Homemade ravioli’s seem like a hard thing to make. They are really simple when you use won ton wrappers as the dough! I discovered this little secret while enjoying Butternut Squash Ravioli’s at a gourmet restaurant several years ago.
Butternut Squash Ravioli
(1) Butternut Squash
(3) Tbls. Butter, divided
1/4 cup Yellow Onion, finely chopped
1/2 cup Parmesan Cheese
Dash of Nutmeg
(10) Fresh Sage Leaves
Won Ton Wrappers
Bake the butternut squash (See How to Bake a Butternut Squash for directions) and then remove the flesh from the skin. Puree squash in a blender until smooth. In a large skillet melt 1 tablespoon of butter. Add onions and saute until tender. Mix in the squash, Parmesan cheese and dash of nutmeg. Remove from heat.
Place one tablespoon of squash filling on a won ton wrapper. Brush the edge of the won ton with water and fold into a triangle shape. Press the edges down to seal. Repeat until all of the filling is used. (Note: This makes a large batch. I usually freeze a portion of the filling for use at a later date.)
Place the ravioli in a large pot of boiling water and cook until they float to the top- about 4 minutes. While the ravioli cook, melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Add the sage leaves and cook for 3 to 4 minutes.
When the ravioli are done, poor the sage butter over top of the ravioli. Remove the sage leaves before eating!
Have you had Butternut Squash Raviolis before? I suggest you give them a try- I think you will be pleasantly surprised!