Course Two: Butternut Squash Ravioli with Sage Brown Butter Sauce

Listen, if your valentine wasn’t in love with you after the first course, they DEFINITELY will be after this. This recipe can be made ahead of time and stored in the fridge (if same day) or even frozen for up to a month or so.

Ingredients:

• 1/4 of butternut squash (basically 15-20 1 inch cubes)
• 1/4 cup of ricotta cheese
• 1 large shallot (2 smaller ones)
• 1 clove of garlic
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 package wonton wrappers (or eggroll wrappers)
  
  For Sage Brown Butter Sauce:
  
• Butter (salted or unsalted)
• Sage leaves
  

Directions:

Ok, I am not going to lie, this is pretty intense and there are a lot of steps, but again you can make this ahead of time so its fine, and it’s delicious, therefore totally worth it.

First things first, preheat the oven to 400 degrees. While that is preheating chop your butternut squash into 1 inch cubes. 15-20 cubes will be perfect (there are more in my picture because I am making double).

Toss those some extra virgin olive oil and heavily salt and pepper and leave in the oven for 22-25 minutes. Be sure to check about 15 minutes in and shake the pan. Once the squash is fork-tender set aside and let cool.

While that is cooking, start chopping your garlic and shallots. A course chop will be fine, since they will be going in a food processor. Next, turn skillet on medium heat and skillet drizzle EVOO (enough to coat the pan). Toss in garlic and shallots. Let them cook down for about five minutes then set aside.

Ok, so once everything is cooked and cooled. Toss the spices (cinnamon and nutmeg), ricotta,

squash, shallots and garlic mixed into a food processor (a blender would work, but you will have to push down the mixture a lot). Blend until everything is smooth.

Next take a spoon full of the filling and place in the center of your wonton wrapper. Brush the sides of the wonton with water or egg wash (I have done it both ways and they both work fine) and place another wonton wrapper on top and press firmly on the edges keeping the filling in the center.

Once you’ve made all the raviolis (I think four per person will work, unless your date is really hungry) simply drop into a boiling water (be sure to add salt!) and wait till raviolis float to the surface, 2-3 minutes. If you are making these ahead of time, line parchment paper on a tray and lay ravioli flat cover and put in the fridge until you need them (same day only). Make sure they don’t touch or they will stick together.

Ok, so this might make more than you and your date want. Again, this is ok; you can freeze these for up to a month. So just do the same thing, line parchment paper and put in Tupperware. Done. Easy.

Now for the sauce...

While your raviolis are cooking, take 3-4 tablespoons of butter (depending on how much sauce and raviolis you have, about 1 tbsp of butter is good for 3-4 raviolis) and drop into skillet on medium heat.

Once butter has melted drop in sage leaves that are removed from their stems. Once, the butter will turns an amber color its ready.

The next part is the easiest of all; spoon over raviolis and serve! You can throw some parmesan cheese on there if you want.

Ok so there you have it. Course two.

Going to be honest...I have a big night tonight so I don’t know if I can make course three for tomorrow, but I promise you, it will be here by Thursday!