Roasted Butternut Squash Ravioli With Brown Butter

More from this source
SF Gate


Add a comment


1 small butternut squash (about 1 1/2 pounds)

Olive oil

2 teaspoons minced shallots (optional)

1/4 teaspoon minced garlic (optional)

5 fresh water chestnuts, peeled and finely diced, or 1/3 cup finely diced jicama

1/4 cup grated Parmesan

Salt and freshly ground black pepper to taste

1/4 teaspoon fresh lemon juice or to taste

32 thin wonton skins or potsticker wrappers

1 large egg + 1 tablespoon cold water

Extra virgin olive oil as needed

4-6 sprigs fresh tarragon, or 12 sage leaves

1/4 cup unsalted butter


2 tablespoons toasted pine nuts

Parmesan shavings

Chopped flat leaf parsley

You might also like

Butternut Squash And Mascarpone Ravioli With Ha...
Ravioli With Butternut Squash Pasta Sauce
Framed Cooks
Butternut Squash And Sage Ravioli
La Tartine Gourmande
Butternut Squash Ravioli With Rosemary Oil
Fine Cooking
Hazelnut & Chard Ravioli Salad Recipe
101 Cookbooks
Butternut Squash Ravioli
Whole Foods Market
Butternut Squash And Blue Cheese Ravioli
Naturally Ella
Giant Butternut Squash Ravioli
Five-Spice Duck With Butternut Squash Ravioli A...
Liquid Butternut Squash Ravioli With White Truffle
Martha Stewart