Cheese Ravioli with Butternut Squash Sauce
- Total Time
Thanks to ready-made wonton wrappers, homemade cheese ravioli is a simple task—and even more fun if you have your family (or dinner guests) help assemble them.
olive oil4 tsp
uncooked shallot(s)3 medium, chopped
garlic clove(s)1 clove(s), medium, chopped
uncooked butternut squash1 ½ pound(s), peeled, seeded, and coarsely chopped
reduced-sodium chicken broth3 cup(s)
fresh thyme1 Tbsp, minced, or 1 teaspoon dried
fresh sage1 Tbsp, minced, or 1 teaspoon dried
black pepper½ tsp, freshly ground
ground nutmeg⅛ tsp
part-skim ricotta cheese½ cup(s)
parmesan cheese5 Tbsp, grated, freshly grated
fresh parsley2 Tbsp, flat-leaf, minced
egg white(s)1 large
wonton wrapper(s)24 item(s), (one 12-ounce package)
- Heat a large nonstick skillet. Swirl in the oil, then add the shallots and garlic. Sauté until fragrant, about 1 minute. Add the squash, broth, thyme, sage, 1/4 teaspoon of the pepper, and the nutmeg; cook, stirring frequently, until the squash is very tender and the liquid has evaporated, about 15 minutes. Remove from the heat and let cool 15 minutes.
- Meanwhile, combine the ricotta, 3 tablespoons of the Parmesan cheese, the parsley, egg white, and the remaining 1/4 teaspoon pepper in a medium bowl.
- To assemble the ravioli, lightly dust a work surface with flour. Lay out 12 wonton wrappers and put 11/2 teaspoons of the cheese mixture in the center of each. Wet the area around the filling with a pastry brush dipped lightly in water, then place another wrapper on top of each, pressing the air out as you seal the edges. Cover lightly with a damp towel and set aside.
- Meanwhile, puree the squash mixture in a food processor. If it is too thick for a sauce, add 1 tablespoon of water at a time until it reaches a smooth, thick consistency. Place it in a saucepan and bring to a gentle simmer, stirring frequently; keep warm.
- Cook the ravioli, half a batch at a time, in gently boiling water until they are tender and float to the surface, about 4 minutes. Transfer them with a slotted spoon to a colander, drain well, and place in a warmed serving bowl. Cover the ravioli generously with the sauce, sprinkle with the remaining 2 tablespoons Parmesan cheese, and garnish with the sage leaves, if using. Yields 6 ravioli with 1/2 cup sauce per serving.