Butternut Squash Ravioli With Sage Butter Recipes

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ROASTED BUTTERNUT SQUASH RAVIOLI WITH A SAGE BROWN BUTTER SAUCE



Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 appetizer servings

Number Of Ingredients 11

9 tablespoons butter
3 tablespoons minced shallots
1 cup roasted butternut squash puree
Salt
Freshly ground white pepper
3 tablespoons heavy cream
3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
Pinch nutmeg
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
12 fresh sage leaves
1 tablespoon finely chopped fresh parsley leaves

Steps:

  • In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
  • Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
  • Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
  • In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
  • Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE



Butternut Squash Ravioli with Sage-Brown Butter Sauce image

This is an easy recipe that will amaze your guests with its elegance and complex flavors. The secret is using won-ton wrappers instead of pasta. This raviolis can also be prepared ahead and frozen, which makes it even more versatile! Try experimenting with acorn, pumpkin or another winter squash.

Provided by Lorna

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h20m

Yield 8

Number Of Ingredients 12

1 large butternut squash - halved lengthwise, peeled and seeded
2 teaspoons butter
salt and ground black pepper to taste
½ teaspoon allspice
½ teaspoon ground nutmeg
2 teaspoons ground cinnamon
½ cup Parmesan cheese
50 wonton wrappers
1 teaspoon egg white, lightly beaten
¼ cup unsalted butter
¼ cup chopped fresh sage leaves
salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
  • Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
  • Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
  • Fill a deep pot with lightly salted water and bring to a boil.
  • To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
  • Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
  • To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 40.2 g, Cholesterol 26.8 mg, Fat 9.2 g, Fiber 3.2 g, Protein 7.9 g, SaturatedFat 5.4 g, Sodium 415.3 mg, Sugar 2 g

BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER AND SAGE



Butternut Squash Ravioli with Brown Butter and Sage image

Butternut Squash Ravioli with Brown Butter and Sage

Yield 2

Number Of Ingredients 5

Olivieri Artisan® Butternut Squash and Creamy Mascarpone Ravioli 250g
4 tbsp salted butter
6 fresh sage leaves
3 tsp pine nuts
¼ cup Parmesan

Steps:

  • Step 1
  • TOAST pine nuts in dry pan over medium heat, continually tossing until golden brown. Transfer to a cool dish. Step 2
  • SAUTÉ aromatic sage leaves in melted butter until butter browns, sage leaves turn crispy and kitchen smells amazing! Remove leaves, cool, crumble and set aside. Step 3
  • BOIL Olivieri Artisan® Butternut Squash and Creamy Mascarpone ravioli for 2 to 3 minutes. Drain and transfer to pan with browned butter. Step 4
  • ADD toasted pine nuts, turn heat to low and gently toss the ravioli, coating in browned butter. Step 5
  • SERVE sprinkled with Parmesan and garnished with crumbled sage. Flavor Tip While pine nuts are delicious, you can replace them with just about any nut. Walnuts, for instance, go wonderfully with sage!

BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER



Butternut Squash Ravioli With Sage Butter image

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.

Provided by cookiedog

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

1 (1 1/2 lb) butternut squash, halved and seeded
2 tablespoons extra virgin olive oil
salt & freshly ground black pepper
3 tablespoons butter
1 large leek, white part only, halved lenghtwise and cut into 1/4-inch pieces
1/2 cup grated parmesan cheese
1 tablespoon minced fresh flat-leaf parsley
wonton wrapper (square)
12 sage leaves

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 187.1, Fat 12.8, SaturatedFat 5.7, Cholesterol 22.6, Sodium 186.1, Carbohydrate 15.8, Fiber 2.6, Sugar 3.2, Protein 4.6

ROASTED BUTTERNUT SQUASH RAVIOLI WITH SAGE, HAZELNUT AND BROWN BUTTER SAUCE



Roasted Butternut Squash Ravioli with Sage, Hazelnut and Brown Butter Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

2 butternut squash, halved and seeded
Pinch cinnamon
Pinch nutmeg
1 tablespoon finely chopped orange zest
2 teaspoons chipotle puree
1/4 cup finely chopped parsley
1/4 cup finely grated Parmesan cheese
Salt and freshly ground pepper
4 sheets pasta dough, 12 to 14 inches long by 4 inches wide
2 eggs mixed with 2 tablespoons water
Chopped chives
2 sticks unsalted butter
1/4 cup coarsely ground hazelnuts
8 sage leaves, chiffonade
Salt and freshly ground pepper

Steps:

  • Preheat oven to 450 degrees F.
  • Place squash on a baking sheet and roast until soft 30 to 40 minutes. Scoop out flesh and run though a food mill. Place the puree into a medium saucepan and cook over low heat until almost dry. Add the remaining ingredients and season with salt and pepper to taste. Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines on the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well. Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain, plate and spoon butter sauce over and garnish with finely chopped chives.
  • Melt butter in a medium saute pan over medium heat and cook until the foam subsides and the butter begins to brown, 3 to 4 minutes. Remove from the heat, stir in the hazelnuts and sage and season with salt and pepper to taste.

EASY BUTTERNUT SQUASH RAVIOLI RECIPE BY TASTY



Easy Butternut Squash Ravioli Recipe by Tasty image

Here's what you need: butternut squash, onion, garlic, olive oil, salt, pepper, brown sugar, grated parmesan cheese, flour, eggs, olive oil, unsalted butter, roasted hazelnut, fresh sage, salt, lemon, grated parmesan cheese

Provided by Matthew Johnson

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

2 cups butternut squash, peeled and chopped
½ onion, chopped
3 cloves garlic, peeled
1 tablespoon olive oil
salt, to taste
pepper, to taste
1 tablespoon brown sugar
2 oz grated parmesan cheese
2 cups flour
4 eggs
1 tablespoon olive oil
5 tablespoons unsalted butter
¼ cup roasted hazelnut, chopped
10 leaves fresh sage
salt, to taste
1 lemon, juiced
1 oz grated parmesan cheese

Steps:

  • Preheat oven to 425˚F (220˚C).
  • Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
  • Bake until the squash is golden brown and tender, about 30 minutes.
  • While the squash is in the oven, make the dough.
  • When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
  • Rinse the bowl of the food processor.
  • To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
  • Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
  • Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
  • Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
  • Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
  • Separate each ravioli with a knife or cutting tool.
  • Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
  • In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
  • Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
  • Serve the pasta with brown butter sauce.
  • Enjoy!

Nutrition Facts : Calories 744 calories, Carbohydrate 77 grams, Fat 38 grams, Fiber 6 grams, Protein 25 grams, Sugar 7 grams

BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER SAUCE



Butternut Squash Ravioli With Sage Butter Sauce image

Taken directly from the autumn 2008 LCBO Food & Drink. It was soo easy and tasty we make it all the time now... YUMM!!! We made them with butternut squash and filled them up. We also had a hard time finding round wonton wrappers, so we bought square ones and cut them to make circles. They don't have to be perfect, they don't last long enough for anyone to notice.

Provided by Sessa

Categories     Vegetable

Time 1h7m

Yield 25 ravioli, 5 serving(s)

Number Of Ingredients 15

5 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 1/2 cups butternut squash
1/4 cup amaretto cookie crumbs
salt
2 egg yolks
1/2 cup parmesan cheese
1/2 cup fresh white breadcrumbs
50 wonton wrappers
1 egg white
1/2 cup butter
15 sage leaves, torn
2 tablespoons lemon juice
salt & freshly ground black pepper
1/2 cup parmesan cheese

Steps:

  • Filling: Melt butter in a pot with red pepper flakes. Add squash, cookies (put them through the food processor to make cookie crumbs) and salt and mix well. Purée mixture and let cool. Add egg yolks, 1/2 cup grated Parmesan and bread crumbs and stir to combine.
  • Ravioli: Lay wrappers on counter over parchment paper. Spoon 1 tbsp (15 mL) squash purée on to centre of wrapper. Brush edges with egg white and top with a second wrapper, sealing edges well, making sure to squeeze out any air bubbles. Repeat with remaining wrappers.
  • Bring a large pot of water to boil. Add ravioli and cook for 2 to 3 minutes or until ravioli floats to the top. Remove ravioli with a slotted spoon and lay separately on a cookie sheet to prevent them from sticking together.
  • To make sauce, melt 1/2 cup butter in a skillet over medium heat. Add sage leaves and cook butter for 2 minutes or until butter is a light brown colour. Add lemon juice and season with salt and pepper to taste. Toss pasta and sauce together, plate and garnish with sage leaves. Sprinkle with cheese just before serving.

Nutrition Facts : Calories 639.2, Fat 38.7, SaturatedFat 23.2, Cholesterol 179.7, Sodium 942, Carbohydrate 55.2, Fiber 2.4, Sugar 1.6, Protein 18.3

BUTTERNUT SQUASH RAVIOLI WITH FRIED SAGE LEAVES



Butternut Squash Ravioli with Fried Sage Leaves image

Ravioli filled with butternut squash are served with fried sage leaves, Parmesan, and browned butter.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Yield Makes about 26 ravioli

Number Of Ingredients 11

1 3/4 cup Roasted Squash Puree made with butternut squash
6 tablespoons unsalted butter
1/2 cup chopped shallots (about 3)
1 1/2 tablespoons chopped fresh sage, plus 24 whole sage leaves for garnish
Coarse salt and freshly ground pepper
Pinch of ground nutmeg
1/2 cup semolina, for dusting
Fresh Pasta Dough
All-purpose flour, for dusting
1/4 cup olive oil
1/4 cup freshly grated Parmesan cheese, for garnish

Steps:

  • In a small saucepan, cook the squash purée over medium heat, stirring frequently, until it stops releasing moisture and is reduced to 1 1/4 cups, 10 to 12 minutes. Transfer to a small bowl to cool.
  • In a small saucepan, melt 2 tablespoons butter over medium heat. Add shallots; cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Add chopped sage; cook, stirring, 1 minute more. Remove from heat; combine with squash. Season with salt and pepper; stir in nutmeg. Let cool completely.
  • Generously dust two baking sheets with semolina; set aside. Divide pasta dough into 4 pieces; cover unused pieces with plastic wrap to keep them from drying out. Dust a piece of dough lightly with flour. Using a pasta maker, roll dough through the widest opening. Fold dough into thirds, and pass through machine again, layered side first. Repeat process three or four more times, until dough is smooth. Continue running the dough through the remaining settings, using additional flour sparingly, until pasta sheet is very thin. Dough should be at least 5 inches wide.
  • Place dough on a lightly floured surface; halve crosswise. Cover half with plastic wrap. On the other half, place scant tablespoons of squash filling 1 inch apart in 2 rows. Using a pastry brush dipped in water, lightly moisten pasta around each mound of filling. Top with the remaining half sheet of pasta; press around mounds to eliminate air inside and to seal. Cut pasta into 2 1/2-inch squares. Brush away excess flour. Place ravioli on prepared baking sheets. Repeat with remaining dough and filling.
  • For fried sage leaves: In a small saucepan, heat oil over medium-high heat. Drop a few sage leaves at a time into the hot oil, and fry until oil around leaves stops bubbling but before leaves brown, about 5 seconds. Using a slotted spoon, transfer to a paper-towel lined plate; set aside.
  • Bring a large stockpot of water to a boil. Add salt and ravioli. Gently stir once, and cook at a gentle boil until the ravioli have floated to the top and are just tender, 3 to 5 minutes. Using a slotted spoon, divide evenly among four plates.
  • In a small saucepan, melt the remaining 4 tablespoons butter over medium heat, and cook until lightly browned and aroma is nutty, 6 to 8 minutes. Drizzle over ravioli, and garnish with cheese and fried sage leaves. Serve immediately.

BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAUCE



Butternut Squash Ravioli with Brown Butter Sauce image

Rich, deeply flavorful butternut squash ravioli that is perfect for the hard to cook for vegetarian.

Provided by Brian Genest

Time 1h45m

Yield 6

Number Of Ingredients 19

1 butternut squash, peeled and cubed
1 tablespoon olive oil
2 cloves garlic
4 tablespoons ricotta cheese
2 tablespoons grated Parmesan cheese
1 ½ tablespoons brown sugar
1 teaspoon salt
1 cup semolina flour
1 cup all-purpose flour
1 teaspoon salt
3 large eggs
2 tablespoons olive oil
½ cup canola oil
10 leaf (blank)s fresh sage leaves, or as needed
10 tablespoons butter
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh thyme
1 pinch salt
¼ cup shredded Parmesan cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Rub squash down with 1 tablespoon olive oil and place on a baking sheet. Cut the tops off of each clove of garlic, rub with oil, and wrap in foil. Place on the baking sheet.
  • Roast in the preheated oven until squash and garlic cloves are soft and browned, about 30 minutes.
  • Remove squash and garlic from the oven. Remove the garlic skin and transfer to the bowl of a food processor. Add squash along with ricotta, grated Parmesan, brown sugar, and salt for filling. Blend into a thick paste. Transfer to a bowl, cover, and set in the refrigerator until cool.
  • While squash is roasting, whisk semolina, all-purpose flour, and salt for pasta together in a bowl. Dump onto a counter and push flour into a mound. Dig a well in the center. Crack eggs into the well and add 2 tablespoons olive oil. Start folding flour and egg onto each other; continue kneading and folding until it comes together as a dough. Add more flour or oil if it is too wet or dry, respectively. The final product should look smooth, and the dough should bounce back if you press your thumb into it. Cover with plastic wrap and let rest for 30 minutes.
  • If you have a pasta maker, pass the pasta through to make a pasta sheet about the thickness of a dime. If not, get to work with a roller on a lightly floured surface. Make several sheets.
  • On one sheet, dollop about 2 tablespoons of squash filling 2 inches apart. Place another sheet over top and press the dough down around each lump of filling. Try to keep it tight, as you don't want a lot of air in the interior. But don't go too close, or you'll have filling trapped between pasta layers and ruin the seal. Use a ravioli stamp to stamp out and seal each ravioli. Set aside.
  • In another pan, heat a thin layer of canola oil over medium heat. Working in batches, fry sage leaves until dark green and crispy. Remove to paper towel-lined plate to strain grease. Set aside.
  • Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Reduce heat to medium-low. Stir in tarragon, thyme, and salt.
  • While sauce is being prepared, bring a pot of lightly salted water to a rolling boil. Add raviolis and boil until they float, about 5 minutes. Drain and plate.
  • Ladle butter sauce over pasta and garnish with fried sage. Sprinkle with shredded Parmesan cheese and serve immediately.

Nutrition Facts : Calories 758.5 calories, Carbohydrate 66.9 g, Cholesterol 150.9 mg, Fat 50.1 g, Fiber 5.9 g, Protein 14.6 g, SaturatedFat 16.7 g, Sodium 1077.5 mg, Sugar 8.7 g

SAGE-PECAN BUTTERNUT SQUASH RAVIOLI



Sage-Pecan Butternut Squash Ravioli image

I am addicted to this ravioli recipe. The sauce is incredible with any pasta, but ravioli makes it a convenient dinner-in-one. -Barbie Miller, Oakdale, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 package (18 ounces) frozen butternut squash ravioli or 2 packages (9 ounces each) refrigerated cheese ravioli
3/4 cup chopped pecans or walnuts
3 tablespoons butter
1/4 cup packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Dash cayenne pepper
1/4 cup heavy whipping cream
2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
Shaved or shredded Parmesan cheese

Steps:

  • Cook ravioli according to package directions., Meanwhile, in a large dry skillet, toast pecans over medium-low heat 1-2 minutes or until lightly browned, stirring occasionally. Stir in butter until melted. Stir in brown sugar, salt, nutmeg and cayenne. Remove from heat; stir in cream and sage., Drain ravioli; add to skillet and toss to coat. Top with cheese.

Nutrition Facts :

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From theorganickitchen.org
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BUTTERNUT SQUASH RAVIOLI WITH CRISPY SAGE - URBAN BLISS LIFE
2021-10-28 How to Make Butternut Squash Ravioli with Sage Butter. Boil water in a large pot and cook pasta according to package directions. In a large skillet, melt the butter. Allow the butter to brown slightly, about 3 minutes. Then add the sage leaves and sauté just until crisp, about 2 to 3 minutes. Remove and transfer the crispy sage leaves to a ...
From urbanblisslife.com
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BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER SAUCE RECIPE
Stir 1 3/4 cups squash pulp, 1/2 cup cheese, butter, and salt into softened gingersnaps. Working with 6 won ton wrappers at a time (keeping remaining wrappers covered), spoon about 1 tablespoon squash filling into center of each wrapper.
From myrecipes.com
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BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER — FLAWELESS
2021-09-30 Simmer over medium heat until butter turns from yellow to deep golden yellow, about 10 minutes. Be sure to keep a close eye on the butter and whisk it regularly. Brown butter turns to burnt butter in seconds! Add sage and stir and cook for 30 seconds. Add craisins and stir and cook until plump, about 30 seconds.
From flaweless.com
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VEGAN RAVIOLI RECIPE | BUTTERNUT SQUASH + SAGE BUTTER SAUCE
2020-09-01 While the ravioli dough chills, prep the filling. Preheat the oven to 350 °F. Cube 3 C butternut squash and add to a large bowl along with 1 C diced onion, 3 cloves minced garlic, ½ tsp dry ground sage, ½ tsp salt, ¼ tsp black pepper and 1 tbsp olive oil.
From lettucevegout.com
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VEGAN BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER AND MUSHROOMS
2021-02-15 In a large saute pan, melt vegan butter over medium-low heat. Add the fresh sage leaves and baby bella mushrooms, then increase the heat to medium. Cook for about 10 minutes, stirring regularly, until the mushrooms have turned a golden brown color. Reduce the heat to medium-low and add the lemon juice and vegetable broth.
From stephsunshine.com
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SQUASH RAVIOLI WITH SAGE AND WALNUT BUTTER | CANADIAN LIVING
2005-07-14 Method. Preheat oven to 425°F (220°C). Place squash, cut side down, in roasting pan; roast in oven until tender, about 45 minutes. Remove peel and place flesh in bowl; mash to make 1-1/2 cups (375 mL). Let cool. Mix in ricotta, Parmesan, 1/2 teaspoon (2 mL) of the salt, white pepper and nutmeg. Set aside.
From canadianliving.com
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SAGE BUTTER CHICKEN & BUTTERNUT SQUASH RAVIOLI - MADE BY MARRIAH
2017-12-17 Chicken: Set oven to 375°F. Trim any excess fat off of chicken breast. Pound each breast on each side with meat tenderizer. In a small mixing bowl, mix together garlic powder, onion powder, kosher salt and black pepper. Coat each chicken breast, front & back, with 1/2 teaspoon of olive oil (1 teaspoon in total).
From madebymarriah.com
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CHEESE RAVIOLI WITH BUTTERNUT SQUASH AND SAGE BROWNED BUTTER
2011-10-20 Cheese Ravioli with Butternut Squash and Sage Browned Butter. 1 package cheese ravioli - you can use fresh or frozen - I used frozen but will try fresh next time! 2 cups butternut squash, peeled and diced into cubes 8 sage leaves, sliced into ribbons 3 tablespoons butter ½ teaspoon salt ¼ teaspoon pepper dash or two of cayenne pepper. Prep ...
From grumpyshoneybunch.com
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BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER - FOOD TO YOU
2021-11-04 Preheat the oven to 400F. Place butternut, 4 sage leaves and garlic on a sheet pan and toss with 1 tablespoon oil. Season with 1/4 teaspoon salt and pepper, to taste.
From foodtoyou.net
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BROWN BUTTER RAVIOLI WITH BUTTERNUT SQUASH - TWO PEAS & THEIR POD
2021-04-06 Instructions. Preheat the oven to 400 degrees F. Place the cubed butternut squash on a large baking sheet and drizzle with olive oil. Season with salt and pepper, to taste. Roast for 25 to 30 minutes or until soft and tender, but not mushy. Remove from oven and set aside.
From twopeasandtheirpod.com
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SQUASH RAVIOLI WITH SAGE BUTTER SAUCE - LCBO
3. Heat olive oil in a skillet over medium-high heat. Add sage leaves for garnish and fry for 1 to 2 minutes or until crisped but not browned. Drain on paper towels and reserve for garnish. 4. Bring a large pot of water to boil. Add ravioli and cook for 2 to 3 minutes or until ravioli floats to the top.
From lcbo.com
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BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER SAUCE - PAT COOKS
2020-09-10 Toast your walnuts by adding them to a skillet over medium heat. Let cook for 2-3 minutes, stirring occasionally. Remove from heat and set aside. Add butter to the skillet over medium heat. Add nutmeg and salt. Once melted add your sage leaves and stir in the butter. Let cook for about 3 minutes. Remove leaves and chop into smaller pieces.
From patcooks.com
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BUTTERNUT SQUASH RISOTTO WITH PARMESAN : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
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ROAST BUTTERNUT SQUASH RAVIOLIONI WITH A SAGE BUTTER SAUCE
UK Deliveries. We offer free next-day and select day delivery on all orders over £25 from our weekly menu. Next-day or select day delivery (including weekends) on orders under £25 is £3.50.
From pastaevangelists.com
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SAGE ROASTED BUTTERNUT SQUASH RAVIOLI - GROW WITH DOCTOR JO
Cooking the Ravioli: Drop the butternut squash ravioli in 4 quarts of boiling water. The ravioli will sink and then float back up to the top of the boiling water. Cook fresh ravioli for 5 to 6 minutes. Frozen ravioli for 7-minutes. Serve with your favorite topping. Delicious with my Sage Browned Butter sauce. Add some sun-dried tomatoes and ...
From growwithdoctorjo.com
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BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER AND CHESTNUTS
Add garlic and sage. Cook for a minute or two, until the butter foams up. Remove from heat and when foaming bubbles go down, add the lemon juice. This will stop the butter from browning any further. This can be done ahead of time; Add Ravioli to boiling water and cook for 4 minutes. Carefully remove ravioli with a slotted spoon and place in 12 ...
From osolemio.ca
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BUTTERNUT SQUASH & PINE NUT RAVIOLI WITH SAGE-BUTTER SAUCE
2019-04-04 3 tbsp. lemon juice. Directions: For the Filling: Preheat over to 400 degrees. Slice butternut squash in half, discard seeds, cut in half again, and roast in the oven until fork tender. Meanwhile, heat the oil in a small saucepan over medium heat. Add the pine nuts and cook, stirring, for 4-5 minutes or until lightly toasted.
From fromclosingtotable.com
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Top Asked Questions

How do you cook Olivieri butternut squash ravioli?
BOIL Olivieri Artisan® Butternut Squash and Creamy Mascarpone ravioli for 2 to 3 minutes. Drain and transfer to pan with browned butter. ADD toasted pine nuts, turn heat to low and gently toss the ravioli, coating in browned butter.
What to eat with butternut squash ravioli?
Ravioli filled with butternut squash are served with fried sage leaves, Parmesan, and browned butter. Ravioli filled with butternut squash are served with fried sage leaves, Parmesan, and browned butter.
How to cook butternut squash?
Preheat the oven to 400F. Place butternut, 4 sage leaves and garlic on a sheet pan and toss with 1 tablespoon oil. Season with 1/4 teaspoon salt and pepper, to taste. Roast until tender, about 35 minutes. Transfer to a bowl and mash with a fork until very smooth (a blender would work too).
How do you cook fresh ravioli with Sage?
Heat a large pan of salted water until gently simmering. Cook the ravioli for 3 minutes, or until the pasta is just cooked, then scoop out with a slotted spoon. Fry the butter in a frying pan until dark brown and smelling nutty. Add the sage for 2 minutes until crisp. Spoon the ravioli onto plates and pour over the butter and sage.

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