BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE
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
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
CHESTNUT RAVIOLI WITH SAGE BROWNED BUTTER
Categories Herb Nut Pasta Appetizer Fall Sage Chestnut Gourmet Sugar Conscious Kidney Friendly Peanut Free Soy Free
Yield Makes 8 (first course) servings
Number Of Ingredients 14
Steps:
- Coarsely chop chestnuts.
- Cook pancetta in 3 tablespoons butter in a large heavy saucepan over moderate heat, stirring, until crisp on edges, about 5 minutes. Add onion and garlic and cook, stirring, until onion is softened. Add chestnuts and water and simmer, stirring, until liquid is reduced by half. Discard garlic.
- Transfer mixture to a bowl and mash to a coarse paste with a fork. Peel half of apple and cut enough of peeled half into 1/4-inch dice to measure 3 tablespoons. Reserve remaining (unpeeled) apple. Stir diced peeled apple into chestnut mixture with parmesan, parsley, and salt and pepper to taste.
- Put 1 won ton wrapper on a work surface, keeping remaining wrappers in plastic wrap, and mound 1 scant tablespoon of filling in center. Lightly brush edges of wrapper with water and top with a second wrapper, pressing down around filling to force out air. Trim excess dough with cutter and seal edges well, pressing them together with your fingertips. Transfer ravioli to a dry kitchen towel, then make more in same manner.
- Cut enough of unpeeled apple into 1/4-inch dice to measure 3 tablespoons and toss with lemon juice.
- Heat remaining 4 tablespoons butter in a large heavy skillet over moderate heat until foam subsides and butter begins to turn brown. Stir in sage and cook, stirring, until sage is crisp and butter is golden brown. Season with salt and pepper.
- Add ravioli to a 6-quart pot of salted boiling water, then cook at a slow boil, stirring gently occasionally, until tender, 3 to 5 minutes. Carefully transfer ravioli with a slotted spoon to a colander to drain. Slide ravioli into sage butter and cook over moderate heat, stirring gently, 1 minute.
- Sprinkle ravioli with unpeeled apple and season with pepper.
RAVIOLI WITH MUSHROOMS AND SAGE IN BROWNED BUTTER
Make and share this Ravioli With Mushrooms and Sage in Browned Butter recipe from Food.com.
Provided by under12parsecs
Categories One Dish Meal
Time 8m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cook ravioli according to package directions, leaving them al dente.
- Melt butter over medium heat. If using dried sage, add it now. Add mushrooms and saute until mushrooms are cooked down and butter is brown, but not burned. If the mushrooms have soaked up all the butter, add in another 1-2 tablespoons of butter and cook until browned.
- Drain ravioli and reserve a bit of the starchy cooking water.
- Toss in cooked ravioli and fresh sage. Add 1 T- 1/4 c cooking water. Turn pasta, mushrooms and sauce onto serving plates and top each with a couple of grinds of black pepper and a pinch of sel gris.
BUTTERNUT SQUASH 3 WAYS: MUSHROOM RAVIOLI WITH BROWN BUTTER, SAGE AND BUTTERNUT SQUASH
A single roasted butternut squash can provide days of meals. Toss a third with store-bought ravioli, sage and hazelnuts for an impressive restaurant-worthy meal. Save the rest for Autumn Butternut Squash Salad and Curried Coconut Butternut Squash Soup.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Trim the top and bottom of the squash. Cut in half lengthwise, scoop out the seeds with a large spoon and place the halves, cut-side down, on the prepared baking sheet. Rub all sides with the olive oil. Bake until fork-tender, about 50 minutes. Let cool.
- Use a small spoon to scoop 1/2- to 1-inch pieces of flesh (leaving skin behind) from the neck portion of one of the squash halves. You should have about 2 cups. Place in a bowl and set aside. Reserve the remaining squash for another use.
- Place the butter in a large skillet and melt over medium-low heat. Add the sage, hazelnuts, 1/2 teaspoon salt and a few grinds black pepper. Cook until the butter stops bubbling, and the butter solids begin to brown on the bottom of the pan, about 5 minutes. Keep an eye on it as it can go from nutty brown to burnt very quickly. Once the butter is a nice, nutty brown color, turn off the heat. Using a slotted spoon, remove the sage and place on a paper towel to drain. Add the squash to the pan and toss to coat, seasoning with salt if needed.
- Meanwhile, bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions. Remove with a slotted spoon, add to the squash and browned butter and toss to coat.
- Divide between two shallow bowls, then top each with some of the crisped sage and a sprinkling of cheese.
SAGE & BROWNED BUTTER RAVIOLI
After enjoying a similar dish in Italy, we came home and planted sage in our garden to be sure we could recreate the brown butter sage sauce. This quick and easy dinner always brings back fond memories of our trip. -Rhonda Hamilton, Portsmouth, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat., Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.
Nutrition Facts : Calories 621 calories, Fat 34g fat (21g saturated fat), Cholesterol 120mg cholesterol, Sodium 1103mg sodium, Carbohydrate 58g carbohydrate (2g sugars, Fiber 3g fiber), Protein 23g protein.
WILD MUSHROOM RAVIOLI IN SAGE AND BROWN BUTTER SAUCE
This recipe came from the January 2010 Vegetarian Times Magazine. I made this vegan, but I am posting the original recipe that isn't vegan. It was absolutely delicious and my DH asked for more. I wish I'd doubled the recipe, I will next time!! I bought the small won tons and they eliminated the need do any cutting thus saving me that step. Also when assembling the squares wet the non-floured side of the won ton. It sticks together better. I also sprayed the baking sheet with a little olive oil before placing the won tons on it to ensure it doesn't stick.
Provided by Chef Joey Z.
Categories < 60 Mins
Time 50m
Yield 20 Raviolis, 5 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium heat.
- Add the shallot and saute for 2 minutes. Add the mushrooms and cook for 7-10 minutes or until soft. Add the wine and thyme, and cook for 2 more minutes. Season with salt and pepper if you like. Cool.
- Cut 1 won ton wrapper in half to form two rectangles. Brush the edges of the won ton half with water, and place 1 teaspoons of the mushroom mixture on one side. Fold the wrapper in half to make a square ravioli.
- Press the edges to seal. Place on an unlined baking sheet. Repeat with the other won tons until you use up all the filling.
- Melt your butter in a large skillet over low heat. Add the sage leaves and cook for 8-10 minutes, or until the fatty solids in the butter sink to the bottom of the pan and turn nutty brown.
- Meanwhile, cook the ravioli in a large pot of boiling salted water for 2 minutes or until they float to the top. I found leaving them for 2 minutes was a bit long. As long as the won ton came to the top it was done.
- Transfer the cooked ravioli to the skillet with the brown butter with a slotted spoon. Toss with the butter. Season with salt and pepper if you wish and sprinkle with the cheese.
- Serve warm.
- Bon Appetit!
Nutrition Facts : Calories 299.7, Fat 22.2, SaturatedFat 12.5, Cholesterol 53.5, Sodium 217.8, Carbohydrate 19.9, Fiber 0.8, Sugar 0.5, Protein 4.9
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- Mix all the ingredients and process in a food processor for 45 seconds, until it's barely tacky to the touch. Use the chopping knife blade of your food processor. Add more flour or olive oil/water if you need to.
- On a dry surface - knead the dough until smooth (2 min), make a cylinder, cut into 6 pieces and wrap in foil and rest in the refrigerator for at least 4 hours. This makes the gluten relax and that in return makes it easier to roll out.
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