Roasted Butternut Squash and Ricotta Ravioli

Fall is my favorite season. The weather is beautiful, the leaves are changing and the farmers markets are full of delicious squash varieties. Butternut squash works well in a lot of dishes, including this ravioli. The combination of squash, ricotta and lemon works perfectly with the brown butter, Parmesan and crispy sage. This meal is super filling so you don’t really need a side dish, but you could always add a simple green salad.

1. Preheat oven to 425. Place squash on a parchment paper lined baking sheet and drizzle with olive oil. Season with salt, garlic powder and black pepper and toss to coat. Roast for 25 minutes.

2. Place roasted squash, ricotta, Parmesan and lemon juice in a food processor and process until smooth.

3. Place 20 wonton wrappers on a work surface and scoop 1 heading tablespoon onto the center of each one (a cookie scoop works well here). Brush the edges with beaten egg and top each with another wonton wrapper. Tightly seal the edges.

4. Bring a large pot of salted water to a boil. Working in batches (I did 4-5 at a time), boil the ravioli until they float to the top of the water, about 1 minute. Use a slotted spoon to place the cooked ravioli onto serving plates.

5. While the remaining ravioli cook, place butter in a skillet over medium heat and melt until foamy and deeply golden brown, about 4 minutes (watch carefully). Just before the butter is ready, add sage leaves (they will crisp up fairly quickly).

6. Drizzle brown butter and sage over each plate of ravioli and garnish with lemon zest, grated Parmesan and toasted pine nuts. Season lightly with salt and freshly cracked pepper and serve.

Roasted Butternut Squash and Ricotta Ravioli

Serves 5 (4 ravioli each)

All you need:

3 cups cubed (peeled) butternut squash

2 teaspoons olive oil

½ teaspoon salt

½ teaspoon garlic powder

Freshly cracked black pepper, to taste

1 cup whole milk ricotta

¼ cup grated Parmesan cheese

Juice of 1 lemon

40 wonton wrappers

Beaten egg, for sealing

1 stick salted butter

10 fresh sage leaves

Zest of 1 lemon, grated Parmesan and toasted pine nuts, for garnish

All you do:

1. Preheat oven to 425. Place squash on a parchment paper lined baking sheet and drizzle with olive oil. Season with salt, garlic powder and black pepper and toss to coat. Roast for 25 minutes.
2. Place roasted squash, ricotta, Parmesan and lemon juice in a food processor and process until smooth.
3. Place 20 wonton wrappers on a work surface and scoop 1 heading tablespoon onto the center of each one (a cookie scoop works well here). Brush the edges with beaten egg and top each with another wonton wrapper. Tightly seal the edges.
4. Bring a large pot of salted water to a boil. Working in batches (I did 4-5 at a time), boil the ravioli until they float to the top of the water, about 1 minute. Use a slotted spoon to place the cooked ravioli onto serving plates.
5. While the remaining ravioli cook, place butter in a skillet over medium heat and melt until foamy and deeply golden brown, about 4 minutes (watch carefully). Just before the butter is ready, add sage leaves (they will crisp up fairly quickly).
6. Drizzle brown butter and sage over each plate of ravioli and garnish with lemon zest, grated Parmesan and toasted pine nuts. Season lightly with salt and freshly cracked pepper and serve.