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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    Made this with canned pumpkin puree (didnt have squash)delish. Next time I will try squash.
    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.
    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!!!!
    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!
    Add double the sage if you want it savory. Quick recipe if you microwave the squash and use wonton skins.
    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.
     
    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!
    I used ricotta cheese instead of parmesan (by accident-don't know what I was thinking and loved it! So did the family.
    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.
    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.
    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!
    I also used wonton wrappers which was really easy, I added walnuts when browning the butter & sage, this will be in our dinner rotation.
    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.
    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.
    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!
    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.
    This recipe was awesome. I used wontons too and it was divine. This turned out way better than I expected!
     
    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!
    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.
    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!
    Very good. Made with wonton skins instead of fresh pasta dough. Used less butter than recipe called for; still really good.
    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.
    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.
    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.
    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.
    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.
    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!
    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!
    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
    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.
    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!
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