Squash Ravioli With Brown Butter Sauce


This is a combination of two recipes. The original sauce was good but I feel that the new one adds colour and texture.  This recipe serves 6


  • 1 small hubbard squash
  • vegetable oil Vegetable oil, canola
  • 1/3 cup freshly grated Parmesan cheese Cheese, parmesan, grated
  • 1 tbsp rosemary leaves, finely chopped Rosemary, fresh
  • 2 shallots, minced Shallots, raw
  • 1 cloves garlic minced Garlic, raw
  • Kosher salt and freshly ground pepper to taste
  • pinch ground nutmeg
  • 1 large egg white Egg, white, raw, fresh
  • 1 dble pkg wonton wrappers
  • Sauce Sauce, Worcestershire
  • 3/4 cup butter Butter, without salt
  • 2 tbsp torn fresh sage leaves
  • 1/2 cup toasted walnuts, chopped Nuts, walnuts, english
  • 1/2 cup dried cranberries or dried cherries or a mixture of both
  • 1/4 tsp kosher salt or to taste Salt, kosher
  • 1/4 tsp freshly ground pepper or to taste Spices, pepper, black
  • 1/3 cup grated parmesan cheese Cheese, parmesan, grated


Step 1

Preheat oven to 400F. Cut squash in half, remove the seeds and then cut into wedges, leaving the skin on . Place the wedges in a lightly oiled roasting pan. Roast the squash for to 1 1/4 hours, or until the squash is soft. Remove from the oven and leave the squash to cool. Discard the skin. Pass the squash through a food mill or puree in a food processor( You need 1 cup of puree). Add cheese,rosemary, shallots and garlic to the squash puree and season to taste with salt, pepper and nutmeg. Whisk the egg whites with 1 tsp water. Place 1 wonton wrapper on the counter and top with 2 tsp. of the squash mixture. Brush the edges of the wonton wrappers with egg whites then top with a second wrapper. Press to seal well with fork or fluted pastry wheel. Repeat with remaining wrappers. Place the ravioli in a single layer on towel- lined baking sheets and cover with another towel. Bring a large pot of salted water to a boil and drop in the ravioli. Cook until they float to the top and become slightly transparent, about 3 minutes. Drain well, keeping 1/2 cup of the pasta cooking water. While the ravioli are cooking, melt the butter in a large frying pan over medium - low heat. Add sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat of and season with salt and pepper. Stir to combine. Add drained ravioli to frying pan and toss to coat, adding enough of pasta water to create a sauce. Serve on warmed plates Sprinkle with parmesan cheese


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