Chef's Tip
When making the ravioli, be sure to press out all air bubbles around the filling before sealing the edges. This prevents the ravioli from bursting during cooking and ensures the filling stays inside where it belongs.
Instructions
- Preheat oven to 400°F. Peel and dice butternut squash into 1-inch cubes. Toss with olive oil, brown sugar, 1/2 tsp salt, and black pepper on a baking sheet.
- Roast squash for 25-30 minutes until very tender and caramelized. Let cool slightly.
- Transfer roasted squash to a food processor. Add ricotta, Parmesan, egg, 1 tbsp chopped sage, nutmeg, and remaining 1 tsp salt. Pulse until smooth. Refrigerate for 30 minutes to firm up.
- For the candied walnuts: In a small skillet, combine walnuts, granulated sugar, and cinnamon. Cook over medium heat, stirring constantly, until sugar melts and coats the walnuts, about 3-5 minutes. Transfer to parchment paper to cool. Break apart if needed.
- Make the ravioli: Working with 6 wonton wrappers at a time (keep others covered with a damp cloth), place 1 tsp of filling in the center of each wrapper.
- Brush edges with water, place another wrapper on top, and press firmly around the filling to seal, removing air bubbles. Repeat with remaining wrappers and filling.
- Bring a large pot of salted water to a gentle boil. In batches, cook ravioli for 2-3 minutes until they float and are tender. Remove with a slotted spoon.
- While ravioli cook, prepare the sauce: In a large skillet, melt butter over medium heat. Add whole sage leaves and cook until butter turns golden brown and smells nutty, about 3-4 minutes. Remove from heat.
- Carefully add cooked ravioli to the brown butter sauce, along with 2 tbsp of pasta cooking water. Gently toss to coat.
- Add candied walnuts and remaining 2 tbsp chopped sage. Toss once more to combine.
Plating
Divide ravioli among warmed plates, spooning brown butter sauce and walnuts over the top. Garnish with fried sage leaves, freshly grated Parmesan cheese, and a sprinkle of black pepper. For an elegant presentation, create a circular pattern with the ravioli and drizzle the sauce in a spiral from the center outward.
Storage & Reheating
Uncooked ravioli can be frozen on a baking sheet until solid, then transferred to a freezer bag and stored for up to 3 months. Cook from frozen, adding 1-2 minutes to the cooking time. Cooked ravioli can be refrigerated for up to 2 days. Reheat gently in melted butter over low heat until warmed through.
About This Recipe
Butternut squash ravioli is a beloved dish in Northern Italian cuisine, particularly in autumn when squash is at its peak. This version draws from Jacob Wirth's interpretation, which incorporated candied walnuts for texture and sweetness. The brown butter sage sauce is a classic Italian preparation that allows the sweet, earthy flavors of the butternut squash to shine while adding richness and depth to this refined pasta dish.