Butternut squash is a winter squash that tastes a little bit nutty yet sweet. It is often substituted for pumpkin or swapped out in recipes. For example, if you can’t find a butternut squash to make this ravioli, try pumpkin instead. It has iron, vitamin A, and Vitamin C. The best type of wine to go with this meal would be a white wine- preferably a Pinot Grigio. You can also add in some toasted pine nuts when you cook the butter.
Instead of using a pasta recipe and creating ravioli, purchasing wonton wrappers or pasta sheets will do the same trick and take a lot less time. If you want to make your own pasta, go ahead and be my guest… but I will be taking the shortcut!
First, you have to roast the butternut squash just like you would a pumpkin. Cut the butternut squash in half with the cut side up. Place one tablespoon of butter in each half, cover it in foil, and bake it at 350 degrees until tender. Depending on the size, this could take anywhere from 45 to 65 minutes. This is the longest part of the whole thing! Scoop it out and puree in a blender or food processor. Mix in a pinch of nutmeg and a half cup of Parmesan cheese while blending.
Beat an egg white and set aside to brush the edges of the ravioli. Put a dollop of the squash mixture inside the wonton and seal, then brush it with egg white and set aside.
Drop all the raviolis into boiling water and cook for 3-5 minutes, drain the water.
While your pasta is boiling, create the brown-butter sage sauce that pairs well with it. Melt 1/4 cup of butter and then add 1/4 cup of fresh sage leaves until they are crispy (but not burned). The butter should brown into a sweet sauce. Add salt and pepper to taste and pour over your ravioli.
Whitney J. Manson