Recipes Discovered

Butternut Squash Ravioli with Brown Butter Sauce

One of my favorite restaurants in State College offers an ever changing seasonal menu. The last time Seth and I were there, one of the seasonal ingredients was butternut squash, and they offered it in the form of a ravioli. It was very similar to a recipe I had, except it was served in a cream sauce, and my recipe called for a brown butter sauce. Either way, it was delicious, and Seth and I had them again a few days after I had them at the restaurant.

The filling is fairly similar to the Butternut Squash Lasagna I made a few weeks ago, although I seasoned the squash with herbs de Provence before roasting it. After roasting it, I let it cool and mixed it with sauteed garlic and shallots, ricotta cheese, amaretti cookies, and nutmeg. Once the filling was done, I started assembling the ravioli. I used wonton wrappers for the pasta, which saves a lot of work. First, I tried folding a single wrapper over the filling, but I couldn’t get a good seal on the ravioli. I had much better luck just using two wonton wrappers and making a larger ravioli. Wetting the edges also helped seal the filling in. Make sure to keep the wonton wrappers covered with a damp cloth while you are filling them because they dried out pretty quickly. Once assembled, I placed the ravioli on a baking sheet and placed them in the freeze until they were solid. I then transferred them to a freezer bag. >> Read more