Indulge in the rich, velvety flavors of autumn with our Butternut Squash and Mascarpone Ravioli with Hazelnut Brown Butter! This Italian-inspired dish is not just a meal; it's an experience that will transport your taste buds to a cozy trattoria. Imagine tender, homemade ravioli filled with a creamy blend of roasted butternut squash and mascarpone, all drizzled in nutty brown butter and topped with fragrant sage. Whether you're impressing guests at a dinner party or treating yourself to a gourmet night in, this recipe is sure to leave everyone asking for seconds. Don't miss out on this culinary delight—read on to discover how to create this masterpiece in your own kitchen!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 1 cup mascarpone cheese
- 1 package of wonton wrappers
- 1/2 cup hazelnuts, chopped
- 1/2 cup unsalted butter
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- Begin by preparing the butternut squash. Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into small, even pieces to ensure even cooking.
- Spread the cubed butternut squash on a baking sheet lined with parchment paper. Drizzle with olive oil, and season with salt and pepper. Toss to coat the squash evenly.
- Roast the butternut squash in the preheated oven for about 25 minutes, or until it is tender and lightly caramelized. Stir halfway through to ensure even roasting.
- Once the squash is done roasting, remove it from the oven and allow it to cool slightly. Transfer the roasted squash to a mixing bowl.
- Add the mascarpone cheese to the bowl with the roasted squash. Use a fork or a potato masher to blend the two ingredients together until smooth and creamy. Taste and adjust seasoning with more salt and pepper if needed.
- To assemble the ravioli, take a wonton wrapper and place about 1 tablespoon of the butternut squash and mascarpone mixture in the center of the wrapper.
- Moisten the edges of the wonton wrapper with a little water using your finger or a brush. Fold the wrapper over to create a triangle, pressing the edges to seal tightly and removing any air pockets. Ensure the edges are well sealed to prevent the filling from leaking during cooking.
- Repeat the process with the remaining wonton wrappers and filling until all the filling is used up. You should have about 16 ravioli.
- In a large pot, bring salted water to a gentle boil. Carefully add the ravioli to the boiling water, cooking them in batches if necessary to avoid overcrowding. Cook for about 3-4 minutes or until they float to the surface and are cooked through.
- While the ravioli are cooking, prepare the hazelnut brown butter. In a skillet over medium heat, melt the unsalted butter. Continue to cook the butter, swirling the pan occasionally, until it turns golden brown and develops a nutty aroma, about 5-7 minutes.
- Add the chopped hazelnuts to the brown butter and cook for an additional 1-2 minutes, stirring frequently until the hazelnuts are toasted and fragrant.
- Once the ravioli are cooked, use a slotted spoon to transfer them to the skillet with the hazelnut brown butter. Gently toss the ravioli in the sauce to coat them evenly.
- To serve, plate the ravioli and drizzle with the hazelnut brown butter. Garnish with fresh sage leaves for an aromatic touch. Enjoy your Butternut Squash and Mascarpone Ravioli with Hazelnut Brown Butter!
Tips
- Perfect Roasting: When roasting the butternut squash, ensure the pieces are evenly cubed for consistent cooking. A little caramelization enhances the sweetness and flavor!
- Sealing the Ravioli: When folding the wonton wrappers, make sure to press out any air pockets before sealing. This prevents the ravioli from bursting during cooking.
- Cooking in Batches: If you're making a large batch of ravioli, cook them in small batches to avoid overcrowding the pot. This ensures they cook evenly and don’t stick together.
- Brown Butter Magic: Keep a close eye on the butter while it’s browning. It can go from perfect to burnt quickly! Look for a golden color and a nutty aroma.
- Garnish for Flair: Fresh sage leaves not only add a pop of color but also enhance the dish's flavor. Consider crisping them in the brown butter for an extra touch.
- Serving Suggestion: Pair this dish with a light salad or a glass of white wine to balance the richness of the ravioli and brown butter sauce.
Nutrition Facts
Calories: 538kcal
Carbohydrates: 29g
Protein: 7g
Fat: 47g
Saturated Fat: 23g
Cholesterol: 84mg
