Homemade Butternut Squash Ravioli

Butternut Squash Ravioli with Sage-Infused Olive OIl

Butternut Squash Ravioli with Sage-Infused Olive Oil

Christmas is coming and one of the nice things about this time of year is, of course,  gathering with family. There are several of my recipes that I reserve especially for these times, so I can take advantage of the extra man-power. Homemade butternut squash raviolis definitely fall into this category.  A simple but labor-intensive dish,  these raviolis are a great way to incorporate the whole family so everyone feels like they are part of the meal.

I adapted my recipe from Emril Lagasse’s and used wonton papers instead of fresh pasta dough. For my sauce, I used olive oil simmered with rosemary and sage, instead of the butter that Emril’s recipe calls for. One trick I use to finish this dish is to purposely allow the starchy pasta water to drip into the serving dish when I transfer the raviolis. This makes the sauce sauce-ier and more delicious.

Butternut squash and Parmigiano-Reggiano are the stars of this dish, but they could be easily substituted with different combos like crispy prosciutto and ricotta, goat cheese and mushrooms, salmon and chives (with a cream sauce instead). You could even do sweet raviolis with cinnamon-apples and mascarpone with a caramel sauce…mmm.

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Cubes of squash are simmered with chicken broth and herbs while onions are softened. Their powers combine in the Cuisinart to make the filling.

A little Ecuadorian princess delicately folds the wonton papers filled with sweet and savory squash

A little Ecuadorian princess delicately folds the wonton papers filled with sweet and savory squash into perfect raviolis

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