Acorn Ravioli with Sage Brown Butter Sauce
 
 
A delicate ravioli using wontons for a lighter pasta texture. The sweetness of the butternut squash contrasts the richness of the herbaceous brown butter.
Author:
Recipe type: Entree, Side, Appetizer
Cuisine: Vegetarian
Ingredients
Acorn Squash Filling
  • 1 large acorn squash, seeds removed
  • 1 cup finely grated Gruyere
  • 2 teaspoon freshly ground nutmeg
  • Heaping ½ teaspoon ginger
  • Salt and pepper to taste
Pasta and Brown Butter Sauce
  • 2 packages wonton wrappers from the refrigerated area of the grocery store
Sauce
  • 2 sticks  unsalted butter
  • 20+ fresh sage leaves
  • salt and pepper to taste
  • shaved parmesan cheese
Instructions
  1. Steam the squash over boiling water cut side down in a covered pot until soft and easily pierced with a fork (~20 minutes or so). Let cool, scoop out flesh, mash (drain excess water if necessary) and stir in the gruyere, nutmeg and ginger.
  2. Flour a work surface. Place a small dollop of filling in the center each wonton wrapper, moisten the edges with water or a beaten egg, place a second wrapper on top and press or pinch the edges together. Cook raviolis in boiling water for 3-5 minutes.
  3. Melt butter in a pan over medium heat. Add sage and cook until leaves are wilted and slightly crisped and the butter smells sweet and browns. Pour over raviolis and enjoy!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2012/02/14/acorn-ravioli-with-sage-brown-butter-sauce/