Delicata Squash Ravioli with Butter Sage Sauce
Yield: 16 ravioli
Calories: 157kcal
Roasted delicata squash ravioli with browned butter sage sauce that uses wonton wrappers for a quick and convenient dinner!
Ingredients
- 2 pounds (908 g) delicata squash, about 3 small
- 3 tablespoons (45 ml) olive oil, divided
- ½ teaspoon (2 g) kosher salt
- ½ teaspoon black pepper
- 4 cloves garlic, crushed
- 4 sprigs thyme
- ½ cup (120 ml) ricotta cheese
- ¾ cup (96 g) shredded parmesan cheese, plus more for garnish
- ⅛ teaspoon nutmeg
- 1 teaspoon lemon zest, plus more for garnish
- 16 wonton wrappers
- 1 egg, plus 1 tablespoon water, beaten
- ¼ cup (60 g) unsalted butter
- 12 sage leaves, divided, 4 sliced thin for garnish
- 3 cups (90 g) baby spinach leaves
- ½ cup (57 g) chopped walnuts, toasted
Special Equipment
Instructions
- Heat the Oven - Set the rack to the middle position. Preheat oven to 400°F (200ºC).
- Prepare the Squash - Clean the squash, slice on half lengthwise, and remove the seeds. Cut into ¼-inch slices and toss with 2 tablespoons olive oil, and pepper. Spread into a single layer on a baking sheet. Scatter garlic cloves and thyme sprigs on top.
- Bake - Bake squash until tender and golden, about 15 to 20 minutes, tossing halfway through. Remove and let cool. Set aside 20 slices for garnish.
- Make the Filling - Discard thyme and transfer squash and garlic to a bowl, about 3 cups cooked squash. Mash the squash and garlic cloves until rough paste forms. Alternatively, puree in a blender or food processor for a smoother texture. Stir in ricotta, Parmesan cheese, nutmeg, and lemon zest. Season to taste with salt and pepper.
- Assemble the Ravioli - Add 1 tablespoon of the squash mixture to the center of the wonton wrapper. Lightly brush the edges with the beaten egg mixture. Fold into a triangle, and press the edges to secure, removing any air bubbles. Arrange filled wrappers on a baking sheet and cover them with a damp kitchen towel to keep them from drying out. Repeat with remaining wrappers and filling.
- Cook the Ravioli - Bring a large pot of salted water to a boil. Meanwhile, while the water boils, make the brown butter sauce. 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 them with a slotted spoon and divide them evenly among bowls.
- Make the Sauce - In a large stainless steel sauté pan, melt butter over medium heat. Cook until golden brown in color, swirling the pan as needed, about 5 to 6 minutes. Turn off the heat and add 8 whole sage leaves, gently stir, and set aside.
- Cook the Spinach - 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.
- To Serve - Generously drizzle the ravioli with brown butter sage sauce. Top with the sauteed spinach, reserved pieces of squash, walnuts, parmesan cheese, sliced sage, and lemon zest. Serve immediately.
Notes
- Make Ahead: Uncooked ravioli can be made 2 days in advance.
- Storing: Refrigerate in an airtight container for up to 3 days.
- Reheating: Cover and microwave on high setting in 15 to 30-second increments until hot.
Nutrition
Calories: 157kcal | Carbohydrates: 6g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 369mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 800IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 0.5mg
Recipe Link