Wonton Wrapper Squash Ravioli Sweet Brown Butter Sage Sauce Recipe

I absolutely love this recipe because it combines the perfect blend of fall flavors with the creamy goodness of butternut squash and ricotta filling, all wrapped in delicate wonton wrappers. Plus, the sage-infused brown butter sauce gives it a gourmet touch, making it an impressive yet easy dish to share with friends at a cozy dinner gathering!

I relish taking basic ingredients and dressing them up into something gourmet, and my Wonton Wrapper Squash Ravioli with Sweet Brown Butter Sage Sauce is no different. I think my creamy, mildly nutmeg-spiced filling of roasted butternut squash and ricotta cheese really has a delightful balance for any palate.

And then, in the rich brown butter sauce—which I think really is the next best thing to sauce in the world—I tie in some fresh sage leaves. And that’s it!

Ingredients

Butternut Squash:
Adds natural sweetness and is high in vitamins A and C.

Ricotta Cheese:
Provides protein and calcium.

Creamy texture.

Parmesan Cheese:
Contains calcium and adds a delicious umami punch.

Nutmeg:
The sweetness of squash is complemented by warm spices.

Sage Leaves:
Offers earthy, peppery notes, an aromatic herb.

Wonton Wrappers:
Pasta replacement that is convenient and has a mild taste.

Unsalted Butter:
Sauce base, imparts a deep, velvety flavor.

Lemon Juice:
Illuminates tastes, contributes a hint of tartness.

Ingredient Quantities

• 1 package wonton wrappers (about 40 wrappers)
• 2 cups butternut squash, peeled and cubed
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1 egg, lightly beaten
• 1/2 cup unsalted butter
• 6-8 fresh sage leaves
• 1 tablespoon lemon juice
• Grated Parmesan cheese, for serving
• Freshly ground black pepper, for serving

Instructions

1. Set the oven to 400°F (200°C) to warm up. Take the butternut squash and cut it into cubes. Mixing the cubes with a drizzle of olive oil and a shake of salt and pepper, prepare them for the roasting process. The next step is to place the now seasoned squash onto a baking sheet. The baking sheet then gets placed in the oven for 20-25 minutes until the squash is tender, at which point you will want to remove the sheet from the oven and allow it to cool slightly before proceeding.

2. Mash the roasted squash in a bowl. Put the ricotta, Parmesan, nutmeg, and a pinch of salt and pepper into the bowl. Mix everything until it is smooth and well combined.

3. Put a wonton wrapper on a clean surface. Spoon roughly 1 teaspoon of the squash mixture into the middle. Take a pastry brush and lightly coat the edges of the wrapper with beaten egg.

4. Take another wonton wrapper and cover the filling, pressing around it to eliminate any air bubbles and seal the edges. Follow this process with the remaining filling and wonton wrappers.

5. A large pot of salted water should be brought to a gentle boil.

6. In another saucepan, over medium heat, you will melt the butter. Add the sage leaves and keep cooking until the butter is golden brown and has a nice, nutty scent. Pull it from the heat, and stir in the lemon juice.

7. Add the ravioli to the boiling water in small batches, being careful not to overcrowd the pot. Boil the ravioli for about 3-4 minutes, or until they float to the top. Use a slotted spoon to transfer the cooked ravioli to a plate to drain briefly before serving.

8. Sage-infused brown butter sauce should be drizzled over the ravioli.

9. Top with freshly ground black pepper and grated Parmesan cheese.

10. Enjoy your delicious homemade squash ravioli as soon as they are finished and hot.

Equipment Needed

1. Oven
2. Cutting board
3. Chef’s knife
4. Mixing bowl
5. Baking sheet
6. Pastry brush
7. Large pot
8. Saucepan
9. Slotted spoon
10. Plate
11. Spoon (for filling)
12. Fork or potato masher (for mashing)
13. Measuring cups and spoons

FAQ

• Can I use a different type of squash?You can substitute acorn or kabocha squash for the main ingredient, but the flavor and texture may be slightly different.
• Is there a substitute for ricotta cheese in the filling?Indeed, cottage cheese and mascarpone can be used as substitutes. If using cottage cheese, make sure it’s well-drained.
• Can I prepare the ravioli in advance?Of course! You can put together the ravioli and freeze them in a single layer on a baking sheet before moving them to airtight containers or freezer bags for storage of up to a month.
• What if I don’t have fresh sage leaves?You can use dried sage as a substitute, but you must use it sparingly because it’s more potent. Begin with 1-2 teaspoons and adjust to taste.
• How do I prevent the wonton wrappers from drying out?While assembling, keep them covered with a damp kitchen towel or cling wrap to prevent drying.
• Can I use pre-cubed squash?Of course, saving prep time is what it’s all about. So, when it comes to using squash—both summer and winter varieties—unless you’re growing your own or have some really attractive local farms to shop at, buying this produce prepped is a smart move. Just ensure what’s inside the bag is cut into small, even pieces for even cooking.

Substitutions and Variations

1 package of wonton wrappers: These can be replaced with sheets of homemade pasta, cut to size.
1/2 cup ricotta cheese: For a substitute, use cottage cheese blended until smooth.
1/2 cup grated Parmesan cheese: Substitute with Pecorino Romano cheese.
1/4 teaspoon nutmeg: Replace with a pinch of cinnamon.
1/2 cup unsalted butter: Substitute with ghee or clarified butter.

Pro Tips

1. Roasting Enhancement Add a couple of cloves of garlic to the baking sheet when roasting the butternut squash for added flavor. Remove the garlic before mashing the squash to avoid overpowering the delicate flavor of the filling.

2. Texture Control For a smoother filling, use a food processor to puree the roasted butternut squash along with the cheeses and seasonings. This ensures the mixture is perfectly smooth and well-integrated.

3. Wrapper Management Keep the wonton wrappers covered with a damp towel while assembling the ravioli. This prevents them from drying out and becoming difficult to work with.

4. Boil Control To avoid the ravioli sticking to the pot or breaking apart, ensure the water is at a gentle boil, not a rapid one. Stir the water gently once adding the ravioli to keep them from sticking to the bottom.

5. Sage Butter Depth Allow the sage leaves to crisp in the brown butter but be careful not to burn the butter. For a deeper flavor, you can add a dash of balsamic vinegar along with the lemon juice to complement the nutty and savory notes.