Food Network
Home> Recipes>
Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce Recipe

Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (57)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 57

Showing 1-10 of 57

Sort by:

Newest

  • on April 11, 2013

    Flag

    Really...really...really good. Made this last week and my wife and I LOVED it. Did have to adjust from the sage brown butter sauce to a garlic and basil (couldn't find sage at the store I was at and didn't feel like driving to another one just for sage. Tomorrow I will be making the recipe to the letter (found fresh sage finally. Really really good.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 14, 2013

    Flag

    So, I admit I cheated...I bought Rozzano brand Butternut Squash ravioli. I chopped and browned some Pancetta and steamed some fresh asparagus. Once the butter was browned I added asparagus for just a minute to coat then poured on top of ravioli then sprinkled on Pancetta (or plain bacon works too and Parmesan...OMG absolutely delicious!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 09, 2013

    Flag

    Delicious and so easy. I roasted my own squash and then puréed the mixture as it cooled to make it extra smooth. Used wonton wrappers to save time. Huge hit with my family!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 28, 2013

    Flag

    Add double the sage if you want it savory. Quick recipe if you microwave the squash and use wonton skins.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 01, 2013

    Flag

    My review applies to the brown butter sauce only - I didn't want to experiment on guests over the holidays so opted to buy the ravioli instead. We've used Bristol Farms, Trader Joes or Costco and all got rave reviews from our guests.

    The sauce can be prepared before guests arrive. I used Kerrygold butter for the sauce and added a little diced butternut squash or sweet potato - it really accentuated all the wonderful nutty-sweet flavors. Pre-cut butternut squash was available at Trader Joes. However having tried sweet potato we all thought that was as good or better. I roasted it at 400F in a little oil and added sea salt and ground pepper (about 20 mins for the squash or 45 mins for sweet potato. The sage should be the kind with velvety leaves. Some supermarkets sell very young/tender sage which has very little flavor. One minor detail - I tossed the ravioli gently in the sauce rather than spooning it over which ensured a more even coating.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 13, 2012

    Flag

    This dish was amazing! I used my own pasta dough recipe, and we used a ravioli plate to form the raviolis. The balance of flavors was phenomenal! I never really thought of butternut squash in such a savory venue, but this works so well! None of the ingredients were overpowering, and best yet, it was cheap to make!!! This is going down in the Lent rotation, and for when the future Mrs comes over for dinner!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 08, 2012

    Flag

    I used ricotta cheese instead of parmesan (by accident-don't know what I was thinking and loved it! So did the family.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 26, 2012

    Flag

    I have not tried this recipe yet but can't wait. I do have one question that may seem stupid but do you eat the sage leaves? I wasn't sure if maybe they were only supposed to be used to flavor the butter.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 07, 2012

    Flag

    We have made these a few times, and they are a good deal of work until you get the hang of make the dough and ravioli. But once you get the knack of it, they are worth the effort! The sage brown butter sauce is all sorts of amazing with the sweetness of the squash!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 01, 2012

    Flag

    I also used wonton wrappers which was really easy, I added walnuts when browning the butter & sage, this will be in our dinner rotation.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 Next »
Advertisement
[an error occurred while processing this directive]

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.