Butternut squash ravioli made super easy with wonton wrappers! Served with creamy, sweet brown butter sage sauce and homemade candied walnuts.
If you read my blog post from last week (Jalapeno Cheddar Cornbread Waffles with Chili), you know that I had a surprise planned for my Derek’s 30th birthday. And that surprise was… I invited his friends out for a birthday weekend at the farm, and he had no idea!
Being that we grew up in Jordan, Minnesota, most of Derek’s friends still live there. Now living 3 hours away in Edgar, Wisconsin farming full-time, it can be difficult for him to see his friends, so I thought this was a perfect surprise. Plus, I think it’s fun for his friends to get away for the weekend and hang out on the farm. Also, all of my siblings made it over multiple times throughout the weekend, which just made the weekend even better!
As you can imagine, a lot of drinking took place. Also, a lot of eating. My mom and I cooked up a storm. I love to keep everyone well fed.
For breakfast, we, of course, made my Next-Level Cheesy Breakfast Tator Tot Skillet on Saturday (which everyone LOVED), and on Sunday, we made egg bake and monkey bread. Mmmmm. Friday night, we made a big batch of brisket chili, and Saturday night, we had a little pre-Thanksgiving meal. We roasted a turkey that we raised on our farm and served it along with mashed potatoes and stuffing. And we cannot forget about the dips I made for snacking. I made a chili cheese dip that I actually found on the side of a Busch’s Chili Beans can and Caramelized Onion Dip from Pinch of Yum. And holy moly, guys. You must make the onion dip. So freakin’ good.
But, you know what else is freakin’ good? My Wonton Wrapper Squash Ravioli with Sweet Brown Butter Sage Sauce! Everything about it is yummy. This dish was actually inspired by my regular visits to Green Mill with my mom when I was in college.
When I was a freshman, my mom would end up driving within 20 minutes of my college campus once a month for work. So, I would meet here at the local Green Mill for dinner each time. I loved our little visits, and I always was so sad when we had to part ways again. It’s one of my best memories, and part of that memory is the Squash Ravioli that they had on the menu. I always ordered it, and I was so bummed when they took it off the menu. It was seriously beyond delicious. And guess what! I think I’ve finally recreated it. Not only that, but I made it easy to make with wonton wrappers.
The sauce is creamy, has just the right amount of sweetness, and is packed with flavor from the sage browned butter. The candied walnuts add the perfect crunch. Green Mill, thank you for the inspiration. Enjoy!
Wonton Wrapper Squash Ravioli with Sweet Brown Butter Sage Sauce
- ½ butternut squash (about 2 ½ cups of cooked squash)
- ½ cup whole milk ricotta
- ½ cup shredded parmesan cheese
- 2 tablespoons brown sugar
- ¼ teaspoon ground sage
- Pinch of nutmeg
- Salt to taste
- Pepper to taste
- 1 package round wontons wrappers (48 wrappers)
- 1 egg, beaten for egg wash
- 1 cup walnuts
- ¼ cup sugar
- 1 tablespoon butter
- 4 tablespoons butter
- 10 small sage leaves, chopped
- 1 ½ cups heavy cream
- 2 teaspoons brown sugar
- ¾ cup shredded parmesan cheese
- Salt to taste
- Pepper to taste
- Preheat oven to 400° F.
- Halve a butternut squash lengthwise and remove the seeds. Place 1 half of butternut squash in baking pan flesh side up, and reserve the other half for another use. Add ¼ – ½ cup of water to the pan, just enough to cover the bottom of the pan. Cover with tinfoil and roast 50-60 minutes or until flesh is fork-tender.
- While squash is cooking, make candied walnuts. Melt butter in a medium non-stick skillet over medium heat. Add sugar and walnuts and stir together. Cook for 5 minutes until nuts are coated, stirring frequently. Immediately transfer to a sheet of parchment paper and spread out flat. The nuts harden almost instantly. Let cool then break apart.
- Once squash is cool, scoop flesh into large bowl or food processor. Add ricotta, parmesan, brown sugar, ground sage, nutmeg, salt, and pepper. Stir well until combined or puree in food processor until mostly smooth.
- Layout a quarter (12) of the wonton wrappers at a time while the rest sit under a damp towel (or damp paper towel) to prevent them from drying out. Place 1-2 tablespoons in the center of each wrapper. Brush edges with egg wash. Place another wrapper on top and use your fingers to seal the edges together tightly. Press a fork around the edges. Once together, place each ravioli under another damp towel (or damp paper towel) to keep from drying out. Repeat with the remaining wonton wrappers and squash filling.
- Bring a large pot of water to boil. Let ravioli sit under damp towel while you make the sauce.
- Melt butter in medium saucepan over medium heat. Add chopped sage leaves to butter. Cook until butter becomes golden-brown about 5-6 minutes, stirring occasionally. Stir heavy cream and bring to a simmer. Let simmer about 1-2 minute until slightly thickened, stirring often. Stir in brown sugar, parmesan, salt, and pepper. Simmer for another minute. Keep warm while boiling ravioli.
- Boil small batches of ravioli for about 2-3 minutes or until they float. Carefully remove ravioli from the water and drizzle with olive oil to prevent sticking.
- Serve immediately drizzled with creamy sauce and topped with candied walnuts.