Butternut Squash Ravioli with Sage Brown Butter Sauce, from Gael

Butternut Squash Ravioli with Sage Brown Butter Sauce, from Gael


Butternut Squash Filling:
2 1/2 lb. butternut squash, peeled and cut into 1 inch chunks (cut off top and bottom, then kind of skin it on sides to peel)
2 Tbsp. Extra Virgin Olive Oil
Kosher salt and black pepper
2 small shallots, chopped
2 cloves garlic, chopped
1/4 c. cave aged gruyere, (about 2 oz.)
1 egg, beaten
1/4 tsp. freshly ground nutmeg
1/2 tsp. cinnamon
pinch of cloves
Package of won-ton wrappers

Brown Butter Sauce:
1/2 c. salted butter
10 large fresh sage leaves
1/2 c. pecans, coarsely chopped
1/2 c. dried cranberries
1/2 lemon, juiced
Parmigiano Reggiano, for serving

Preheat oven to 375 degrees. On a foil lined baking sheet, toss the butternut squash in olive oil and a generous amount of salt and pepper. Roast for 25 minutes or until fork tender.

Meanwhile, saute shallots and garlic in 1/2 tbsp. olive oil over medium high heat for 3 minutes, or until lightly browned.

Once squash is out of the oven, and slightly cool, combine shallots, cheese, egg, and spices in a food processor. Process until smooth. Add squash. Pulse until thickened. Taste for seasonings. You can add more salt and pepper depending on your taste.

Make ravioli according to the wonton package instructions. Fill the wonton wrappers with a small amount of filling (do not overfill or they will leak out while boiling). Then brush the sides of the wontons with a small amount of water. Seal the two long ends together to form a triangle.

Next, bring a large pot of water to boil for ravioli. Salt the water once it is boiling.


Drop a batch (about 12) of ravioli in the boiling water and cook for 3 minutes, or until ravioli float to the top. Then take them out with a slotted spoon and place them in a large serving bowl making sure they are all separated. (I only made about 24 ravioli for dinner and left the other ravioli uncooked. I put them in the freezer. You can cook them again by putting them in boiling water for 4 minutes, or until they float to the top)

While the ravioli is cooking, heat 1 stick (1/2 c.) salted butter over medium heat. When the butter has just melted, add the cranberries, pecans, and sage leaves. Let butter cook until it is turns amber colored. Take it off the heat and add juice of 1/2 lemon. Season to taste with salt and pepper.

Pour sauce over the ravioli and top with grated parmigiano reggiano.

Gael made this on Nov. 2, 2010 and LOVED it.