Indulge in the delightful fusion of flavors with our Wonton Wrapper Squash Ravioli, perfectly complemented by a luscious Sweet Brown Butter Sage Sauce. This dish not only showcases the rich, creamy goodness of butternut squash and ricotta but also elevates your dining experience with the aromatic touch of sage and nutty brown butter. Whether you're looking to impress guests or simply treat yourself to a cozy meal, this recipe is a showstopper that promises to tantalize your taste buds. Ready to transform your kitchen into an Italian bistro? Let’s dive into this culinary adventure that will leave you craving for more!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup cooked butternut squash, mashed
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp nutmeg
- Salt and pepper to taste
- 24 wonton wrappers
- 1/2 cup unsalted butter
- 8 fresh sage leaves
Instructions
- Prepare the squash filling by combining mashed butternut squash, ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper in a medium mixing bowl. Mix thoroughly until smooth and well-incorporated.
- Lay out wonton wrappers on a clean, dry work surface. Keep a small bowl of water nearby for sealing the edges.
- Place approximately 1 tablespoon of squash filling in the center of each wonton wrapper, being careful not to overfill.
- Dip your finger in water and trace the edges of the wonton wrapper to help create a seal. Fold the wrapper diagonally to create a triangle, pressing edges firmly to remove air and seal completely.
- Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli into the water, cooking in batches to prevent overcrowding.
- Cook ravioli for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and drain on a clean kitchen towel.
- For the brown butter sage sauce, melt butter in a large skillet over medium heat. Add sage leaves and cook until butter turns a golden brown color and develops a nutty aroma, approximately 3-4 minutes.
- Gently transfer cooked ravioli into the brown butter sauce, carefully coating each piece. Serve immediately, garnishing with additional Parmesan cheese and fresh sage leaves if desired.
Tips
- Prep Ahead: To save time, you can prepare the squash filling a day in advance and store it in the refrigerator. This allows the flavors to meld beautifully.
- Sealing the Ravioli: Make sure to press out any air when sealing the wonton wrappers to prevent them from bursting during cooking. A tight seal is key!
- Cooking in Batches: Avoid overcrowding the pot when boiling the ravioli. Cooking them in smaller batches ensures they cook evenly and don’t stick together.
- Perfecting the Sauce: Keep an eye on the butter as it melts; once it turns golden brown, remove it from the heat immediately to prevent burning. The sage leaves should be crispy and fragrant.
- Garnish for Extra Flavor: Don’t skip the garnish! A sprinkle of additional Parmesan cheese and fresh sage leaves not only adds flavor but also makes your dish visually appealing.
- Serving Suggestions: Pair your ravioli with a light salad or a glass of white wine to enhance the dining experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 12g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 65mg
