Shortcut Butternut squash ravioli
If you are the type of person to make pasta by hand, then more power to you. I am of the breed of human that does not enjoy this process much and loves store-bought pastas and pizza doughs. Enter the pre-made gyoza or wonton wrapper which allows me to make a delicious, but classic-tasting shortcut butternut squash ravioli. This makes an amazing ravioli wrapper because it is super thin, consistent, and easy to use. It’s really the best thing since sliced bread. It saves you hours and ensures a great quality end product.
Not all store-bought dumpling and wonton wrappers are created equal. You may have encountered some brands that are too thick, don’t stick/adhere well, or dry up quickly. I highly recommend the following 2 brands: Dynasty and Wing Hing Twin Marquis. They have given me great results every time.
Can I use canned butternut squash for shortcut butternut squash ravioli?
Definitely! Try to use the best quality that you can find to avoid the metallic taste that can come from a canned product.
But my preference is to use fresh butternut squash. If you think about what will give you the biggest bang in terms of flavor, your shortcut butternut squash ravioli will benefit so much more from fresh butternut squash as opposed to making your own pasta. The flavor difference is ususally noticeable between canned vs. fresh produce.
How to make brown butter sauce
Making a brown butter sauce for your butternut squash ravioli is very easy. You just need patience and good timing. Place butter into a medium saucepan and heat on medium. Allow butter to melt. Then place in sage leaves. Allow to slowly brown and crisp up your sage leaves. Then add garlic when your butter is a light brown color. Allow garlic to crisp while the butter continues to brown. Turn off heat when the butter reaches a caramel brown color.
How to make butternut squash ravioli filling
Whether you are using canned or fresh butternut squash, you want to strain your pureed butternut squash in a sieve. Push through the sieve with a spatula to push more liquid out. Liquid will make your filling too runny, which will break through the ravioli.
Add lots of grated Parmigiano Reggiano and full fat ricotta cheese to make it creamy and rich. Don’t forget to add enough salt to make the flavors come alive.
Can I use pre-grated Parmigiano Reggiano?
Definitely yes! But in my experience, the freshly grated kind keeps for longer than the pre-grated stuff. And the flavor is so much more intense.
For other yummy fall-inspired butternut squash recipes, check out my curry butternut squash soup.
The Best Shortcut Butternut Squash Ravioli
Ingredients
Ravioli
- 1 medium butternut squash cut in half lengthwise and seeded
- 1 tbsp oil
- 1 cup ricotta cheese full fat
- 1 cup Parmigiano Reggiano cheese freshly grated
- 1 tsp salt
- 1 tsp black pepper
- 2 packages wonton wrappers 100 wrappers total
- 1 cup water for wrapping ravioli
- 4 quarts water for boiling
- 1 tbsp salt for boiling water
Brown Butter Sauce
- 2 sticks butter unsalted
- 1 tsp salt
- 12 fresh sage leaves
- 6 cloves garlic minced
Toppings
- 1/2 cup Marcona almonds toasted
- 1 cup Parmigiano Reggiano freshly grated
Instructions
Ravioli
- Cut butternut squash in half lengthwise. Remove seeds. Then put oil into a roasting tray. Roast butternut squash at 350 degrees for 1 hour, skin side down. After an hour, take squash out and allow to cool.
- When squash is cooled, remove skin from squash. Mash squash with a whisk and then place into a sieve to allow to drain. Use a rubber spatula to push the squash into the sieve. This will push more liquid out. Allow to strain for at least 10 minutes.
- Then add strained butternut squash to ricotta cheese, Parmigiano Reggiano cheese, salt, and pepper.
- Take out 2 packs of round gyoza wrappers and a small bowl of water to begin wrapping.
- Add 2 tsp of filling to the middle of the wonton wrapper. Do not overfill. Dip your finger in the water and paint the surfaces of the wonton wrapper surrounding the filling. Fold the wonton wrapper in half and then squeeze the edges together to close, pressing firmly. The ravioli should have a half moon shape. Repeat until all wrappers are filled.
- Bring 4 quarts of water to boil. Then add salt to the water. Place ravioli gently into the boiling water. This will bring the water temperature down and stop the boiling. When the water is just about to boil again, pour in 1/2 cup of cold water. Bring water to an almost boil again, then remove ravioli from the water.
Brown Butter Sauce
- Make brown butter sauce. Melt 2 sticks of butter on medium heat. Add in fresh sage and cook for 3 minutes until butter begins foaming and becomes light brown.
- Then add in chopped garlic and salt. Cook until garlic is crispy and golden brown. Turn off the fire. Then toss cooked ravioli into brown butter sauce. Top with marcona almonds, Parmigiano Reggiano, and serve immediately.
