Like many epicurians, autumn is my favorite food season. When a warm kitchen wafts the aromas of pumpkin, mushrooms, roasted garlic, stuffing, or apple pie…I’m in heaven. Probably why Thanksgiving is my favorite holiday (plus it’s secular).
There is finally a chill in the night air in LA and I’m going to warm it up. Tonight I made a restaurant favorite… pumpkin ravioli with a sage butter sauce (actually I used butternut squash, but they’re interchangeable). I love using wonton wrappers as ravioli pasta. They come out so delicate and you can see the gorgeous orange color of the filling through the dough. The key to success here is not over-filling, sealing the edges firmly, and freezing for 30 minutes so they don’t fall apart when boiling.
Butternut Squash Ravioli with Sage Butter Sauce
12 wonton wrappers
1 butternut squash, halved, seeded, peeled and cut in 1 inch cubes (Trader Joe’s carries bags of these already prepped, use 2 bags)
1 tblsp golden brown sugar
1 large shallot, chopped
2 tblsp ricotta
2 tblsp grated Parmesan
pinch of nutmeg
2 pinches cinnamon
1 egg, beaten and divided in two
3 tblsp butter
6 sage leaves, sliced thin crosswise
extra-virgin olive oil
Salt and Fresh black pepper
1. Preheat oven to 375°. Toss butternut squash with 1 tblsp EVOO and salt and pepper. Roast until fork-tender, about 30 minutes. Let cool.
2. In a food processor, combine squash, shallot, brown sugar, 1/2 egg, ricotta, parmesan, nutmeg, and cinnamon. Process until smooth.
3. On a clean, cool surface, lay out a piece of parchment paper and lay the wonton wrappers out. Also have a sheet pan lined with parchment paper for the finished ravioli. Working one at a time, brush all sides of the wrapper with egg wash. Place a teaspoon of filling in the center, and fold diagonally into a triangle, being careful to keep filling out of the edges. Press firmly on both sides to seal. Place on the sheet pan. Repeat assembly for all wrappers. Cover the sheet pan of ravioli with plastic wrap and freeze for at least 30 minutes.
4. Bring a large pot of salted water to boil. When water is at a rolling boil, add ravioli. Cover to bring the water back to boiling (the frozen ravioli will cool it down). Uncover and boil until tender and cooked through, about 4 minutes.
5. Meanwhile, melt the butter in a large skillet over medium-high heat. Add sage. Sautee until the butter is just brown. This will take the same amount of time as the ravioli takes to cook. When ravioli is done, drain and add to skillet with the sage-butter. Toss very gently and serve, topped with more Pamesan and fresh pepper.