Autumn Recipe – Wonton Butternut Squash and Ricotta Ravioli!

Completely inspired by the flavors of Autumn and suddenly thinking that I may be somewhat of a genius in the kitchen, I set out to make the perfect Fall dinner. Now, at the risk of offending traditionalists, I found a recipe that is perhaps a little less authentically Italian but much more authentically me!

I humbly offer to you: the quick and easy – Wonton Butternut Squash and Ricotta Ravioli – with a Brown Butter Sage Sauce! It’s easier to make than it is to say!

As always, use local or organic produce where you can and make it truly wonderful! Enjoy!

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The Ingredients

  • 1 butternut squash will render enough filling to feed you and the neighbors (though it was nice to have extra to freeze) Half a squash will make enough to fill the packet of wonton skins.
  • A packet of wonton skins
  • Ricotta
  • Parmesan – please use fresh parmesan, not my pathetic parmesan-like sprinkles
  • Butter
  • Garlic
  • Sage – fresh!
  • Rocket

The Roasting

Drizzle olive oil over your gutted squash halves and knock them in the oven at 180 degrees for about an hour-and-a-half or until soft, bubbly and filling your house with its delicious scent. Allow to cool down a bit.

The Filling

Scoop out the warm buttery flesh and mix together with Ricotta, parmesan and salt and pepper to taste. Prepare your assembly station – you are now ready for ravioli production! Tip: Use a bowl with a wet towel as finger moistening device for sealing the edges of your wonton skins.

The Building

In this exact order: plop, moisten, fold and seal. After about five goes, you will find that your hand-eye coordination sets in and you will become a ravioli making machine. I made about 500 in 15 minutes.

Cooking takes place in a pot of salted boiling water for roughly 2 minutes. Remember, you’re only cooking the wonton skins, which are very thin, so it’s incredibly fast! You know it’s ready when the ravioli begin to float.

If you time it just right, the ravioli are floating just as you finish your sauce. This did not happen for me the first time, but it did the second day I made them and I have to say I felt pretty chuffed!

Here is the raw data. I leave it to you to formulate your equation:

Ravioli = boiling time + 2 minutes

Sauce = 5 minutes

The Sauce

Brown your butter – which means cook the butter over a gentle fire until it turns brown. This adds a lovely nutty flavor which goes so well butternut squash.

As you brown the butter, add a whole piece of garlic for just a minute or two and then remove- you only want the essence of garlic.

When the butter is browned and still over the fire, add in your hand torn sage leaves along with the the boiled ravioli. Continue to cook just until the pale white wonton skins take on the toasty brown color of the butter.

Tip: do not over stuff your pan! allow the ravioli room to breathe and cook!

The Feast

Serve with a topping of rocket leaves and fresh parmesan shavings – their sharp flavors balance out the sweetness of the dish.

This makes the perfect appetizer! Its sweet, buttery richness is beautiful, but could be a bit heavy as a main. Serve a small plate with 2 or 3 ravioli’s to your guests and they will oooh and aaahh at your brilliance.

If you would like to make it as a main dish – I suggest serving it with a (less rich, but equally delicious) sage cream sauce, a rocket salad and a big chuck of garlic bread – yum!

I loosely followed these recipes:

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