This is an elegant and show-stopping first course. You can certainly make fresh pasta for this recipe, but using wonton wrappers instead is an easier alternative. Because there are a series of steps in making the ravioli, I usually make a large batch and then freeze them for later use.
- 1/2 cup hazelnuts
- For the Filling:
- 1 medium butternut squash
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter (softened; divided)
- 5 to 6 tablespoons shallots (minced; divided)
- Salt (to taste)
- Black pepper (to taste)
- 3 tablespoons heavy cream
- 4 tablespoons Parmesan (grated)
- Pinch nutmeg
- For the Ravioli:
- 1 package wonton wrappers
- 1 large egg (beaten with 1 teaspoon water)
- Flour (for dusting)
- For the Sauce:
- 4 tablespoons unsalted butter (cold)
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh sage (minced)
Note: while there are multiple steps to this recipe for butternut squash ravioli with white-wine cream sauce, it is broken down into workable sections to help you better plan for preparation and cooking.
Toast the Hazelnuts
Gather the ingredients.
Heat oven to 375 F. Spread hazelnuts on a baking sheet and toast in the oven for 15 minutes.
Transfer hazelnuts to a kitchen towel and rub briskly to remove the skins.
Coarsely chop hazelnuts and set aside.
Prepare the Filling
Split butternut squash in half and rub 1 tablespoon olive oil on the flesh and lay cut side down on a baking sheet.
Bake 30 to 35 minutes until a fork pierces the flesh easily. Allow it to cool enough to be able to handle it without burning yourself and scoop out the flesh.
Purée in a food processor or blender, adding a little water, if needed.
Melt 1 tablespoon butter in a large skillet and when foaming subsides, add 3 tablespoons shallot and sauté 1 minute.
Add the squash purée and cook on medium heat, stirring frequently, for 2 minutes, until the squash is somewhat dry. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Stir in 3 tablespoons heavy cream and cook for another 2 minutes.
Remove from the heat and add 4 tablespoons grated Parmesan and pinch of nutmeg and stir until blended. Allow time for it to cool.
Fill the Ravioli
Line a baking sheet with wax paper and dust lightly with flour. Lay out 12 wonton wrappers on a clean surface also lined with wax paper and lightly dusted with flour.
Place 1 teaspoon of filling in the center of each wonton. Lightly brush 4 wontons with the beaten egg. (Brushing only 4 at a time prevents the beaten egg from drying.)
Lay another wonton wrapper on top of each one.
Press gently from around the center of the filling to the edges, squeezing out any air bubbles. Transfer ravioli to the wax paper-lined baking sheet and repeat with the remaining 8 wontons, brushing 4 at a time. Place another sheet of wax paper on top of the ravioli and lightly dust with flour. Make 12 more ravioli and lay them on top of the second sheet of wax paper. (The ravioli can be frozen at this point.)
Make the White-Wine Sauce
For the white wine cream sauce, melt 1 tablespoon butter in a small saucepan and when the foam subsides, add the shallots and sauté 2 minutes until softened.
Add the white wine, cream, chicken broth, and lemon juice and simmer for 10 minutes until reduced by half.
Whisk in the cold butter 1 tablespoon at a time.
Stir in the minced fresh sage.
Cook the Ravioli and Serve
Bring a large pot of water to a low boil and add the ravioli. Gently stir the ravioli to prevent them from sticking together and simmer 4 minutes.
Using a slotted spoon, drain and transfer 4 ravioli to each plate.
Drizzle with the white-wine cream sauce and sprinkle toasted hazelnuts on top.
Serve and enjoy!