Many years ago when I lived in Boston, a vegetarian friend turned me on to the joyful combination of winter squash, pasta, and sage. We went out to an Italian restaurant for a birthday celebration and my friend ordered some mouth-watering butternut squash ravioli with sage-butter sauce. When she generously offered me a bite, I almost sent back my meal and ordered hers instead.
This recipe reminds me of that dish, although I’m guessing this version is much easier to prepare since you use wonton wrappers instead of making your own pasta.
This is one of the recipes I enjoyed from America’s Favorite Food: 200 top-rated recipes from the country’s best magazines.
The original recipe uses 9 tablespoons of butter and pancetta. I replaced some of the butter with olive oil and used turkey bacon instead of pancetta. I also used part-skim ricotta. Note that the photos don’t include the bacon. I, uh, forgot it. Let’s just say I wanted to show the vegetarian version and leave it at that.
This ravioli makes a great sit-down appetizer or a stunning main course. Any winter squash will work if you prefer not to use butternut.
Make it Vegetarian: Skip the turkey bacon.
Make it Ahead: Cook the squash, make the filling and stuff the ravioli. Place the ravioli in a single layer on baking sheets and place in freezer. Once ravioli are frozen, place them in a zipper-top bag and put them back in the freezer. When you’re ready to cook the ravioli, drop them into the boiling water still frozen. They will take an extra minute or two to cook through. Make the sauce and put everything together.
Disclaimer: I received a free copy of America’s Favorite Food: 200 top-rated recipes from the country’s best magazines by MyRecipes plus another to give away. All opinions are my own. This post contains at least one affiliate link. Please see my disclosures page for more information.
- 1 (1-pound) butternut squash
- Kosher salt
- Freshly ground black pepper
- 5 tablespoons olive oil, divided
- ⅓ cup finely chopped shallots
- 1 teaspoon finely chopped fresh sage plus 2 tablespoons thinly sliced leaves plus 8 whole leaves
- ¼ cup part-skim ricotta cheese
- ¼ cup grated Parmigiano-Reggiano cheese plus more for serving
- pinch of freshly grated nutmeg
- 48 wonton wrappers
- 3 tablespoons butter
- 4 slices turkey bacon, sliced into matchsticks and cooked
- Prepare the squash: Preheat oven to 450°F. Halve squash and remove seeds. Line a baking sheet with parchment paper. Season squash with salt and pepper and place on prepared baking sheet, flesh side down. Bake until tender, about 45 minutes. When squash is cool enough to handle, scoop out flesh with a spoon and place in food processor or blender. Purée until smooth.
- Prepare the filling: Heat 1 tablespoon olive oil in skillet. Add shallots and cook until tender, about 3 minutes. Add finely chopped sage, squash, ricotta and ¼ cup Parmigiano-Reggiano. Season with salt, pepper and nutmeg. Cook for another minute or so, then remove from heat and cool completely.
- Prepare the ravioli: Cover stack of wonton wrappers with damp paper towel. Remove 1 wrapper to a cutting board or other work surface. Brush wrapper with water and place about 1 teaspoon of squash mixture in center. Place another wrapper on top and press edges to seal. Get out as many of the air bubbles as you can. Use a 3-inch round cookie or biscuit cutter to cut ravioli into circle, if desired. Remove to a covered plate. Repeat with remaining wrappers and filling.
- Cook the ravioli: Bring a large pot of water to a boil. Add ravioli and stir gently so they don’t stick together. Cook for about 4 minutes, then drain carefully.
- Prepare the sauce: While the ravioli is cooking, heat remaining 4 tablespoons olive oil and all of the butter in a small skillet over low heat. When butter has melted, add sliced sage leaves. Cook until butter has browned, about 4 minutes, then remove from heat.
- Put it all together: Place ravioli on a plate and top with browned butter. Garnish with additional Parmigiano-Reggiano, turkey bacon and whole sage leaves. Serve immediately.