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Butternut Squash Ravioli with Sage Brown Butter and Bittersweet Chocolate Recipe

Butternut Squash Ravioli with Sage Brown Butter and Bittersweet Chocolate

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

Showing 11-20 of 21

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  • on November 27, 2006

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    I made this for Thanksgiving and it was amazing. I used Wonton wrappers since they are lighter and I did not them to be to heavy with everything else I was serving. For a main course I will make them with real ravioli pasta. It takes some work but it is really not that big of a deal, it is more than worth it. I made extra while I was at it and put them in the freezer for another time. I also used ricotta cheese.

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  • on October 16, 2006

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    This was not an easy recipe at all. It took much longer than it should have.

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  • on February 28, 2006

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    These ravioli are amazing! I have made them twice and gotten rave reviews. They are time consuming, but worth every minute! The combination of flavors makes your mouth dance. I have made them both with sheets of pasta dough and wonton wrappers. The pasta dough was a bit better and made a richer, heavier ravioli where the wonton wrapper ravioli were much lighter. Either way the filling steals the show!

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  • on January 10, 2006

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    Instead of th chocolate try crumbling amaretto cookies on top. Adds some texture and incredible flavor

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  • on September 25, 2005

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    This is the best squash/pumpkin ravoli dish I've tried. I love the choolate garnish.

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  • on September 07, 2005

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    Wonderful Agrodolce filling Michael w/the Sage Brown Butter Sauce! Delicious!
    Reminds me to dig out my pumpkin & chestnut fillings/stuffings for pastas, etc!
    Can substitute yams for squash.
    Can substitute cream cheese for mascarpone as well as ricotta.
    Definitely make your own ravioli OR use
    the freshest pasta available, as well as the other ingredients.

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  • on March 06, 2005

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    This was a great recipe. It takes some time but well worth it.

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  • on February 21, 2005

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    This is by far the best recipe for butternut squash ravioli that I have ever eaten. This was served at a dinner party and everyone RAVED. It's the perfect combination of sweet and savory and went very well with both a Vognier and Riesling that was served with it. This recipe will remain in my file and be served at my table for years to come. Thank you!!!

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  • on November 21, 2004

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    I am having a hard time remembering what I have eaten recently that tastes as good as this ravioli. Oh My. The combination of tastes is absolutely perfect. The sage butter with chocolate and paremesan on top just makes my mouth water. This meal is very much worth the effort it takes to make it.

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  • on October 05, 2004

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    This ravioli filling is fantastic. The molasses adds a real warmth and richness to the squash; it was the best butternut squash ravioli I have ever had, and that's one of my favorites. Like the other reviewer, I substituted ricotta for the mascarpone, as my grocer was "out" of the sweet stuff. Also, didn't use the chocolate on top--sauteed some diced pancetta instead and threw it on prior to serving. This is a keeper......

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