Dust the assembled ravioli-and your work surface-with flour to keep the surface of the wrappers from sticking.Seal the wrapper firmly, using egg wash as an adhesive around the perimeter.Don't overstuff the wrapper-a little less than a tablespoon of filling should do.The secret to successful ravioli is threefold: Found in the refrigerated section of most supermarkets, wonton wrappers are a perfect, inexpensive substitute for fresh pasta, enveloping your filling of choice in thin sheets of flour, egg, and water. Divide among 4 warm plates and garnish with Parmesan and sage.ĭo you have the time on a busy weeknight to make fresh pasta by hand? We doubt it. Add the cooked ravioli to the pan, tossing gently to make sure they don't break.(Do this carefully, as you don't want the butter to burn.) Cook until the butter is lightly brown and begins to give off a nutty aroma.In the meantime, heat a large skillet or sauté pan over medium heat and add the butter and sage.Carefully drop in the ravioli and cook for 3 minutes, then drain.Salt the boiling water and turn down the heat to medium so that it's gently boiling.Repeat with the remaining wrappers to create 24 ravioli.Drain the ravioli and gently stir it in with the sauce. Remove from heat and add the parmesan and pine nuts. Press firmly around the edges with your fingers to secure the filling inside the ravioli. In a seperate sauce pan combine the butter and brown sugar on medium heat til they dissolve together, then simmer until the sauce thickens (it will thin out when you stir in the ravioli). Paint the edges of the wrapper with the egg whites, then top with another wonton wrapper.Working on a clean floured surface, lay down a single wonton wrapper and place a small spoonful of the squash mixture in the center, being careful not to overstuff.Mix the squash, vinegar, nutmeg, and Parmesan season with salt and pepper. Bring a large pot of water to a boil over high heat.
BUTTERNUT SQUASH RAVIOLI HOW TO
1 can (16 oz) butternut squash or pumpkin pureeĢ Tbsp grated Parmesan, plus more for garnishġ6 fresh sage leaves, plus more garnish 6254a4d1642c605c54bf1cab17d50f1e How to Make It
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