Butternut Squash Ravioli & Brown Butter Sage Sauce

In the Thanksgiving Day edition of the Pioneer Press (the local St. Paul newspaper for those of you not from this area) there was a recipe for Leftover Turkey Butternut Squash Ravioli with a Sage Browned Butter sauce. The kicker? The ravioli was made from wonton wrappers! So much easier than making your own pasta.

It sounded delicious and totally doable. There was only one problem. The boyfriend and I ate most of our leftover turkey in sandwiches for lunch the day after Thanksgiving, and thus, there was definitely not enough left for ravioli. Yet, I was still determined. So after browsing butternut squash ravioli recipes online, I found what looked like a good one from Giada of The Food Network Channel. A Butternut Squash Tortellini with Brown Butter Sauce. Made with wonton wrappers. Now we’re in business!

Instead of re-typing the whole dang recipe, I figured I would just give you the link (being I pretty much followed it exactly) and let you know of the substitutions/additions I made. So, here it is: http://www.foodnetwork.com/recipes/giada-de-laurentiis/butternut-squash-tortellini-with-brown-butter-sauce-recipe/index.html 

First step is to roast your butternut squash. You can peel the butternut squash beforehand and then cut it into cubes and roast that way. Or you can halve the squash and roast it that way. I followed Giada’s directions for peeling thinking it would save me roasting time, however, it was a pain in the butt and I’m pretty sure it took longer than if I would have just done it the other way. Your choice however :) Don’t forget to toss (or slather) with the olive oil, salt, pepper, and spices before roasting.

Next sauté your shallots and garlic in olive oil until soft. Then, puree the squash with the ricotta cheese and shallot/garlic mix in a food processor. We added in some grated parmesan and gruyere and omitted the amaretti cookies (only because I couldn’t find them/didn’t want to look any longer at the store!). We also added in some chicken stock to soften the mixture before we pureed.

Now it’s time to fill the tortellini. This is the fun part (if only you could sense my sarcasm!). I apparently like to fill my too full, so that the mixture squirts out the sides when you try to wrap up the wonton wrapper. Slowly, I learned my lesson. Here’s how to make a perfectly filled wonton:

First, place a small (about 1 tbsp) amount of mixture in center of wrapper.

 Second, wet the edges of the wrapper with water. I used my finger, but you could be more classy and use a brush if you’d like :)

Third, pull over one side so the wonton is in a triangle shape.

Fourth, pull in two sides and make sure the ends stick together (add more water to ends if necessary).

Taadah! You have made a tortellini. Now time to boil some water and plop the tortellini in lightly (I’m always getting in trouble for being too aggressive in the kitchen – whoops!). Should only take a couple of minutes to cook. When the tortellini float to the top they are done. Tip: Don’t put too many in at a time as they will either a) float up right away or b) not be able to get to the top. And don’t overcook. Nobody likes soggy tortellini. I scooped mine out with a small mesh strainer. Worked perfectly.

Now for the sauce. Brown the butter, walnuts, sage leaves, and dried cranberries until the butter is a deep brown color (but not burned!). We caramelized our walnuts first with a little butter and brown sugar.


After your ravioli is done, pour over a small amount (a little goes a long way!) of the butter sauce. And don’t forget to sprinkle some parmesan on top. Mmm mmm.

Now go enjoy your oh-so-gourmet meal :)


  1. […] the past I’ve made Butternut Squash Ravioli, roasted squash, and this Spaghetti Squash […]