Roasted delicata squash ravioli with browned butter sage sauce is an irresistible filled pasta recipe. Wonton wrappers are used for a quick and easy dough!
Whether it be Asian or Italian food, there just something so comforting about fluffy pillows of pasta stuffed with savory filling. It can be a challenge to make ravioli at home because it takes a lot of time to make fresh pasta from scratch. However, I’ve found a nice shortcut for this recipe, wonton wrappers!
This delicata squash ravioli with browned butter sage sauce is a happy compromise. The filling is homemade yet the wrapper is store bought and ready to go. Instant gratification guaranteed!
This year I decided to step outside of my butternut squash comfort zone and try some other varieties. Why did I not try delicata squash sooner? I’ve deprived myself for far too long. Here are three life-changing reasons why you should add them to your grocery list:
- You can eat the skin, no peeling needed
- They cook quickly
- They are naturally sweet
Now you can see why they are the star of this ravioli filling. The roasted squash puree is folded in with garlic, ricotta and parmesan cheese, lemon zest and nutmeg. You’re going to want to eat this stuff straight out of the bowl!
Chinese wonton wrappers are incredibly thin dough sheets made out of wheat flour and eggs, similar to Italian style pasta. I used square sheets, although they do come in rounds if you prefer. Each sheet is dusted with cornstarch to prevent sticking to each other.
All you need is to brush one side with egg wash and press the edges together, easy! Try to remove as much air pockets as possible as it can sometimes cause the ravioli to burst when boiling.
Look at these cute ravioli just waiting to get gobbled up! Just be aware that these little guys can dry out quickly because the dough is so thin. Be sure to cover them with a damp paper towel as you form each one to keep them pliable.
This is not your typical pasta dish. This delicata squash filling has a naturally sweet flavor profile, and it pairs very nicely with browned butter sage sauce, sauteed spinach and walnuts.
If you’re looking for a simple and satisfying pasta dish, yet tired of the usual red tomato sauce, then you need to try this recipe. Savory, sweet, creamy and crunchy, what’s not to love? Don’t be afraid to try something new, you’ll be pleasantly surprised by the flavor combinations. Leave a comment when you give it a try, I’d love to hear if you have become obsessed with delicata squash too!
What’s the purpose of browning the butter for the sauce?
Melted butter is delicious, but there is something special that happens to it when it’s browned. A simple method called, “beurre noisette.” Butter is composed of milk fat, solids, and water. When heated for a period of time, the milk solids turn brown, and the flavors deepen. What you get is a toasted, nutty hazelnut like flavor that you can smell as it browns. Here is a step-by-step guide on how to make browned butter for more detailed instruction. A drizzle of this sauce with the aromatic sage is heavenly!
- 2 pounds delicata squash , about 3 small
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper , freshly ground
- 4 cloves garlic , crushed
- 4 sprigs thyme , fresh
- 1/2 cup ricotta cheese
- 3/4 cup Parmesan cheese , shredded, plus more for garnish
- 1/8 teaspoon nutmeg , ground
- 1 teaspoon lemon zest , plus more for garnish
- 16 wonton wrappers , square
- 1 egg , plus 1 tablespoon water, beaten
- 4 tablespoons unsalted butter
- 12 sage leaves , divided (8 whole, 4 sliced very thin for garnish)
- 3 cups baby spinach leaves
- 1/2 cup walnuts , toasted and roughly chopped
Preheat oven to 400°F.
Clean squash, slice on half lengthwise and deseed. Cut into ¼ inch slices and toss with olive oil, and pepper. Spread into 1 layer on a baking sheet. Scatter garlic cloves and thyme sprigs on top. Bake until tender and golden for 15-20 minutes, toss halfway through. Remove and let cool. Set aside 20 slices for garnish.
Discard thyme and transfer squash and garlic to a bowl, about 3 cups cooked squash. Puree squash and garlic cloves until a rough paste forms. Stir in ricotta, Parmesan cheese, nutmeg and lemon zest. Season to taste with salt and pepper.
Arrange 5 wonton wrappers on a clean surface. Lightly brush edges of each wrapper with beaten egg, spoon 1 tablespoon of squash mixture onto center of each wrapper, fold over into a triangle, and press edges to secure, removing any air bubbles. Arrange filled wrappers on a baking sheet and cover with a damp kitchen towel to keep them from drying out. Repeat with remaining wrappers and filling. You should have about 18-20 ravioli.
Make the brown butter sage sauce. In a large stainless steel sauté pan, melt butter over medium heat. Cook butter until a golden brown colors appear in the thinnest liquid of the butter, swirling as needed, about 5 to 6 minutes. Add 8 whole sage leaves, gently stir, remove from heat and set aside.
Bring a large pot of salted water to a boil. Meanwhile, heat 1 tablespoon olive oil in a sauté pan over medium heat, add spinach and sauté until just wilted, about 2 minutes. Remove from heat.
Add ravioli to a pot of boiling water and cook until they rise to the surface and are semi-translucent, about 2 minutes. Carefully remove ravioli with a slotted spoon and divide ravioli and spinach evenly among pasta bowls. Generously drizzle with brown butter sage sauce, top with walnuts, parmesan cheese, sliced sage, and lemon zest, serve right away.