How To Make Spago’s Butternut Squash Ravioli
This delicious pasta dish is filled with creamy butternut squash and tossed in a savory brown butter sauce.
Serves:
Ingredients
- 24 wonton wrappers
- 1 small butternut squash, peeled and diced
- 1/4 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup unsalted butter
- 1/4 cup chopped sage
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
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Preheat the oven to 375°F.
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Place the diced butternut squash on a baking sheet. Roast for 25-30 minutes until tender.
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In a mixing bowl, combine the butternut squash, ricotta cheese, parmesan cheese, salt, and black pepper.
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Lay out half of the wonton wrappers and fill each one with a teaspoon of the butternut squash mixture.
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Brush the edges of the wrappers with water and top with the remaining wrappers. Press down the edges to seal.
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In a large pot, boil salted water. Cook the ravioli for 2-3 minutes until they float to the surface.
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In a separate pan, melt the butter and cook until it starts to turn golden brown.
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Add the chopped sage and cook for another minute.
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Serve the ravioli with the brown butter sauce and extra parmesan cheese.
Nutrition
- Calories : 411kcal
- Total Fat : 19g
- Saturated Fat : 11g
- Cholesterol : 122mg
- Sodium : 685mg
- Total Carbohydrates : 45g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 14g
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