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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

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  • on February 16, 2012

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    This is such a special dish. It takes time but it's worth it!!

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  • on February 09, 2011

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    Amazing recipe! All of the flavors are perfect together, and the grated chocolate is a great touch.

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  • on July 31, 2010

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    The squash would be a lot mellower tasting without the balsamic vinegar. I use a 10 year old balsamic vinegar, that is sweet and mild, we use it at the table as a condiment. However, it proved to be the wrong flavoring for this recipe. I hesitated adding it, finally did, then realized it made the squash mixture sour. This made the taste hard to get 'around', you make a face when you're eating it, it's just wrong. I would make this again without the vinegar. Also, the butter sauce is simply boring. Even with fresh sage, it really needs 'something'. I added a tablespoon of walnut oil which helped make it taste richer.

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  • on November 13, 2009

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    My daughter first asked for this recipe in 2005 to be added to our family favorites after watching Michael prepare it. We tried it out first and decided it was a winner either way whether or not the rest of our family approved, because we could have the raviolis at dinner and if they were not liked we would have the left overs. Sometimes the raviolis do not make it to the big family dinner.
    Instead of candied yams this one is the number one choice for us, easy to prepare and delicious with or without the bittersweet chocolate. Who knew easy could be so delicious. The Nance family Arizona 2009

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  • on July 19, 2009

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    Wonderful to have for a romantic dinner. I serve this with the pork tenderloin of this episode and it goes perfectly. I prefer making this in the fall when butternut squash and pumpkin flavors are seasonal.

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  • on November 23, 2007

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    Based on all the 5 star reviews I decided to do this recipe as the Thanksgiving entree for my wife & myself instead of doing the turkey thing. It was like eating pumpkin pie, we didn't like the filling -- too autumnal pie spicy and sweet -- it would make a great pie filling. I have leftover ravioli and now that I'm writing this the day after the holiday, I don't think I can eat what's left.

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  • on August 11, 2007

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    I love this recipe! I've made it several times for my family, but got RAVE reviews when I served it for a Valentine's Day-themed dinner party. I used a heart-shaped cookie cutter to make the ravioli, and well, it was a huge hit. This one will definitely remain a go-to dish to fix for friends and family.

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  • on August 03, 2007

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    I basically liked the recipe but thought it tasted too sweet, more like a pumpkin pie. I used wonton wrappers, which made it easy. I will cut back on molasses next time. Otherwise, good.

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  • on March 04, 2007

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    I was amazed by this dish. Beautiful taste.

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  • on December 31, 2006

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    If buying sheet pasta, pay attention to how wide the strips are. What I bought couldn't have been more than two inches wide, whereas the recipe calls for a three-and-a-half-inch p astry cutter. The result was that I couldn't put a tablespoonful of filling into each - it was more like a teaspoonful. And 3/4 lb. of pasta dough yielded only 19 ravioli with about half of the filling left over. I will get wonton wrappers next time - they are larger, and the lighter dough will probably be very nice too.

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