Butternut Squash Ravioli with Sage-Brown Butter Sauce

Great recipe

I made this recipe and it turned out great. I agree, it is a dish that is easy, yet your guest will be impressed with. I added a pict or two of mine on this site. I sandwiched my filling between the wonton wraps and used a wash of corn starch and water as a sealer, then cut them out using a round scollop edge cookie/buscuit cutter. The only spice I used in my filling was a pinch of nutmeg & salt and a little grated parm, corse black pepper and some finely chopped parsley. Don't skip the sage in the sauce...it makes the flavor's pop! I would recomend this recipe, for a side dish or pasta course with pork, a salad or green vegetable & some good bread, for a simple but great meal for dinner guest's or, just for your family!

I made this recipe and it turned out great. I agree, it is a dish that is easy, yet your guest will be impressed with. I added a pict or two of mine on this site. I sandwiched my filling between the wonton wraps and used a wash of corn starch and water as a sealer, then cut them out using a round scollop edge cookie/buscuit cutter. The only spice I used in my filling was a pinch of nutmeg & salt and a little grated parm, corse black pepper and some finely chopped parsley. Don't skip the sage in the sauce...it makes the flavor's pop! I would recomend this recipe, for a side dish or pasta course with pork, a salad or green vegetable & some good bread, for a simple but great meal for dinner guest's or, just for your family!

This recipe was great. I added some sauteed chicken to make it more of a meal that my husband would eat. I sauteed the chicken pieces in minced garlic, garlic salt and italian seasoning. After baking the butternut squash, I poured the remaining butter into the squash mixture with the spices. I added some worcestershire sauce into the brown butter sauce (tip from Carrabba's) and used 1/4 tsp ground sage since I didn't have any fresh on hand. I took the tip from another post and placed the raviolis (and chicken) in oven at 300 to keep warm while the other batches were being made/boiling. Served it with shredded parmesan and more italian seasoning on top. The flavors were complex and made for a very festive fall dish that my husband loved!

This was so good, I get them in the fall at a local italian resteraunt they're only seasonal there and not on the menu all yr round. I was so glad i made these, now I can have them whenever I want. Hubby liked them too, but not the sauce so much, he said they should have had a slightly sweet cream sauce. for those who had a problem with the wonton wrappers. I used egg roll wrappers. place 1 egg roll wrapper on a cutting board brush with eggwhite/water mixture. using a tablespoon arrange 4 dollops of filling on the wrapper 2 on first row 2 on back row place another wrapper directly on top press down around the filling to seal cut out suares of ravioli- I used a pizza cutter- then use a fork and press to seal all the way around the edges. place the ravioli on a floured cookie sheet and place in the fridge for 1/2 hr covered with a clean dish cloth. when ready to cook boil a large pot of water satled and oiled. add 3-4 ravioli at a time- the key is to keep the water at a roiling boil this will prevent them from sticking together cook 2-3 min. remove with a slotted spoon and place on a plate tent with foil to keep warm. if you over cook the ravioli they will fall apart and become mushy and slimey! Thanks for posting this recipe can't wait to make again. this can easily be swithed up with pumpkin or sweet potatoes.