Butternut Squash Ravioli

I know I've been hooked on the fall theme lately, but it is definitely my favorite season for cooking and baking! Today I am going to teach you how to make Butternut Squash Ravioli. Sounds difficult right?!? Wrong! We are going to make these fancy bites using a store bought short cut.

Just like the Pumpkin Chili, adding butternut squash to fall recipes provides a delicious source of much needed vitamins. Just one cup of butternut provides 3 times your daily Vitamin A and half of your daily Vitamin C which are important for healthy skin, cells, and immune system (perfect time for flu season). Squash is also a good food source of fiber (important for digestion) with about 3 grams per cup. This recipe isn't ideal for a low carbohydrate diet, but it is the perfect fall treat!

Butternut Squash Ravioli

with Sage Brown-Butter Sauce

Yield: 20 servings of 3 raviolis

Ingredients:

Ravioli:

1 Medium Butternut Squash

2 T Butter

1 cup Grated Parmesan Cheese

1 teaspoon ground nutmeg

1 teaspoon brown sugar

1 pack Won Ton Wrappers (Nasoya brand recommended)

Sauce:

1/4 cup butter

20-25 Sage Leaves (more if desired)

Directions:

Preheat oven to 400 degrees F.

1. Cut butternut squash in half lengthwise and scoop out the seeds.

2. Place 1 T of butter in the whole on each half.

3. Bake butternut squash in the oven for 35-45 minutes until tender to the fork.

4. Remove from over and scoop the inside of the squash into a large mixing bowl and add the cheese, nutmeg, and brown sugar. Mash well until fully incorporated and in a mashed consistency.

1. To assemble the ravioli:

2. Place one wonton wrapper on a clean surface or plate

3. Spoon about 1/2 T (or 1.5 t) of butternut squash mixture in the middle of the wonton

4. Lightly wet the border of the wonton wrapper with water

5. Cover the top with a second ravioli and press down around the border to create a seal

*Tip: remove all air bubbles from the center of the ravioli and completely seal the border for the best cook

1. Repeat step 5 until enough ravioli are made.

2. In a medium pot, boil water (salted if desired). Cook ravioli 3-5 at a time for 3-5 minutes and serve immediately.

Sauce:

1. Cut the fresh sage leaves in strips or chiffonade.

2. In a small sauce pan melt butter and add sage leaves.

3. Cook on medium-low heat until sage and butter begin to brown. Remove from heat and drizzle on top of ravioli at service.

Nutrition:

1 serving: 3 Ravioli and 1 t Brown Butter Sauce

Calories: 340

Protein: 15 g

Carbs: 65 g

Fat: 10 g

#fall #autumn #dinner #ravioli #squash #food