Butternut Squash Ravioli with White Wine Cream Sauce & Hazelnuts Recipe

Lisa Romerein/Photolibrary/Getty Images
  • 65 mins
  • Prep: 60 mins,
  • Cook: 5 mins
  • Yield: Serves 4 to 6
Ratings (30)
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.

What You'll Need

  • 1 medium butternut squash
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 3 tablespoons shallots (minced)
  • 3 tablespoons heavy cream
  • 4 tablespoons parmesan (grated)
  • 1 pinch nutmeg
  • salt to taste
  • black pepper to taste
  • 1 package wonton wrappers
  • 1 large egg (beaten with 1 teaspoon water)
  • Flour (for dusting)
  • 1/2 cup hazelnuts
  • 4 tablespoons unsalted butter (cold)
  • 1 tablespoon unsalted butter (softened)
  • 1/2 cup white wine (dry)
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tablespoon lemon juice (fresh)
  • 2 tablespoons sage (fresh, minced)

How to Make It

  1. Preheat 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.
  2. Split butternut squash in half and rub 1 tablespoon olive oil on the flesh and lay cut side down on a baking sheet. Bake 30-35 minutes until a fork pierces the flesh easily. Allow squash to cool, then scoop out the flesh and puree in a food processor or blender, adding a little water, if needed.
  1. Melt 1 tablespoon butter in a large skillet and when foaming subsides, add 3 tablespoons shallot and sauté 1 minute. Add the squash puree and cook on medium heat, stirring frequently, for 2 minutes, until the squash is somewhat dry. Season with ¼ teaspoon salt and ¼ 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 to cool.
  2. Line a baking sheet with wax paper and dust lightly with flour. Lay out 12 wonton wrappers on a clean surface. 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 a wonton wrapper on top of each one and 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.)
  3. 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.
  1. 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.