August 18, 2011

Butternut Squash Ravioli with Sage Butter Sauce and Artichoke Hearts

I love this combination of sweet butternut squash with the earthy sage flavored butter sauce. And the best part of this recipe is that the ravioli freezes REALLY well so you can make this when you have time and/or when it is in season and have the raviolis ready to go whenever you want an easy dinner night.  Just boil the frozen raviolis, make the sauce and voila, dinner in 5 minutes!


·         ½ butternut squash (maybe use the other half to make a soup or to double this recipe, but be prepared for a TON of ravioli if you double this!)
·         Olive oil
·         Salt and Pepper
·         1 shallot
·         1 -2 garlic cloves (depending on your taste and size of cloves)
·         ½ cup ricotta cheese
·         Pinch of ground nutmeg
·         Store bought wonton wrappers
·         ½ stick butter
·         6-8 fresh sage leaves (depending on your taste and size of leaves)
·         Crushed red pepper flakes (optional for a little heat)
·         1 can artichoke hearts (could substitute/add asparagus, your favorite veggie, grilled shrimp, or anything else you want)
Preheat oven to 375. Peel and de-seed the butternut squash. If you know the easy way to peel a butternut squash please share! This part was a pain in the @ss! After you get the squash peeled cut it into cubes and place on a cookie sheet. Coat with olive oil, salt and pepper and roast in the oven for about 25-30 minutes (until soft).
While squash is roasting sauteed chopped shallot and garlic in a little olive oil until soft. Combine shallots, garlic, ricotta, nutmeg and roasted squash in food processor.
Lay out wonton wrappers. Place a small scoop of filling in the middle of each. Use a small bowl of water and your finger tips to wet the edges of the wrappers. Then fold over into little ravioli like pillows and give it a good press to seal it. You can make it a bit prettier by fluting the edges with a fork but it is not necessary. Drop the raviolis in slowly boiling water and let cook about 3-4 minutes.
Get the edges wet
Fold them over

End result
I am sure fresh homemade pasta would be AWESOME with this recipe but sometimes I just don’t have the motivation to make an entire dinner from scratch and I ‘cheat’ where I can. Another great reason to use wonton wrappers is that they are close to free at Publix right now (thanks Meagan at Frugal Fun and Fortune)!
This is so easy! Melt the butter in a sauce pan. Add chopped sage leaves, red pepper flakes (if using), and salt and pepper all to taste. Simmer for 2 -3 minutes. 

Add in the drained artichoke hearts just to heat up. About 2 minutes. Done!

Just assemble and enjoy.

Adapted from:

1 comment:

  1. It looks so yummy! Thanks for the tutorial - it's such a sophisticated looking dish =)