These almost-handmade ravioli are filled with maple-kissed butternut squash and topped with crispy sage leaves. Thanks to wonton wrappers, they’re remarkably easy to make (and they even freeze well for a quick-fix supper).
Ingredients
Component Checklist
2 cups 1-inch cubes butternut squash
2 big cloves garlic, skin on, gently crushed
2 tablespoons vegetable oil
Kosher salt
1 big egg, separated
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons great dry breadcrumbs
1 tablespoon pure maple syrup
Newly ground black pepper
Freshly grated nutmeg
18 refrigerated wonton wrappers (thawed, if frozen).
4 tablespoons unsalted butter.
12 to 16 little fresh sage leaves, patted dry.
4 teaspoons dry sherry.
Regional Offers.
00000 Change.
Oops! We can not discover any active ingredients on sale near you. Do we have the right postal code?
ADVERTISEMENT.
DirectionsInstructions Checklist.
Action 1.
Include squash and garlic cloves. Roast squash 10 minutes; uncover pan. Roast 10 minutes; turn squash.
Action 2.
In a small food processor, combine squash and 1 tablespoon water. Process until smooth, amounting to 1 tablespoon water if needed. (You must get about 1 cup puree.) Include egg yolk (reserve white), Parmigiano-Reggiano, breadcrumbs, maple syrup, 1/2 teaspoon salt, a grind of pepper and a light grating of nutmeg. Process until integrated. Transfer filling to a little bowl.
Step 3.
In a medium bowl, gently beat reserved egg white. Bring a large pot of salted water to a boil. Place a sheet of parchment paper on a work surface.
Step 4.
Spoon a little tablespoon filling near one corner of each wrapper. Fold unfilled side of wrapper over filled side, pressing gently all around filling and along edges of wrapper to seal. Repeat with remaining wrappers and filling.
Step 5.
Add 6 ravioli at a time to simmering water, using a slotted spoon to keep them different. Utilize a slotted spoon to move cooked ravioli to an oiled baking sheet; cover and keep warm.
Action 6.
While ravioli are cooking, in a little frying pan, melt butter over medium. Add sage leaves; cook, stirring, up until crisp, 1 to 2 minutes. Use a slotted spoon to transfer sage leaves to paper towels.
Action 7.
Divide ravioli among plates. Drizzle with butter mix and top with crisped sage.
Tips.
Freeze ravioli 1 hour or up until firm. To prepare, include frozen ravioli to simmering water and cook until ravioli drift, about 8 minutes.
Nutrition Facts (per serving): 249 cal, 15 g fat, 56 mg chol, 24 g carb, 323 mg sodium, 2 g fiber, 3 g sugar, 5 g pro.
