Butternut Squash Ravioli with Sage

Butternut Squash Ravioli with Sage Recipe
Photo: Charles Schiller; Styling: Lynn Miller

Recipe Time

Prep: 1 Hours
Cook: 10 Minutes

Nutritional Information

Calories 374
Fat 21 g
Satfat 11 g
Protein 11 g
Carbohydrate 36 g
Fiber 2 g
Cholesterol 60 mg
Sodium 790 mg

Ingredients

1 1-lb. butternut squash
Salt and pepper
9 tablespoons unsalted butter
1/3 cup finely chopped shallot
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

Preparation

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

Note:

September 2009
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