Ravioli is a nearly universally loved food, and yet I’ve only met one person who has made it from scratch. Because sadly, the time and knowledge and desire to spend hours making and rolling and cutting your own dough has been essentially lost to today’s fast-paced and convenience-based lifestyle.
Well I have good news!
You can have your ravioli and eat it too. With one easy trick, you can make fresh, ‘homemade’ ravioli in minutes. Honest.
The trick? Wonton wrappers.
The wrappers are basically very thin dough, and they are perfect for stuffing with a delicious autumn spiced filling. Whereas making your own noodles requires hours of work, tedious rolling, or having a fancy pasta machine, these ravioli take only about 10 minutes total once you have your filling ready!
This recipe makes about 25 ravioli, or half the number of won ton wrappers in your package (’cause you need 2 per ravioli).
- 1 package wonton wrappers
- 1 egg, lightly beaten
- 1/2 butternut squash*, roasted
- Optional: pinch of cinnamon, nutmeg, sage, sea salt, brown sugar, maple syrup, parmesan cheese, ground nuts
Sage Brown Butter**:
- 1/2 stick of butter
- Handful of sage leaves
- Optional: sea salt, cracked black pepper
Step 1: Roast a butternut squash by slicing it in half, removing the seeds, and placing it cut-side-down on a baking sheet or pan. Bake at 350 F on the bottom rack of the oven for 45 minutes, flip, and bake another 25 minutes. The flesh should be tender and you can scoop it right out into a bowl.
If you want your filling to have more flavor, you can choose to add any of the following: dried or fresh sage or rosemary leaves, a pinch of cinnamon, nutmeg, or cardamom, salt and or pepper, shredded parmesan cheese, crushed pine nuts or walnuts. I just left my filling as butternut squash because I love the flavor.
Step 2: Mash your squash up with a fork; lay out a single layer of wonton wrappers on a flat surface. Place a scant tablespoon of your filling in the center, and then use your fingers or a pastry brush to spread the egg all around the edges. Place another wrapper on top, and press down to seal.
I recommend doing these just 3-4 at a time, you don’t want your egg sealant to dry up before you press the top layer on.
Step 3: Bring a pot of water to a boil, and drop your ravioli in 2-3 at a time. Boil for 5-7 minutes, until they are floating, and then remove to a strainer or pan.
Step 4: While the ravioli are boiling, you can make the sage brown butter sauce. Melt a half a stick of butter in a pan, and bring it to a gentle simmer.
“Browned” butter and “burnt” butter are only a few seconds apart.
Step 5: Add a handful of fresh sage leaves. They will begin to shrink up and get crispy. They only need to cook in the bubbling butter for about 1-2 minutes, don’t let them get black. Take the pan off the heat, add some sea salt and cracked pepper, and you’re ready to roll!
Put 2-3 ravioli on a plate, and drizzle with the sage butter. It makes for a very impressive presentation, and a delicious, complex flavor with minimal ingredients and time.
This is a perfect, satisfying fall or winter recipe to use up seasonal, affordable squash, get some needed vitamins and fiber into your diet, and impress your dining companions. Once boiled, you can store in the refrigerator for 3-5 days, or freeze in a single layer for up to 3 months.
*Butternut is not the only squash that works in this recipe. You can also use acorn squash, delicata squash, pumpkin, sweet potato, or really any firm-fleshed autumn or winter gourd here.
**Sage brown butter is not the only sauce, either. It complements the flavor of squash well and is seasonal at the same time. However, the ravioli would be equally delicious with an Alfredo or marinara.