When the autumn breeze starts to fill the air and the leaves begin to turn vibrant hues, it’s the perfect time to gather in the cozy warmth of your kitchen and create a dish that captures the essence of the season. Butternut squash ravioli is a delightful recipe that perfectly balances sweet and savory flavors, making it a comforting and wholesome choice for any fall gathering or weeknight meal.
**Butternut Squash Ravioli**
**Ingredients:**
– 1 medium-sized butternut squash
– 1 package of store-bought wonton wrappers
– 1/2 cup of ricotta cheese
– 1/4 cup of grated Parmesan cheese
– 1/4 teaspoon of nutmeg
– Salt and pepper to taste
– 1 egg, beaten
– Sage leaves for garnish
– Olive oil
**Instructions:**
1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Bake for about 45-50 minutes or until the squash is soft and caramelized.
2. Once the squash is cool enough to handle, scoop out the flesh and place it in a mixing bowl. Mash the squash with a fork until smooth and lump-free.
3. Add the ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper to the bowl with the mashed squash. Mix everything together until well combined, creating a creamy filling for your ravioli.
4. Lay out your wonton wrappers on a flat surface. Brush the edges of each wrapper with the beaten egg, as this will help seal the ravioli.
5. Place a spoonful of the butternut squash filling in the center of each wrapper. Fold the wrapper over the filling to create a triangle shape, pressing the edges firmly to seal. You can also use a fork to crimp the edges for a decorative touch.
6. Bring a large pot of salted water to a boil. Carefully drop the ravioli into the water, working in batches if needed to avoid overcrowding. Cook for about 3-4 minutes or until the ravioli float to the surface, indicating they are done.
7. While the ravioli are cooking, heat olive oil in a skillet over medium heat. Add sage leaves to the hot oil and fry for a minute or until they become crispy. Remove the sage leaves and set them aside for garnishing.
8. Using a slotted spoon, gently remove the cooked ravioli from the boiling water and place them on a serving dish. Drizzle with the sage-infused olive oil and top with the crispy sage leaves for a burst of flavor and a touch of elegance.
Enjoy the delightful combination of flavors and textures in this butternut squash ravioli dish. Serve it as an appetizer, a main course, or a side dish to impress your family and friends with a taste of fall right from your kitchen.
