Butternut Squash Ravioli with Browned Butter and Sage Sauce; Broccoli with Pine Nuts, Parmesan, Lemon and Garlic

By Jennifer

Butternut Squash Ravioli with Browned Butter and Sage Sauce; Broccoli with Pine Nuts, Parmesan, Lemon and Garlic

This was delicious, but definitely a weekend meal;  making the ravioli wasn’t difficult but it took a little time.  You can make them the day before, if you’d like, and keep them in the fridge, covered with plastic wrap.  You can also make your own squash puree, which I had done a few weeks back and froze;  simply peel, chop and steam a butternut squash, and puree it in a food processor when it’s cool.

This dinner serves 4 adults, or 2 adults and 3 young children with leftovers for lunch.

Butternut Squash Ravioli with Browned Butter and Sage Sauce

  • 1 can butternut squash puree (about 2 cups)
  • 3 TBS Panko or dried breadcrumbs
  • 3 TBS freshly grated Parmesan cheese (I prefer Parmigiano-Reggiano, as does my 6 year old daughter, who kept sneaking chunks to snack on)
  • 3/4 tsp salt
  • 3/4 tsp minced fresh sage
  • freshly ground black pepper to taste
  • 1/4 tsp nutmeg
  • 1 12-oz. package square wonton wrappers
  • Cornstarch
  • 6 TBS unsalted butter
  • 3 tsp minced fresh sage
  • 1 1/2 tsp fresh lemon juice
  • Salt and black pepper to taste

Draining squash

Drain the squash puree in a paper towel-lined fine-meshed sieve for 5 – 10 minutes;  scrape into a bowl.

Combining ravioli filling

Add the Panko, cheese, salt, sage, pepper and nutmeg and mix to combine.

1/2 tsp filling on a won ton wrapper

Dust a baking sheet with cornstarch.  Working with a couple wonton wrappers at a time, spoon a 1/2 teaspoon of the squash mixture into the middle of each wrapper.

A finished ravioli

Dip your fingers in water and brush the edges of each wrapper;  take one corner and fold the wrapper in half, to form a triangle, pressing down on the edges.

More finished ravioli on cornstarch-dusted sheet

Place finished raviolis on the baking sheet;  cover a filled sheet with a damp kitchen towel until ready to cook.

Bring a pot of salted water to boil;

Melting butter

while you’re waiting, melt the butter in a medium-sized skillet over medium heat, swirling, until it’s browned, about 1 – 2 minutes after it completely melts.

Browning butter, albeit difficult to see in the cast iron skillet!

Chopping sage (chopped a little bit too much!)

Add the sage, lemon juice, salt and pepper, and keep warm on low heat until ready to use.

Cooking ravioli in batches

When the water is boiling, lower the heat to a simmer (about medium-low), and add the raviolis in batches, stirring once you’ve put some in and occasionally stirring to keep them from sticking.  Pour a little of the browned butter in a serving dish;

Remove with a slotted spoon

after about 4 minutes, use a slotted spoon to remove the raviolis and place them in the dish.  When you’ve removed them all, add more raviolis to cook in the pot, and drizzle and little butter over the ones in the dish.  Continue until all the raviolis are cooked and you’ve drizzled the last of the butter on the top.  (You can keep the dish warm in a low oven until they’re all cooked).

Drizzle with sage sauce, keep warm until they’re all finished cooking

Broccoli with Pine Nuts, Parmesan, Lemon and Garlic

  • 1 1/4 lb. broccoli, trimmed
  • 2 TBS pine nuts
  • 4 TBS freshly grated Parmesan
  • 2 TBS olive oil
  • 2 cloves garlic, thinly sliced
  • zest of one lemon
  • freshly ground black pepper to taste

Pine nuts in the pan

In a small dry skillet toast the pine nuts over medium-low heat until they are golden, giving them a shake or a stir every couple minutes.  You’ll smell them when they are close to being ready.

Pine nuts toasted

Remove from heat and dump them in a serving bowl.

Garlic is fragrant

In the same small skillet heat the olive oil over medium heat and cook the garlic until fragrant and just starting to turn golden, about 1 – 2 minutes.  Remove from heat.

Bring a pot of salted water to a boil and cook the broccoli until crisp-tender, about 3 – 4 minutes;  drain.

Draining broccoli

Toss the broccoli with the pine nuts, garlic and oil, parmesan and lemon zest;  season with pepper.

Broccoli is ready

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