The Best Shortcut Butternut Squash Ravioli
A delicious take on butternut squash ravioli using the shortcut of pre-made dumpling wrappers.
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.
Notes
The method of boiling the ravioli sounds strange, but it really does work. When I haven't followed these steps, my ravioli skins would overcook and the filling would leak out.