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Recipe Detail Page
Squash Ravioli with Sage Butter Sauce
Autumn 2007
Simple to make, these seasonal ravioli can be prepared several hours in advance and kept covered in the refrigerator, or frozen and then cooked directly from the freezer.
Serves 6
1 small hubbard squash
Vegetable oil
1/3 cup (75 mL) freshly grated Parmesan cheese
1 tbsp (15 mL) rosemary leaves, finely chopped
Kosher salt and freshly ground pepper
Pinch ground nutmeg
1 egg white
1 double pkg (400 g) wonton wrappers
½ cup (125 mL) butter
36 fresh sage leaves
1. Preheat the oven to 400°F (200°C).
2. Cut the squash in half, remove the seeds and then cut into wedges, leaving the skin on. Place the wedges in a lightly oiled roasting pan. Roast the squash for 1 to 1¼ hours, or until the squash is soft. Remove from the oven and leave the squash to cool.
3. Discard the skin. Pass the squash through a food mill or purée in a food processor (you need 1 cup/250 mL).
4. Add the cheese and rosemary to the squash purée and season with the salt, pepper and nutmeg.
5. Whisk the egg white with 1 tsp (5 mL) water. Place 1 wonton wrapper on the counter and top with 2 tsp (10 mL) of the squash mixture. Brush the edges of the wonton wrapper with egg white then top with a second wrapper. Press to seal well. If desired, trim the edges with a fluted pastry wheel. Repeat with the remaining wrappers. Place the ravioli in a single layer on towel-lined baking sheets, and cover with another towel.
6. Bring a large pot of salted water to a boil and drop in the ravioli. Cook until the ravioli float and become slightly transparent, about 3 minutes. Drain well, keeping ½ cup (125 mL) of the pasta cooking water.
7. While the ravioli are cooking, melt the butter in a large frying pan, over medium-low heat, add the sage leaves and cook, turning once, until the leaves are crisp and the butter begins to brown, about 7 minutes.
8. Add the drained ravioli to the frying pan. Toss to coat, adding enough pasta water to create a sauce. Serve on warmed plates or pasta bowls.
Serves 6
