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    You are in: Home / Recipes / Butternut Squash Ravioli With Sage Butter Recipe
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    Butternut Squash Ravioli With Sage Butter

    Butternut Squash Ravioli With Sage Butter. Photo by Mikekey

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    cookiedog's Note:

    This ravioli is made with wonton wrappers instead of pasta. These make an impressive presentation. Recipe from San Francisco Flavors from the Junior League of SF.

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    1. 1
      Preheat the oven to 400°F Brush the olive oil over the cut sides of the squash. Sprinkle with salt and pepper and place, cut-side down, in a glass baking dish. Bake for about 45 minutes, or until soft. Let cool. Scoop the squash out of the skin and puree in a blender or food processor until smooth.
    2. 2
      In a large skillet, melt 1 tablespoon of the butter over medium-high heat and saute the leek until browned, about 7 minutes. Add the squash, cheese, and parsley and stir until just heated through.Season with salt and pepper to taste.
    3. 3
      Place 1 tablespoon filling on a wonton wrapper. Brush the edges of the wrapper with water, fold, and seal shut around the filling. Repeat until all the filling is used.
    4. 4
      In a large pot of salted slowly boiling water, cook the ravioli until they float to the top, about 4 minutes. Using a slotted spoon, transfer to serving bowls.
    5. 5
      While the ravioli are cooking, melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Brown the sage leaves in the butter for 3 to 4 minutes. Pour over the ravioli and serve at once.

    Ratings & Reviews:

    • on September 18, 2011


      I made this for an appetizer party that we had the other night. After a little coaxing from me the first person tried one and raved and told everyone who came to try them. None left! It was a little labor intensive as I had to make them as people arrived, but well worth the effort. DELISH

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    • on November 07, 2010


      This turned out just fabulous for a company dinner! To make it main dish worthy, I added small pieces of havarti cheese and a single spinach leaf as I wrapped each ravioli. To the filling I added 2 cloves minced garlic. I recommend making the filling ahead of time to allow the flavors to marry. I plated them on point with a generous ladle of creamy nutmeg sauce from this recipe: and drizzled chopped pecans over the top... to rave reviews!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 28, 2009


      This was a great hit! Even my mom asked for the recipe..I was wondering how this turned out frozen? Should I freeze it after or before boiling? I have plenty of the filling left over and would like to save some for later!! Yummy!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)


    Nutritional Facts for Butternut Squash Ravioli With Sage Butter

    Serving Size: 1 (157 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 187.0
    Calories from Fat 115
    Total Fat 12.8 g
    Saturated Fat 5.7 g
    Cholesterol 22.6 mg
    Sodium 186.0 mg
    Total Carbohydrate 15.7 g
    Dietary Fiber 2.5 g
    Sugars 3.1 g
    Protein 4.6 g

    The following items or measurements are not included:

    sage leaves

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