add the butter, stirring regularly. Once the butter is melted, add the nuts (if desired). Brown bits should begin forming in the butter. Cook until the butter is a toasted brown hue, then remove from heat. Add the sage.
- Top the ravioli with the brown butter and toss gently to coat. Garnish with additional goat cheese, cranberries, and tarragon, if desired. Serve.
Notes
Shortcuts & Substitutions:
- I often use Vermont Cranberry Tarragon Goat cheese as a quicker substitution to the goat cheese, dried cranberries, and tarragaon called for in the recipe.
- I prefer to use the Nasoya brand wonton wrappers. They are more durable without being to thick, so they will neither tear easily nor disrupt the filling to dough ratio.
- You can also use pre-cut cubed butternut squash to save time. A typical container has about 3 cups, which is sufficient for this recipe.