Butternut Squash Ravioli with White-Wine Sauce and Toasted Hazelnuts
This recipe combines sweet butternut squash with a rich, creamy white wine sauce.
Equipment
- Baking sheet
- Kitchen towel
- Food processor or blender
- Large skillet
- Small saucepan
- Large pot
- Slotted spoon
- Wax paper
Ingredients
For the filling
- 1 medium butternut squash
- 1 tablespoon olive oil
- 2 –3 tablespoons water
- 1 tablespoon unsalted butter softened
- 6 tablespoons minced shallots divided
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons heavy cream
- 1/4 cup grated Parmesan cheese
- 1 pinch ground nutmeg
For the ravioli
- 1/2 cup all-purpose flour for dusting
- 48 –50 wonton wrappers
- 1 large egg beaten with 1 teaspoon water
For the sauce
- 5 tablespoons cold unsalted butter divided
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup chicken broth or vegetable broth for vegetarian option
- 1 tablespoon fresh lemon juice
- 2 tablespoons minced fresh sage
Topping
- 1/2 cup hazelnuts
Instructions
- Toast Hazelnuts: Preheat the oven to 375°F. Spread hazelnuts on a baking sheet and toast for 15 minutes. Rub them in a kitchen towel to remove skins, then chop and set aside.1/2 cup hazelnuts
- Prepare the Filling: Cut the butternut squash in half, rub the flesh with olive oil, and place cut-side down on a baking sheet. Roast for 30–35 minutes or until fork-tender. Let cool, scoop out the flesh, and puree in a food processor, adding water if needed.1 medium butternut squash, 1 tablespoon olive oil, 2 –3 tablespoons water
- Melt butter in a skillet: Heat 1 tablespoon of unsalted butter in a large skillet over medium heat. Once melted and foaming, add half the minced shallots and sauté for 1 minute until fragrant. Stir in the butternut squash puree and cook for 2 minutes, stirring frequently. Season with salt and pepper, then stir in the heavy cream and cook for an additional 2 minutes. Remove the skillet from heat and mix in the Parmesan cheese and nutmeg until well combined. Let the mixture cool.1 tablespoon unsalted butter, 6 tablespoons minced shallots, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 3 tablespoons heavy cream, 1/4 cup grated Parmesan cheese, 1 pinch ground nutmeg
- Fill the Ravioli: Dust wax paper and a baking sheet with flour. Lay out 12 wonton wrappers. Add 1 teaspoon of filling to the center of each. Brush edges with egg wash, cover with another wrapper, and press to seal, removing air bubbles. Repeat until all wrappers are used, dusting with flour as needed.1/2 cup all-purpose flour, 48 –50 wonton wrappers, 1 large egg
- Make the White-Wine Sauce: Melt 1 tablespoon butter in a saucepan. Sauté the remaining shallots for 2 minutes. Add wine, cream, broth, and lemon juice. Simmer for 10 minutes until reduced by half. Whisk in remaining butter, one tablespoon at a time. Stir in sage and set aside.5 tablespoons cold unsalted butter, 1/2 cup dry white wine, 1/2 cup heavy cream, 1/2 cup chicken broth, 1 tablespoon fresh lemon juice, 2 tablespoons minced fresh sage
- Cook Ravioli and Serve: Bring a large pot of salted water to a low boil. Add ravioli in batches, cooking for 4 minutes. Drain with a slotted spoon, transfer to plates, and top with sauce and hazelnuts.
Notes
- Time-Saving Tip: Roast butternut squash and toast hazelnuts simultaneously at 350°F.
- Hazelnut Shortcut: Use pre-blanched hazelnuts to skip skin removal; just toast them.
- Wonton Wrapper Hack: Find wonton wrappers in the refrigerated section as an easy pasta substitute.
- Freezing Instructions: Freeze extra ravioli flat on a baking sheet, then transfer to freezer bags once firm.
- Vegetarian Option: Swap chicken broth for vegetable broth to make the dish vegetarian-friendly.
- Prevent Sticking: Stir gently and avoid overcrowding the pot while boiling ravioli.
- Sauce Tip: Keep sauce warm over low heat to maintain the perfect consistency.