Butternut Squash Ravioli with Sage Sauce

Feeling ambitious on this Saturday evening, I decided to try out Kim Barnouin’s Butternut Squash Ravioli with Sage Sauce. I was surprised at how easy the wonton wrappers were to make, and overall was very pleased with how the dish came out. While a lot of work for an every-day meal, this recipe is definitely a good one to have in my repertoire for a special occasion.

Wonton Wrappers

Makes 24 wrappers

Ingredients:

2 cups all purpose flour + more for dusting

½ teaspoon salt

½ cup warm water

Whisk together flour and salt in a medium bowl. Slowly stir in the warm water with a fork until the dough turns stiff. Place the dough on a floured surface and knead until smooth, about 12 minutes. Cover with a clean kitchen tow land let stand for 20 min. Divide the dough in half and roll out to 1/16 inch thick, reflouring the surface as needed to prevent dough from sticking. Cut the dough into 3 inch squares for the ravioli.

Ravioli with Sage Sauce

Makes 24 ravioli

Ingredients:
2 cups frozen butternut squash, thawed
1 1/2 sticks Earth Balance (vegan butter)
1/2 cup panko bread crumbs

1/2 cup vegan parmesan cheese
Salt and Pepper to taste
1 recipe for wonton wrappers (above)

1 bunch fresh sage, stems removed

Place the squash and 1/2 stick of butter in a blender and process until smooth. Transfer to a medium bowl and stir in the bread crumbs, cheese and salt and pepper. Place 1 tbsp of the squash mixture into the center of each wonton wrapper. Brush edges of the wrapper with water and fold one corner over to create a triangle. Press the edges to seal tightly. Bring a large pot of water to a boil over high heat. Add the ravioli and cook for 5 to 6 minutes. Remove with slotted spoon Meanwhile melt the remaining butter in a large skillet over medium heat. Add the sage and cook 3 minutes. Remove from heat and toss with the ravioli before serving.