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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)

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Average Rating:

Total Reviews: 57

Showing 41-50 of 57

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  • on September 09, 2008

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    just add a teensy bit of cinnamon.. and it's perfect. otherwise, amazing!

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  • on April 21, 2008

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    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.

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  • on March 09, 2008

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    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!

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  • on March 05, 2008

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    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.

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  • on July 21, 2007

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    This ravioli is easy to make and tastes better than the butternut ravioli I've had in most resturants.

    Delicious and easy recipe!!!

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  • on July 07, 2007

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    good stuffing
    didn't love the brown butter

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  • on March 01, 2007

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    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!

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  • on November 30, 2006

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    the filling had a ton of flavor!

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  • on November 01, 2006

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    Good, but the filling was a tad runny...

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  • on March 07, 2006

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    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.

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