Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
4 appetizer servings

Ingredients
Directions

In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

Remove the pasta from the water and drain well. Season the pasta with salt and pepper.

In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.

Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.8 59
Wonderful! item not reviewed by moderator and published
Made this with canned pumpkin puree (didnt have squash)delish. Next time I will try squash. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Add double the sage if you want it savory. Quick recipe if you microwave the squash and use wonton skins. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
I used ricotta cheese instead of parmesan (by accident-don't know what I was thinking and loved it! So did the family. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
I also used wonton wrappers which was really easy, I added walnuts when browning the butter & sage, this will be in our dinner rotation. item not reviewed by moderator and published
This is one of those recipes I wish I could give a 10 to! I grew up eating pierogi and this reminds me of one of those - but supercharged. Absolutely delicious. item not reviewed by moderator and published
This is the best Butternut Squash Ravioli. The Sage Brown Butter Sauce was amazing! My husband and I followed this recipe exactly and it turned out fabulous. This is so much better than you can get at any restaurant. item not reviewed by moderator and published
I have made this a few times and I love it! To cut down on calories I use plain fat free Greek Yogurt instead of heavy cream but this isn't health food but a great treat! Yummy! item not reviewed by moderator and published
I've made these raviolis twice now, and used wonton wrappers both times. They were OH SO GOOD! My husband says this may be one of the best things he's ever eaten...wow!! The best part is that it's so simple, yet so yummy! I don't think I can buy fresh pasta where I live and I know that I don't want to make my own so next time I may try and use the filling in a cannelloni just to see how it turns out. item not reviewed by moderator and published
This recipe was awesome. I used wontons too and it was divine. This turned out way better than I expected! item not reviewed by moderator and published
This was delicious! I've had similar dishes in my local restaurants, but this was way better. I love the addition of Parmigiano, it gives it a nice nutty flavor. The one thing I changed was instead of making my own pasta, I used wonton wrappers. It worked out even better! Looking forward to making this dish for Thanksgiving. Bravo, Emeril! item not reviewed by moderator and published
This was absolutely delicious. I think I paid $22 for a plate of this at a restaurant here in the city. Anyways, I made two changes... 1 I'm a mom and don't have the time to make home made pasta, so, I boiled some lasagna, cut it in three's, filled it up, put them face down in a casserole dish, and then added the sage butter sauce. 2 I sprinkled some chopped up bacon as garnish. I had to put it away or I would've have eaten it all. Seriously, this was remarkable. item not reviewed by moderator and published
this was crazy good! My husband loved it and it was hard to let him have the leftovers for lunch the next day. Beware...it's so good you may overeat and have a bellyache afterward! item not reviewed by moderator and published
Very good. Made with wonton skins instead of fresh pasta dough. Used less butter than recipe called for; still really good. item not reviewed by moderator and published
I made this just as the recipe stated and it was just fabulous. Next time I make it I'll be sure to have company over! Even the crispy sage leaves were tasty. I used them for garnish as well. item not reviewed by moderator and published
It was sooooo good. The sage shocked me how good it was. It wasn't that easy for me, so it wasn't pretty, but really good. Next time will it be easier. I used an egg-less pasta made with semolina flour and it was really good. item not reviewed by moderator and published
This was a really great suggestion for the Sage Butter. I needed a quick meal and already had Butternut Squash Ravioli so I skipped the pasta portion. I steamed some baby portabello and asparagus, threw everything in a bowl and tossed with the Sage Sauce. I only used about half the sauce so the pasta wasn't dry. The meal was perfect and everyone wanted seconds! I also left some of the Ravioli out of the sauce to feed my 13 month-old son -- he loved it. item not reviewed by moderator and published
Delicious! My whole family loved them. However I used a Yam instead (because I had it leftover). I followed the recipe exactly and it was wonderful. And the Sage Butter was the cherry on top! I will make this regularly. item not reviewed by moderator and published
I. am. speechless. The sweetness of the roasted butternut squash (prepared 1 day ahead and pureed with immersion blender on stovetop) paired with the rich, sweet sage brown butter nearly sent me over the top. This was my first ravioli attempt and I opted for the quick and easy method of wonton wrappers - 1 1/2 t filling in center of wonton wrapper, moistened edges, covered with another square, and pressed together; moistened again. Huge hit and will do over and over and over again. item not reviewed by moderator and published
I made them and everyone loved them. I used my own ravioli pasta recipe...so easy and tasty and cut them into triangles. This recipe is so good and tasty and above all easy!! Would make it again in a heartbeat! item not reviewed by moderator and published
I loved this recipe. SO GOOD! I used roasted fresh butternut squash seasoned with a little olive oil, salt and pepper and after cooling ran it through a food processor. I used your amounts but did kick up the brown butter with a little extra sage. Wonton wrappers are a great shortcut and brushed with a little egg wash on the edges and crimped with a fork they make a very elegant ravioli (if a ravioli can be elegant). We had this as a main course and my son loved it! item not reviewed by moderator and published
This recipe is OUTSTANDING!!!!!! It's SOOOOOOOO GOOD!!!!!!!!! Used wonton wrappers and added toasted walnuts before serving. Roasted the squash first in oven with olive oil and S&P, cooled, and put into food processor. puree is about 1 1/2 cups. A little time consuming, but worth it. Enough for 4 people as a main course with a nice salad item not reviewed by moderator and published
Loved it! Easy, and so tasty. Will make again for new year's eve, as part of our get together menu. I had some roased butternut squash in the fridge left over form a pasta dish I made. It was easy and quick and delicious. item not reviewed by moderator and published
Wow! I been wanting to make this recipe for a long time and I am so happy I finally made it! It is a great recipe, I has so many flavors and so tasty! I would defenetly make it again! SOON! My husband loved it too! item not reviewed by moderator and published
Is there a separate recipe for making the roasted butternut squash puree? item not reviewed by moderator and published
Would genia please give us her pasta recipe? I made these raviolis with wontons and they are perfectly delicious but I'll be they would be spectacular with fresh pasta dough. item not reviewed by moderator and published
I am a vegetarian, so I made this as a regular meal. It's enough for two people. There's a restaurant in my town that makes something very similar and they dice green apples in about 1/4" squares so that is cooked in the brown butter sauce. And, they add some chopped roasted hazlenuts. I'm going to do that next time, plus add a drizzle of maple syrup. I normally don't like Emeril's style of food. I think that's mostly because I'm a vegetarian, but I read the reviews and it looked good. So, I gave it a try and I loved it! item not reviewed by moderator and published
I have made this several times and it has been the highlight of the dinner. I have deviated slightly by adding a pound of Ricotta cheese to the filling. Moreover, to lessen the work, I use boxed jumbo shells or wonton wrappers. item not reviewed by moderator and published
I must say what a delicious main course with such few ingredients. Because it was the holidays, I wanted to jazz this up and save time. Instead of roasting a squash, I used a thawed frozen package of winter squash and saved myself a step and time. I also peeled and cut up a fresh ripe pear and added to the filling. I make my own pasta frequently and to top off the finished product, I sprinkled the ravioli with a few candied pecan halves. This was a holiday treat. Thanks Emeril. item not reviewed by moderator and published
I wouldn't call this an easy dish by any means, i.e., the butternut squash puree I had to make a day ahead and never having made fresh pasta was an interesting challenge, but overall it was an outstanding dish. Since my heart attack I have not been able to use that much butter, so I mixed 1-1/2 cups marinara sauce with 1/2 cup non-fat half and half and it was delish over the delicate ravioli's. Also added a chiffonade of fresh basil along with the grated parmesan. To die for!! Serve with salad and crusty french bread. item not reviewed by moderator and published
I have made this dish twice, once for a dinner party with friends and a second time as one of the main dishes for our neighborhood progressive dinner. Both times, everyone raved at the flavor and simplicity of the dish. It really isn't that hard to make. I made my own pasta dough and the raviolis while watching two episodes of The Next Food Network Star! I would like to point out that the second time I made the dish I needed to extend the filling some so I added 1/4 cup ricotta cheese. It really made the filling light and airy. I will do this from now on. Thanks Emeril for another great recipe!!!!!!!!!!!! Mike from Omaha item not reviewed by moderator and published
Well, this was my first time ever making pasta or raviolis, and for a special occasion too, so a bit risky. But it turned out wonderful! The filling is absolutely perfect. It's sweet yet also savory, and it has a wonderful, soft texture. Only thing I did different was I used half the amount of scallions necessary. I suspected that they might overpower the pasta and the result was great. They add a perfect flavor. I also made my own dough for the filling. In the future, I'd also use less butter. An entire stick for one meal (even for two) is just too much. I'd also use more sage leaves (by at least 1/3 more), or at least, large ones. item not reviewed by moderator and published
This is a delicious recipe! I entered this dish in a competitive cook-off amongst friends and it was the clear winner. I bought pasta dough sheets from a local italian deli and made the squash puree myself by baking the squash for an hour at 350 degreees and mixing the pulp with a bit of cream. I tweaked the recipe a little by adding two tablespoons of chopped hazelnuts to the shallots for texture in the filling. item not reviewed by moderator and published
Emeril, I lived in Emilia-Romagna for 3 yrs. and a little locanda around the corner from my house made this, but the little old lady added a handful (probably 3) of crushed ameretto cookies. It gives the filling such a textural contrast!! You'll love it!! item not reviewed by moderator and published
I bought fresh pasta from the italian market($2!) which you just can't beat. So of course it was so easy and fast(put squash mixture in freezer for 5 minutes to cool off instantly) and the taste was pure and spectacular. Used butternut squash fresh from my mom's garden and my new ravioli cutter that cuts and seals. As you can probably tell, I will make this again and again!! item not reviewed by moderator and published
just add a teensy bit of cinnamon.. and it's perfect. otherwise, amazing! item not reviewed by moderator and published
I substituted wonton wrappers which seemed to balance th heaviness of the filling with the lightness of the wonton wrapper. I also increased the sage by 4 as it was scrumptious and crispy and delicious in each bite! Left out the nutmeg. My father who happened to be visiting and is a total meat guy...was impressed...he expected to hate it, but suprise! Can't wait to make again. item not reviewed by moderator and published
Homemade pasta is a must! I used my own recipe. Maybe it is a typo but Emeril's recipe says the pasta should be 1/4 inch thick! You've got to be kidding. I sauted onion and garlic, microwaved the squash and then scooped it out, cinnamon instead of nutmeg and added 1/2c cream to the butter sauce. I used the setting on 5 on my hand crank pasta machine. Definitely more filling is needed than 1 cup of squash. My family thought it was yummy! item not reviewed by moderator and published
Too much squash, too little pasta. MOST IMPORTANTLY, the brown butter sauce needs a LOT more sage. Quadruple the sage as it is completely inadequate and completely makes the sauce. The sage provides the spice that balances out the sweet of the squash. Because there is very little acid in the dish, the spice provided by the sage is indispensable and, as currently constituted, is completely inadequate in the amounts provided. I'd also suggest serving it with a very acidic white - say for example, a very dry German Riesling or a Ferrari-Carano Fume Blanc. item not reviewed by moderator and published
This ravioli is easy to make and tastes better than the butternut ravioli I've had in most resturants. Delicious and easy recipe!!! item not reviewed by moderator and published
good stuffing didn't love the brown butter item not reviewed by moderator and published
This was pretty good. I think fresh pasta would probably make for a way better taste than the wonton wrappers. Overall though this was a hit! item not reviewed by moderator and published
the filling had a ton of flavor! item not reviewed by moderator and published
Good, but the filling was a tad runny... item not reviewed by moderator and published
This was an incredibly easy recipe although it got a little tedious filling each ravioli. I used wonton wrappers instead and needed to use much less filling in each than the recipe called for, but it just yielded more raviolis. Fine with me! The filling I couldve eaten by itself - it was fantastic. Overall wonderful recipe, especially as appetizers for a party. My husband loved this and I will definitely make it again. Recommend this to all level cooks. item not reviewed by moderator and published
I use these as appetizers at parties and they are a huge hit. Kind of rich to have as an entire meal. item not reviewed by moderator and published
Worth the work. To Die For says it all!! item not reviewed by moderator and published
This was easy to make and great. I added a little chicken stock (1/4 cup) to the sauce and reduced the butter to 5 tbs. i also used wonton wrappers for the dough, which i think is easier. definitely will make again. item not reviewed by moderator and published
it sounded weird at first, but it was surprisingly delicious. Every one loved it. I used 2% milk with a little butter mixed in instead of heavy cream and it turned out just fine. item not reviewed by moderator and published
I don't really like squash but my husband does. We both loved this recipe. I used won ton wrappers instead of pasta. I used half the butter and it still made a rich and buttery dinner. item not reviewed by moderator and published
Excellent! I made my own durum semolina pasta dough. The butternut squash is candy sweet when roasted. item not reviewed by moderator and published
This was a great recipe. It seemed to be involved, but if you can get the squash roasted and just pick up "won ton" wraps at the market instead of making it on your own, you will be all set. I am a college student and this meal was both affordable and easier than it first appeared. Few meals that I have prepared have made me really crave that second bite - this was definitely one of them! item not reviewed by moderator and published
Wish you would rate the actual recipe and not your own. You didn't just cheat...you changed the recipe.<br /> item not reviewed by moderator and published
I left the sage leaves in. They got a bit crispy and didn't have a ton of flavor left in them so they weren't overpowering. I don't think I would have noticed a big difference if they were left in our taken out. item not reviewed by moderator and published

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