Ingredients with Measurements:
- 1 butternut squash, peeled and diced (2 cups)
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup ricotta cheese
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh sage
- 1 package of wonton wrappers (24 count)
- 1 egg, beaten
- 1/4 cup unsalted butter
- 1/4 cup chopped walnuts
Special equipment needed:
- Large pot
- Food processor
- Rolling pin
- Ravioli cutter or knife
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large pot, boil the butternut squash until it is tender, about 10 minutes.
3. Drain the squash and transfer it to a food processor.
4. Add the olive oil, Parmesan cheese, ricotta cheese, nutmeg, salt, pepper, and sage to the food processor.
5. Pulse the mixture until it is smooth and well combined.
6. Lay out the wonton wrappers on a flat surface.
7. Place a tablespoon of the butternut squash mixture in the center of each wrapper.
8. Brush the edges of the wrapper with the beaten egg.
9. Fold the wrapper in half and press the edges together to seal.
10. Use a ravioli cutter or knife to cut the ravioli into desired shapes.
11. Bring a large pot of salted water to a boil.
12. Add the ravioli to the boiling water and cook for 2-3 minutes or until they float to the surface.
13. While the ravioli is cooking, melt the butter in a small saucepan over medium heat.
14. Add the walnuts to the butter and cook until the butter is browned and the walnuts are toasted.
15. Remove the ravioli from the pot with a slotted spoon and transfer them to a serving dish.
16. Pour the brown butter and walnut mixture over the ravioli.
17. Garnish with additional chopped sage and Parmesan cheese.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 400°F
Water temperature: boiling
Serving size:
This recipe makes 24 ravioli. Serving size is 4 ravioli per person.
Nutritional information:
Calories per serving: 240
Fat: 14g
Carbohydrates: 23g
Protein: 7g
Fiber: 2g
Sugar: 2g
Sodium: 260mg
Substitutions for ingredients:
- Instead of butternut squash, you can use pumpkin or sweet potato.
- Instead of ricotta cheese, you can use cream cheese or goat cheese.
- Instead of walnuts, you can use pecans or almonds.
Variations:
- Add cooked bacon or pancetta to the butternut squash mixture for a smoky flavor.
- Use a different herb, such as thyme or rosemary, instead of sage.
- Serve the ravioli with a tomato sauce or a cream sauce.
Tips and tricks:
- Make sure to seal the edges of the ravioli well to prevent them from opening during cooking.
- Dust the surface with flour to prevent the ravioli from sticking to the surface.
- You can freeze the ravioli for later use. Place them on a baking sheet and freeze until solid, then transfer them to a freezer bag. Cook them directly from frozen, adding a minute or two to the cooking time.
Storage instructions:
Store the leftover ravioli in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the ravioli, place them in a pot of boiling water for 1-2 minutes or until heated through.
Presentation ideas:
Serve the ravioli on a platter with the brown butter and walnut sauce drizzled over the top. Garnish with chopped sage and Parmesan cheese.
Garnishes:
Chopped sage and Parmesan cheese.
Pairings:
Serve the ravioli with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with balsamic glaze
- Garlic bread
Troubleshooting advice:
- If the ravioli opens during cooking, use a slotted spoon to remove the filling from the water and continue cooking the pasta.
- If the pasta is too dry, add a little bit of water to the butternut squash mixture.
Food safety advice:
Make sure to cook the ravioli until they float to the surface to ensure they are fully cooked.
Food history:
Ravioli is a traditional Italian dish that originated in the city of Genoa. It is a type of pasta that is typically filled with cheese, meat, or vegetables.
Flavor profiles:
This dish has a sweet and savory flavor from the butternut squash and sage, with a nutty and rich flavor from the brown butter and walnuts.
Serving suggestions:
Serve the ravioli as a main course for a dinner party or a cozy night in.
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Region: Italian