Can I just say, I feel really fancy right about now. Today I made my first batch of homemade ravioli! Yes, I used pre-made wonton wrappers, but I made everything else from scratch. And that makes me feel proud. So I am going to go ahead and toot my own little horn. Beep! Beep!
When I received butternut squash in my box last week, I was overwhelmed with tons of delicious possibilities of recipes I wanted to make. I was having a hard time narrowing them down. I love butternut squash so much, it was difficult to know where to begin. Luckily, my former boss suggested Butternut Squash Ravioli in a Sage Butter Sauce. And we all know, whatever the boss says, goes ; )
So I went on the hunt for a yummy recipe that wasn’t too difficult. And when I set my eyes on this, I knew it was perfect! Although there are a good number of steps, they are all pretty easy. And the best part, the ravioli freezes well, so once you make a batch, it will last you for a while. And warming it up is a snap!
6 tbsp unsalted butter, room temperature
1/4 cup fresh sage, finely chopped
1 butternut squash
3-4 cloves of garlic, unpeeled
1 package of wonton wrappers (around 40 or so)
1. To make the sage butter, fork mash sage into butter. Drop butter in the middle of a piece of plastic wrap and roll into a log. Refrigerate until solid.
2. Preheat oven to 400 degrees F. Slice butternut squash in half and place on baking sheet. Coat with olive oil and sprinkle with salt, pepper and cinnamon. Roast for about 40 minutes or until fork tender.
3. After roasting, let cool and remove insides to a food processor .
4. While you allow the butternut squash to cool, drizzle unpeeled garlic gloves with olive oil and roast in 400 degrees F oven for 15 minutes.
5. Once cooled, peel garlic cloves and add them to the squash in the food processor. Pulse until smooth.
6. To assemble ravioli, place about 1/2 tbsp of squash puree in the middle of a wonton wrapper. Start folding the corners to meet the middle, pinching to create a purse like effect.
7. Place assembled ravioli on a baking sheet lined with parchment paper. Put in the freezer until frozen.
8. Once frozen, transfer to a freezer safe bag to save for later or get cooking.
9. To cook, heat 2 tsp of oil on med-high in a skillet. Add frozen ravioli and brown on one side.
10. After slightly browned, add 2 tbsp water and cover, reducing heat to medium. Let steam for 3-5 minutes.
11. Remove ravioli from skillet and set aside. Add sage butter to skillet, heat on med until slightly browned. Add ravioli back to pan and coat with butter.
Recipe slightly adapted from the talking kitchen
When I tell you these little delights are bursting with flavor, they literally are. Unlike conventional ravioli, these tiny pockets explode in your mouth, delivering a gush of butternut squash goodness. And the butter…need I say more? Everything in life is better with butter.
This ravioli is sure to be your new innocent pleasure. Cause they sure aren’t guilty!