Family Chefmate: Butternut Squash Ravioli with Sage Butter

Butternut Squash Ravioli with Fresh Sage butter is a tradition in Italy and at my house. I make butternut squash ravioli twice a year, once in October and Once in December. Butternut squash raviolis make a great appetizer or vegetarian entree. I took the original recipe from Mario Batali's book "Molto Italiano and simplified the recipe by using fresh won ton wrappers instead of using fresh ravioli dough made from scratch. This time saving step will allow you to make this recipe whenever you crave it.

Pre-heat oven: 400 degrees
Serves: 5

1 large butternut squash uncooked or 2 1/2 cups of pureed butternut squash
2 large eggs
1 1/4 cups grated parmigiano-reggiano
1 teaspoon nutmeg
1 teaspoon salt
1/4 teaspoon fresh pepper
1 package of square wonton pasta (found in the refrigerator produce section)
1 whole egg beaten
1 tablespoon water
cornstarch for dusting
4 tablespoons butter
13 fresh sage leaves

Cut the Butternut Ravioli in half and place on a foil lined cookie sheet to bake at 400 degrees for one hour. When the squash has cooled scoop out the fresh of the squash and place in a bowl. Puree the butternut squash with a hand mixer then add the eggs, parmigiano-reggiano, salt, pepper and nutmeg to the bowl. Mix the squash and spices together.

On a cutting board or counter place 6 wonton pasta squares. Make the egg wash with the 1 tablespoon water and egg and beat together to make an egg wash. Egg wash all 4 sides of the pasta with a pastry brush. Scoop 1 tablespoon of butternut squash filling in the middle of each pasta square. Fold the pasta square in half creating a triangle. To seal the pasta use a fork and seal all 4 sides of the pasta. Place the finished ravioli onto a cookie sheet lined with parchment paper and 1 teaspoon of cornstarch. The cornstarch will keep the raviolis from sticking to each other. Repeat the above steps until you have all the ravioli's finished. You can layer the raviolis in a 9 x 12 pan with a lid and freeze for future use.

Bring 6 quarts of water to a boil and add 1 teaspoon of salt. Cook butternut squash raviolis in the boiling water for 3 minutes. Remove raviolis from the water with a slotted spoon therefore draining off any excess water.

In a saute pan melt the butter on medium high and add the fresh sage leaves. Brown the butter and sage leaves. Add the fresh cooked raviolis and toss them with the sage butter for one minute. Divide the raviolis between 5 bowls. Serve hot.

Cooked Butternut Squash