Butternut Squash and Brown Butter Ravioli

A delicious recipe for homemade ravioli with a brown butter sauce that tastes like nuts and is filled with creamy butternut squash.

Ingredients:

• 1 butternut squash, halved and seeded
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 package wonton wrappers
• 1/2 cup 1 stick unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1/4 cup grated Parmesan cheese, plus more for serving
• 1/4 cup chopped walnuts, toasted

Instructions:

Preheat oven to 400F 200C

Brush the cut sides of the butternut squash with olive oil and season with salt and pepper

Place the squash halves cut side down on a baking sheet lined with parchment paper

Roast for about 40-50 minutes, or until the squash is tender

Once cooled, scoop out the flesh of the squash and mash it in a bowl

Season with salt and pepper to taste

Place a spoonful of the mashed squash onto a wonton wrapper

Wet the edges of the wrapper with water and fold it over to form a triangle, pressing the edges to seal

Repeat with the remaining squash and wrappers

Bring a large pot of salted water to a boil

Cook the ravioli in batches for about 2-3 minutes, or until they float to the surface

Meanwhile, in a skillet, melt the butter over medium heat until it starts to brown, about 5-7 minutes

Add the minced garlic and chopped sage to the browned butter, and cook for another 1-2 minutes

Remove the cooked ravioli from the water using a slotted spoon and transfer them to the skillet with the brown butter sauce

Toss gently to coat the ravioli in the sauce

Serve the ravioli topped with grated Parmesan cheese and toasted walnuts

Enjoy