Autumn Squash Ravioli with Sage Brown Butter Sauce

Autumn Squash Ravioli with Sage Brown Butter Sauce
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  • "Sage Brown Butter Sauce":/recipes/10966, warmed
  • ¼ cup Parmigiano-Reggiano cheese
  • ¼ pound roasted chestnuts, peeled and sliced (optional)
  • 1 tablespoon unsalted butter
  • 1 large egg, lightly beaten
  • 36 wonton wrappers
  • Pinch nutmeg
  • + 4 more ingredients
    • ½ vanilla bean, split lengthwise and scraped, seeds reserved
    • 1 medium squash (use butternut, delicata, or kabocha), halved lengthwise
    • 2 tablespoons vegetable oil
    • ½ bunch fresh thyme (about 15 to 20 sprigs)

Heat the oven to 375°F. Sprinkle thyme and vegetable oil on a rimmed baking sheet. Season squash generously with salt and freshly ground black pepper, and place cut side down on the baking sheet. Bake until squash is completely soft, about 45 minutes. Set aside and allow to cool. When squash is...

View full recipe at Chow


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