Acorn Squash Ravioli with Sage Butter


Acorn Squash Ravioli with Sage Butter 
Serves 4 (Main Course), 6 (Appetizer)

This recipe is brought to you by The Garden Apartment, a blog about eating local and seasonal foods. Step-by-step photographic instructions can be found here.
  • 1 acorn squash, diced and roasted*
  • 1/4 Cup yellow onion, diced 
  • 2 TB fresh sage, choped
  • 1 TB butter 
  • 1 garlic clove, minced 
  • 1/4 Cup Ricotta Cheese 
  • 1/4 Cup Parmesan Cheese 
  • 1/2 tsp nutmeg  
  • 1/2 tsp sherry vinegar 
  • dash of red pepper flakes 
  • salt and pepper 
  • 1 package of wonton wrappers 
  • semolina flour or cornmeal (for dusting) 
  • small bowl of water (for preparing the ravioli) 
  • 4 TB butter 
  • 2 tsp fresh sage (+ more to taste) 
  • walnut oil (optional) 
Make the Ravioli Filling

Pre-heat the oven to 350 F. To get maximum flavor from the squash, peel the rind and dice into small cubes. Place the cubes on a foil or parchment lined baking sheet and drizzle with olive oil. Roast for 30-45 minutes until all sides are nicely caramelized. *Note: If you don't have the time (or patience) to peel the squash and cube it, you can alternatively follow this procedure: halve the squash. Place each half cut-side down on an oiled parchment-lined baking sheet. Bake for 30-45 minutes.

In the meantime, warm 1 TB butter in a medium sauce pan. Saute the onions and 2 TB chopped sage until the onions are transparent. Add garlic, salt, and pepper. Saute for one minute longer, then set aside.

When the squash is finished roasting, combine the squash, onion mixture, ricotta cheese, parmesan cheese, nutmeg, sherry vinegar, and red pepper flakes in a food processor. Pulse until the texture is creamy. Add salt and pepper to taste.

Assemble the Ravioli
Lightly cover a piece of parchment paper with semolina flour or cornmeal (this will prevent the ravioli from sticking). Have ready: a stack of wonton wrappers, a small bowl of water, a brush, additional semolina flour or cornmeal.

Place 1-2 tsp of squash filling in the center of the wonton wrapper.

Brush the outside edges of the wonton wrapper with water. 

Fold the two outer points of the wonton wrapper together to make the wonton into a triangle. 

Press from the inside of the ravioli (near the filling) outward to seal the ravioli. This will help to remove any air bubbles that might be on the inside. If necessary, fold over any extra dough on the outside to make a neater shape.

Repeat this process until all of the squash filling has been used. This recipe should make between 30-40 raviolis.

Place the raviolis in a large pot of boiling water for 3-5 minutes before serving with sage butter sauce, or your sauce of choice. If you'd like to make these ahead of time, they can be frozen in an air-tight ziplock bag, and then prepared at a later time.

Make the Sage Butter Sauce

Heat 4 TB butter in a sauce pan over medium heat until it begins to brown. Add 2 tsp of freshly chopped sage, salt, pepper, and a dash of walnut oil (optional). Serve atop acorn squash ravioli immediately.