1 teaspoon finely chopped sage plus 2 Tbsp. thinly sliced leaves and 8 whole leaves
1/4 cup ricotta
1/4 cup plus 4 Tbsp. Parmesan
Pinch of nutmeg
48 wonton skins
4 slices pancetta, chopped
How to Make It
Preheat oven to 450°F. Halve squash and remove seeds. Season with salt and pepper and place, flesh side down, on a baking sheet. Bake until tender and a knife comes out easily, about 40 minutes. Use a spoon to scoop out flesh; puree in a food processor or blender until smooth.
Melt 1 Tbsp. butter in a skillet. Add shallot and cook until tender, about 3 minutes. Add chopped sage, squash puree, ricotta and 1/4 cup Parmesan. Season with salt, pepper and nutmeg, and cook for 1 minute. Remove from heat and allow to cool completely.
Place one wonton wrapper on work surface, keeping the rest covered with a damp cloth. Brush wrapper with water and place 1 tsp. squash mixture in center. Place another wrapper on top and seal together with fingers, taking care to push out air bubbles. Use a 3-inch round cookie cutter to cut filled ravioli into circles. Keep finished ravioli covered while you work.
In a skillet over medium heat, fry pancetta until crispy, about 5 1/2 minutes. Remove from pan and drain on paper towels. Wipe skillet out.
Bring a large pot of salted water to a boil. Melt remaining butter in skillet over very low heat, then add sliced sage. Cook butter and sage until butter turns light golden brown, about 5 minutes; remove from heat. While butter is browning, add ravioli to boiling water, stirring gently so they don't stick together. Cook 4 minutes, then carefully drain.
Place 3 ravioli on each plate, top each with 1 Tbsp. browned butter and garnish with 1/2 Tbsp. Parmesan, some crumbled pancetta and one sage leaf. Serve hot.
WONDERFUL recipe!! I didn't have sage leaves so I just used about 1 tsp of rubbed sage in the filling and about 1 1/2 tsp rubbed sage in the browned butter. I only added a tiny amount of the sage butter to my ravioli (since it's straight up butter!) and it ended up being the perfect amount. My hubby even liked it (he had to add a little salt to it, but other than that, he loved it)
I love, love, love this recipe. The filling in particular is delicious - I was tempted to just eat the filling with a spoon and forget about the whole ravioli making. I liked the ease of using wanton skins, although I think next time I'll just make the dough as I think I would like the texture better. I'm definitely making that one again (and again and again ...).
Now, I love the use of wanton skins and now in some stores you can get whole grain wantons. Since we eat kosher we do not use the swine but that is ok. We use the squash raw, cutting away the outside and then shredding it like a carrot. You will enjoy the difference, trust me. Lightly sauteed with the shallots with a bit of cruch left and it thows off an awesome flavor that backing seems to take away. Also try the squash grilled and then use it, you can grill up a huge batch and freeze to use at will.
The filling tasted wonderful and I was anticipating a delicious entree. However, after boiling the ravioli for 4-5 minutes, they became "mush." The butter sage sauce was so rich, it made me quesey. If you do attempt this recipe, make a practice run before you serve to guests.
This was outstanding! I like squash ravioli in general but this is the best I have ever tasted. I only cooked 8 raviolis so did not use the full amount of butter for the sauce and also substituted bacon for the pancetta. I served this with salmon and now wish I had made just the raviolis so I could have eaten more. I have frozen the rest for a taste of fall all winter long.
This was amazing! I had a similar dish at a nice Italian restaurant a year ago so was excited to try it. It did NOT let me down! Husband was impressed!
Making the ravioli took a little extra time, but it was overall very easy to make.
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