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Recipe Detail Page
Squash Ravioli with Sage Butter Sauce
Autumn 2008
This is the classic pumpkin ravioli dish, often made with pumpkin. You can substitute canned pumpkin for the squash if you’d prefer, but we preferred the texture of the squash and pumpkin will have a slightly stronger flavour. Use Chinese dumpling wrappers for the best results. These ravioli are made in rounds rather than the more typical squares. We liked the look and the increased filling.
Serves 4
Pumpkin Stuffing
5 tbsp (75 mL) unsalted butter
¼ tsp (1 mL) crushed red pepper flakes
1½ cups (375 mL) cooked and mashed hubbard or butternut squash
¼ cup (50 mL) Amaretto or Saronno cookie crumbs
Salt to taste
2 egg yolks
½ cup (125 mL) grated Parmesan
½ cup (125 mL) fresh white bread crumbs
Ravioli
12 round dumpling or wonton wrappers
1 egg white
Garnish
1 tbsp (15 mL) olive oil
12 sage leaves
Sauce
½ cup (125 mL) butter
15 sage leaves, torn
2 tbsp (25 mL) lemon juice
Salt and freshly ground pepper
½ cup (125 mL) grated Parmesan
1. Melt butter in a pot with red pepper flakes. Add pumpkin, cookies and salt and mix well. Purée mixture and let cool. Add egg yolks, Parmesan and bread crumbs and stir to combine.
2. Lay wrappers on counter over parchment paper. Spoon 1 tbsp (15 mL) pumpkin purée on to centre of wrapper. Brush edges with egg white and top with a second wrapper, sealing edges well, making sure to squeeze out any air bubbles. Repeat with remaining wrappers.
3. Heat olive oil in a skillet over medium-high heat. Add sage leaves for garnish and fry for 1 to 2 minutes or until crisped but not browned. Drain on paper towels and reserve for garnish.
4. Bring a large pot of water to boil. Add ravioli and cook for 2 to 3 minutes or until ravioli floats to the top. Remove ravioli with a slotted spoon and lay separately on a cookie sheet to prevent them from sticking together.
5. To make sauce, melt butter in a skillet over medium heat. Add sage leaves and cook butter for 2 minutes or until butter is a light brown colour. Add lemon juice and season with salt and pepper to taste. Toss pasta and sauce together, plate and garnish with sage leaves. Sprinkle with cheese just before serving.
Serves 4
