Best 6 Roasted Butternut Squash Ravioli With Sage Hazelnut And Brown Butter Sauce Recipes

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Roasted butternut squash ravioli with sage hazelnut and brown butter sauce is a delectable dish that combines the sweet and nutty flavors of butternut squash, the earthy aroma of sage, the rich taste of hazelnuts, and the savory goodness of browned butter. This dish is sure to impress your dinner guests with its vibrant colors, tantalizing aromas, and burst of flavors. It's a perfect meal for a special occasion or a cozy dinner at home. Let's explore the best recipe to create this mouthwatering dish, focusing on selecting the freshest ingredients, preparing the ravioli, and crafting the delectable sauce.

Check out the recipes below so you can choose the best recipe for yourself!

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 SAGE BROWN BUTTER SAUCE



Butternut Squash Ravioli With Sage Brown Butter Sauce image

A delicious dish that your family and friends will think you spent all day making. This recipe is a compliation of several different recipes with my own twist. I've tried to eliminate some fat and added some personal favorites like amaretti cookies and pancetta.

Provided by waterbaby09

Categories     Vegetable

Time 1h20m

Yield 32 raviolis, 6 serving(s)

Number Of Ingredients 13

5 slices pancetta
5 1/2 tablespoons butter
3 tablespoons shallots (minced)
1 cup butternut squash (mashed, approx 1 1/2 lb butternut squash)
1 pinch salt
1 pinch pepper
1/2 cup chicken broth
5 tablespoons parmesan cheese (grated)
1 pinch nutmeg
1 lb pasta dough or 32 wonton wrappers
12 fresh sage leaves
1 tablespoon fresh parsley leaves (finely chopped)
amaretti cookie

Steps:

  • Directions:.
  • In a sauté pan, over medium heat cook 5 slices of pancetta until crispy. Remove the pancetta from the pan and set aside.
  • In the same pan, melt ½ tablespoon of butter. Add the shallots and sauté for 1 minute. Add the mashed butternut squash and cook until the mixture is slightly dry, about 2 minutes. Stir in ¼ cup chicken broth and continue to cook about 3 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely (before putting the filling into the ravioli).
  • Make pasta, roll and cut into 3-inch rectangles. Place a teaspoon of the filling in the center of each pasta/wonton rectangle. Fold in half and seal completely.
  • Start boiling a pot of salted water.
  • In a sauté pan, melt the remaining 5 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Add ¼ cup of chicken broth and cook another 10 minutes. Remove from the heat.
  • Add the pasta to the pot of boiling salted water. Cook until al dente. This will take about 5 minutes or until the pasta floats. Tip: Even if they are floating, taste test the pasta portion of the ravioli before you drain the pot.
  • Crumble the pancetta.
  • Remove the pasta from the water and drain well.
  • Single Servings: Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle each plate with remaining cheese and parsley.
  • Family Style: Put half of the raviolis in a big serving platter, pour half of the butter sauce (6 pieces of sage) and half of the pancetta over the ravioli; than repeat with remaining half of ingredients. Sprinkle remaining cheese and garnish with parsley.
  • Give each person an amaretti cookie to crumble on their pasta (and an extra to snack on).
  • Note:
  • I'm still working on 'perfecting' this recipe.
  • You can roast the squash or microwave it. If you microwave it use the 'fresh vegetable' setting. It takes me about 10 min, but every microwave is different. You can peel the squash or cook it in it's skin, it's doesn't make a difference. You may want to put it in for a couple minutes before you slice it in half.
  • To speed up cooling the mixture spread it out on a plate and put it in the refrigerator.
  • If using a Kitchen Aid pasta roller, roll out to Level 4. The 5th setting is a little thin.
  • While you're stuffing/folding the ravioli start the water boiling and the butter sauce. Every so often swirl around the butter to prevent it from burning.
  • Add some oil to the boiling water to prevent the ravioli from sticking.
  • The wontons will boil quicker than the pasta.
  • If you cook the ravioli a day or two later: Make sure you dust them with flour right after you finish your folding. The next day, don't let the ravioli sit on the counter while boiling the water, they'll get mushy; keep them in the fridge until the last moment.
  • If you have left over pasta from cutting your ravioli and extra squash filling....boil the pasta, drain it and mix in the squash. It makes a great snack/lunch.

Nutrition Facts : Calories 129, Fat 11.9, SaturatedFat 7.5, Cholesterol 31.6, Sodium 246.6, Carbohydrate 3.9, Fiber 0.5, Sugar 0.6, Protein 2.5

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

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 HAZELNUT SAUCE



Butternut Squash Ravioli With Hazelnut Sauce image

Another recipe in search of duplicating the deliciuos ravioli from Rising Moon. This recipe came from "Where the world's recipes are" website. Haven't made it yet, but plan to soon.

Provided by DogAndCatDoc

Categories     Fruit

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

1 -2 lb winter squash, such as butternut or Hubbard
3/4 cup fresh breadcrumb
2 tablespoons parmesan cheese, grated
1/4 cup parmesan cheese, grated
2 teaspoons honey
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh sage, chopped
1 teaspoon orange zest
salt & freshly ground black pepper
1 teaspoon extra virgin olive oil
1 teaspoon walnut oil or 1 teaspoon hazelnut oil
1/3 cup hazelnuts or 1/3 cup walnuts, chopped
6 tablespoons unsalted butter
1 pinch nutmeg, freshly-grated
2 sheets ravioli egg pasta or 2 sheets wonton wrappers

Steps:

  • Preheat oven to 350°F Lightly oil a baking sheet.
  • Cut the squash in half through the stem and lay the halves cut side down on the oiled baking sheet.
  • Bake 50-60 minutes, until easily pierced with a knife.
  • Remove from oven and set aside to cool. Scoop out seeds and fibers and discard, then spoon the flesh into a mixing bowl. Mash squash with a potato-masher until smooth, then add breadcrumbs, 2 tablespoons Parmesan, honey, thyme, rosemary, chopped sage, and orange zest.
  • Mix thoroughly and season with salt and pepper.
  • Warm the olive oil and nut oil over medium heat in a small frying pan and add hazelnuts or walnuts.
  • Cook, stirring often, about 3 minutes, or until nuts are golden.
  • Transfer nuts to a plate and set aside.
  • Melt butter in a medium saucepan until it turns brown and begins to smoke, 3-4 minutes.
  • Remove immediately from heat, add nutmeg, and set aside.
  • Place a pasta sheet on a lightly floured work surface.
  • Spoon mounds of filling on the sheet about 1 1/2 inches apart (the number of mounds you make will depend on the size of the pasta sheets you use).
  • Lightly mist the mounds with a spray mister filled with water, then place a second pasta sheet over the first, covering the filling mounds, and pressing firmly around the edges and between the mounds to seal.
  • Using a fluted cutting wheel or knife, cut between the rows of ravioli.
  • Repeat with remaining sheets of pasta and filling.
  • Bring a large pot of salted water to a boil.
  • Add ravioli and cook until tender, 2-3 minutes.
  • To serve, reheat the browned butter. Drain ravioli and place in warmed serving bowl.
  • Toss with butter, sprinkle with hazelnuts and 1/4 cup Parmesan.
  • Serve immediately.

BUTTERNUT SQUASH, SAGE, AND GOAT CHEESE RAVIOLI WITH HAZELNUT BROWN-BUTTER SAUCE



Butternut Squash, Sage, and Goat Cheese Ravioli with Hazelnut Brown-Butter Sauce image

Categories     Pasta     Appetizer     Roast     Goat Cheese     Butternut Squash     Winter     Sage     Hazelnut     Boil     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 30 ravioli, serving 6 generously

Number Of Ingredients 10

For filling
a 2-pound butternut squash, halved lengthwise and seeded
1 medium onion, chopped (about 1 1/2 cups)
1 1/2 teaspoons ground sage
1 tablespoon unsalted butter
1 garlic clove, minced
3 ounces aged goat cheese, grated (about 2/3)
60 won ton wrappers, thawed if frozen
1 stick (1/2 cup) unsalted butter
1/3 cup hazelnuts,toasted lightly and skinned and chopped coarse

Steps:

  • Preheat oven to 425°F. and lightly grease a baking sheet.
  • Make filling:
  • Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.
  • While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute.
  • Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.
  • In a 6-quart kettle bring 5 quarts salted water to a gentle boil for ravioli.
  • Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers in plastic wrap, and mound 1 tablespoon filling in center. Lightly brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air and seal edges well. If desired, trim excess dough with a round cutter or sharp knife. Transfer ravioli to a dry kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, transferring as formed to towel and turning occasionally to dry slightly.
  • In skillet cook butter with hazelnuts over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook). Season hazelnut butter with salt and pepper and keep warm, covered.
  • Cook ravioli in 3 batches in gently boiling eater 6 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully transfer ravioli as cooked with a slotted spoon to a large shallow baking pan and add enough cooking water to reach 1/2 inch up side of pan. Keep ravioli warm, covered.
  • Transfer ravioli with a slotted spoon ) letting excess cooking liquid drip off) to 6 plates and top with hazelnut brown-butter sauce.

Tips:

  • Choose the right butternut squash: Look for a medium-sized butternut squash with a deep orange color and a firm, heavy feel.
  • Roast the butternut squash properly: Roasting the butternut squash brings out its natural sweetness and flavor. Make sure to roast it until it is tender and slightly caramelized.
  • Make the ravioli filling ahead of time: The ravioli filling can be made up to 2 days in advance. This will save you time on the day you are making the dish.
  • Don't overcook the ravioli: Ravioli cooks very quickly, so be careful not to overcook it. Cook it for just a few minutes, until it is al dente.
  • Make the brown butter sauce while the ravioli is cooking: This will ensure that the sauce is hot and ready to serve when the ravioli is done.
  • Garnish the ravioli with fresh herbs and nuts: This will add a pop of color and flavor to the dish.

Conclusion:

Roasted butternut squash ravioli with sage, hazelnut, and brown butter sauce is a delicious and elegant dish that is perfect for a special occasion. It is relatively easy to make, but it looks and tastes like a gourmet meal. The roasted butternut squash filling is sweet and flavorful, and the brown butter sauce is rich and nutty. The sage and hazelnuts add a nice touch of flavor and texture. This dish is sure to impress your guests.

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