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 ...).
Butternut Squash Ravioli with Sage
Malutka Posted: 03/11/11
kogo21 Posted: 11/14/09
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.
funintheforest Posted: 11/13/10
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.
NikkeeB Posted: 03/27/10
This was good - very rich, though. I made with turkey bacon and the saltiness works amazingly with the richness of the filling. Guests & the husband were impressed!
ploveland Posted: 08/30/09
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.
Azriel53 Posted: 01/20/11
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.
IrishAnnie Posted: 01/13/12
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)
LakeElmoLady Posted: 12/18/11
Made the pasta from scratch (instead of using wontons). Filling was very tastey along with the sage butter sauce. Served as a first course to guests and everyone loved it. Will definitely make again.