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Butternut Squash Ravioli Recipe

with brown butter sage sauce & walnuts


Butternut Squash Ravioli Recipe & Wine Pairing

Prep Time: 10 minutes
Cooking Time: 35 minutes
Serves: 8

Using wonton wrappers to make the Butternut Ravioli cuts down significantly on prep time, and produces an exceptionally soft and delicate texture. Roasting the squash, toasting the walnuts and browning the butter for the sauce all brings out deep yet subtle flavors, complimented by the autumnal flavor of fresh sage.

Creamy and elegant, this Butternut Squash Ravioli pairs excellently with a light-bodied white wine that is fruit-forward and with moderate acidity. Pinot Blanc is an ideal pairing, which thrives in the cool Oregon climate for our "Splurge" selection. For our "Steal" we feature a Torrontes - a white grape typically grown in Argentina - that has a tremendous brightness and delicacy.

Wine Pairing

2007 Willakenzie Estate
Pinot Blanc, Willamette Valley 

Lighter in body than its cousin Pinot Gris, this Pinot Blanc has a classic light, fresh quality. ($18) 

2008 Crios de Susana Balbo
Torrontes, Argentina 

The distinctive white grape variety of Argentina, this Torrontes offers effusive aromas of peach. ($13)

Butternut Squash Ravioli Ingredients:

1 1/4 pound butternut squash (one large squash)
1 package wonton wrappers
1 cup ricotta cheese
1/2 cup walnuts
1 lg shallot
1/2 stick of butter
1 tbsp sage leaves
1 tsp of nutmeg
2 tbsp of olive oil
1 cup of romano or parmesan cheese

Butternut Squash Ravioli Cooking Instructions:

1.) Boil 2 quarts of water over high heat. Preheat oven to 400 degrees. Roughly chop sage and walnuts, and dice shallot.

2.) Cut squash into wedges, scooping out pulp and seeds. Sprinkle with salt and drizzle with olive oil. Place on a baking sheet and roast 25 minutes or until soft.

3.) When cool, add squash, ricotta cheese, nutmeg and fresh ground pepper to taste into a blender and process until smooth.

4.) Take wonton wrapper and add 1 tbsp of squash mixture to the center. Lightly moisten edges of wonton wrapper with water, fold into a triangle. Press edges down with a fork on all sides to seal.

5.) To prepare the sauce, heat butter in a small saucepan over medium heat to melt. Add sage, walnuts and shallots and cook for 5 minutes. Stir frequently to allow butter to brown without burning. Remove from heat, and add parmesan.

6.) Add finished raviolis to water and let boil until they rise, then remove and let cool.

7.) Plate raviolis and top with sauce to serve!

Next Recipe: Curried Cauliflower with Chickpeas & Potatoes


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