Butternut Squash Ravioli

…in Brown Butter and Sage Sauce

You guys, this recipe is so darned easy and so delicious (I say that often, don’t I?). You have to try it!

Heat your over to 425 degrees. Cut the top of the butternut squash off and then cut in half length wise. Scoop out the guts. Put a tablespoon of butter in each half. Sprinkle with salt and pepper. Roast (face up) on a rimmed and foil lined baking sheet for 45-60 minutes, depending on the heat of your oven. I usually check it every 20 minutes or so. Once it is tender to the poke of a fork, it is done.

Allow the squash to cool. Or not… I’m NEVER patient enough for that. Scoop out the squash into a bowl. In a pan, heat 1-2 Tbsp. butter until melted. Add the squash mixture and cook until it creamy and butter is well incorporated (maybe 5 minutes). Put back into the bowl. Add 1/3 cup of Parmesan Reggiano cheese and 1 Tbsp. brown sugar and mix well. You now have ravioli filling!

You can, of course, make your own pasta sheets for ravioli. Gabe and I find that pasta making is NOT good relationship building exercise! 😉 We’ve purchased pasta sheets from Alfresco Pasta (found at Whole Foods for you local people) or buy Nasoya Won Ton wrappers.

Put about a tablespoon of ravioli filling in the center of each won ton wrapper. Dip your finger in a bowl of water or egg white and brush the edges of the wrapper. Put another wrapper on top and use a fork to crimp/seal the ravioli. The won ton wrappers must be baked (we’ve tried boiling – don’t do it. Imagine wonderful butternut squash ravioli  tasting like pot stickers. Yea, not good)! Baking works just fine… Just follow the directions on the inside (I think 375 degrees for 8 minutes). The edges should be just golden brown.

For the sauce… Put about 4-6 tablespoons of butter in a sauce pan and brown… takes a few minutes for it to melt enough to start browning. Then add about 6 leaves of chopped fresh sage. Cook a couple minutes until the sage starts to crisp.

Pour on top of ravioli and sprinkle with parmesan. ENJOY.

P.S. Easiest to just pick up and eat with your fingers. I won’t judge you! 😉