Roasted Butternut Squash + Mushroom Ravioli with Oregano Browned Butter

This recipe is amazing. Yes, it’s covered in butter but once in a while it’s OK to go crazy. And besides, it’s a delicious crazy. You’ve heard of this browned butter fad, right? It’s all over the place. It’s in savory foods and sweet foods, it’s everywhere, so I decided to give it a try. The browned butter tastes like nothing I’ve ever had before. It has this depth of flavor that’s unbelievable, nutty almost. Just so so good. I followed Jessica‘s browned butter method and it turned out beautifully.

A couple of things to keep in mind with this recipe. First, it takes a little time to fill the ravioli so make sure you have the time! Also, the wonton wrappers dry out really easily so keep some damp paper towels nearby. You will need them to cover the wrappers if you have to walk away and also to lay over the finished ravioli while your make more.

Roasted Butternut Squash + Mushroom Ravioli
Makes 40

1 small onion, sliced julienne
1 large garlic cloves, chopped
4 cups butternut squash, cubed small
2 cups white mushrooms, chopped small
1/4 cup canned pureed pumpkin
2 tsp fresh oregano, chopped
2 tsp Herbs de Provence
1/2 tsp ground sage
40 wonton wrappers
Olive oil
Salt & pepper to taste
Bowl of water to seal the ravioli

Bring a large pot of water to a boil. Toss the squash and mushrooms in a little olive oil, Herb de Provence, salt & pepper. Then, roast in a 400ºF oven for 15 minutes or until the squash is cooked through.

In the meantime, add the onions, garlic, 1 tsp of oregano, sage, salt & pepper in a medium skillet and sweat until the onions are cooked.

Add the cooked onions, roasted veggies, pumpkin and remaining oregano to a large bowl. Mash with a potato masher or a fork until everything is incorporated and the squash is pureed. Taste for seasoning and adjust salt & pepper if needed. The mushrooms won’t mash up so just make sure the pieces are small.

To fill the ravioli, add 1 tsp of the filling to the center of the ravioli and run a wet finger around the edges.

Pull one of the corners down on a diagonal and press the edges closed. Try to gently press out any air bubbles while sealing the edges. And for the love of beautiful food, clip your nails so you don’t make puncture holes in your ravioli! I wouldn’t know this by experience or anything.

Drop the ravioli into a pot of boiling water for 5 minutes or until the wrapper is see-through. You don’t want the water at a rolling boil because it can open the seal on the ravioli.

Oregano Browned Butter

1 stick/8 oz of unsalted butter
1 tsp fresh oregano, chopped
Pinch of salt

Melt the butter according to the link above. Add the oregano and salt. Mine is a little dark but still amazing.

This is satisfying and delicious!

Last thing: these freeze wonderfully! Just lay them flat (so they are not overlapping) on a baking sheet and place in the freezer for a few hours, then transfer to a freezer safe zip-top bag. Just drop frozen into boiling water whenever the craving hits!


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