Description
Indulge in the flavors of fall with this mouthwatering Thanksgiving Butternut Squash Ravioli smothered in a rich brown butter sauce and topped with crunchy pecans. A delightful autumnal dish that’s perfect for your holiday table.
Ingredients
– 2 cups butternut squash, peeled and cubed
– 1 tablespoon olive oil
– 1 teaspoon ground sage
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 (12 oz) package wonton wrappers
– 6 tablespoons unsalted butter
– 1/2 cup chopped pecans
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat oven to 400°F. Toss the butternut squash cubes with olive oil, sage, salt, and pepper. Roast for 25-30 minutes until very tender.
2. Transfer the roasted squash to a food processor and blend until smooth.
3. Place a wonton wrapper on a clean surface. Spoon about 1 tablespoon of the butternut squash filling into the center. Wet the edges of the wrapper with water, then fold the wrapper in half to form a half-moon shape. Press the edges to seal.
4. Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 2-3 minutes until they float to the top.
5. Meanwhile, in a large skillet, melt the butter over medium heat. Cook, swirling the pan occasionally, until the butter begins to brown and smell nutty, about 5 minutes.
6. Remove the cooked ravioli with a slotted spoon and add them to the browned butter. Gently toss to coat.
7. Serve the Thanksgiving Butternut Squash Ravioli with the browned butter sauce, toasted pecans, and fresh parsley.
Notes
For the best texture, be sure not to overcrowd the pot when boiling the ravioli. Cook them in batches if needed. The brown butter sauce can be made in advance and reheated before serving.
- Prep Time: 30
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: American