Butternut Squash with Brown Butter Sage Sauce {for normal people.}

by Maren on March 12, 2013

Did you miss the we’re all moved and see my spankin’ new apartment post?!?!


I finally got to cook something. It felt so good.

Making ravioli from scratch is a little intimidating. Or is it just me?

I think it’s intimidating. But guess what? I have a super easy and sneaky way for us “normal” people to make homemade ravioli.

I have 3 words for you…

Won. Ton. Wraps.

Boom! I know your mind is blown.


This recipe is from Top Chef University and it’s the beginning of a new Veggie Week. Veggie Week might go on for a complete second or third week… moving makes cooking extra challenging.

Some things I did in this recipe that I’d never done before:

  1. I made ravioli.
  2. I roasted butternut squash
  3. I used wanton wraps
  4. I successfully made something that included “brown butter”


Butternut Squash Ravioli with Brown Butter Sage Sauce
Serves 3
wanna make ravioli but feel like it's intimidating? this recipe is for you!
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 15 min
  1. (for the roasted squash)
  2. 1 medium sized butternut squash
  3. evoo for drizzling
  4. salt and pepper
  5. (for the filling)
  6. 2 cups roasted butternut squash
  7. 1 tsp orange zest
  8. 1/4 tsp ground nutmeg
  9. 1/2 clove garlic, diced
  10. 2 TBSP heavy whipping cream
  11. 1 egg
  12. salt and pepper to taste
  13. 1 package wonton wrappers
  14. (for the brown butter sauce)
  15. 2 sticks unsalted butter
  16. 2 tsp minced shallot
  17. 1 TBSP Worcestershire sauce
  18. 1 tsp balsamic vinegar
  19. 2 TBSP sliced sage
  20. a squeeze of lemon juice
  21. salt and pepper to taste
  1. (For the roasted squash)
  2. Begin by preheating the oven to 350 degrees
  3. Cut off the stem ends of the squash. Then cut down the middle. Remove all the seeds and stringy bits from the core with a spoon. Half the halves with a knife. Spread onto a baking sheet and drizzle with evoo, salt and pepper.
  4. Roast for 45 minutes to 1 hour.
  5. (For the filling)
  6. Remove the squash from the oven and cut the meaty parts away from the skin. Blend or food process the squash together with cream, eggs and orange zest. Add salt and pepper if needed. Set aside to cool while you prep for making the ravioli.
  7. On a lightly floured surface lay out half of the wonton wrappers, this should be 12 to 24. Place a tablespoon of filling in the center of each wonton wrapper. Now fill a small cup with water. Take your index finger and dip it in the water. Finger the water along the 4 edges of the first wonton wrapper. Place a brand new wonton wrapper on top and press the edges together firmly. Repeat until all ravioli are made.
  8. Place a damp cloth over the ravioli transferred to boiling water.
  9. Boil over medium high heat, a large pot of water. Add a lot of salt to the water so it wont boil over. Gently place the ravioli into the boiling water. Cook for 3-4 minutes.
  10. (For the Sauce)
  11. While the ravioli cook heat 2 stick of butter over medium high heat in a saute pan. Once completely melted add shallots and sweat for 2-3 minutes. Once sweated add lemon juice to deglaze the pan. Add Worcestershire sauce and balsamic vinegar. Add fresh sage leaves and a little bit of salt and pepper. Let simmer until ravioli are ready.
  12. In small batches, I did 4 at a time, transfer ravioli to the brown butter sauce mixture. Let cook for 30 seconds to a minute, remove and plate. Repeat until all ravioli have sat in the sauce.
  13. Feel free to spoon a little extra sauce over the ravioli. I topped mine with a few fresh sage leaves. Enjoy.
  1. Make sure to remove as much of the air from between the wonton sheets as possibly when making the ravioli, this will keep them together in the boiling water better.
  2. Don't leave the filling in a tall mound, press it down a little before topping with the second wonton wrapper.
Adapted from Top Chef University
Marens Morsels http://marensmorsels.com/blog/


I’m still drooling over these ravioli. They’re tasty, rustic, and simple. My brother already ate 2 of the 3 plates of ravioli I made.

It’s easy to do because they’re so good. But guess what? They’re completely vegetarian and really light so eat a million of them and feel light and healthy. I do. 


Wanna make easy ravioli, use wonton wraps. So genius. You can find them in the produce section where all the tofu and Asian stuff is. Well, that’s where they are in the 2 markets in Salinas. 

I really don’t want to mess with making homemade pasta. It sounds fun to do as a PROJECT some rainy afternoon. But I don’t want to do it all the time. Wonton wraps are the answer. I’m really impressed at how great they panned out, and on my first try.



If you don’t have fresh sage I’d totally use dried. I think it’ll work pretty-much the same way.

Ohh… I almost forgot to tell you. My squash, after roasting, was still a little under cooked in the middle. I didn’t notice until I’d blended in the egg, cream and zest. So, I put the filling into a microwave safe bowl and microwaved it for 4-5 minutes. It worked perfectly and my filling was awesome.



Tell me about you!! I want to know…

Have you ever made homemade pasta? How’d it go? Any tips?

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{ 8 comments… read them below or add one }

Kelli H (Made in Sonoma) March 12, 2013 at 8:19 pm

This meal used to be my go-to-meal to order in restaurants. I haven’t had it in wayyyy too long.

It looks DEE-licious!

I’ve never made homemade pasta at home. I’ve never felt like taking on that PROJECT. haha. I’m sure it’d be tasty though if I ever decided to.


Maren March 13, 2013 at 9:07 am

I agree. making past from scratch seems like a labor.


Ute May 25, 2013 at 2:48 pm

I love the won-ton idea, but making your own pasta is really easy and fun to do. If you have a rolling pin, (in a pinch, you can even use a wine bottle, which is how I got the courage to try this with my girlfriend in the first place) pastry brush, and pizza cutter, then you’re all set!

You’ll also need 2 heaping cups of unbleached all-purpose flour, or 9 ounces if you measure by weight) 3 large eggs, 1 tablespoon olive oil, and 1 teaspoon kosher salt.

Mix your ingredients into a nice smooth dough and knead for about 5 minutes. Once you’ve kneaded the dough, let it rest for 15 minutes or so covered with a tea towel.

Dust your countertop with flour. Cut the ball of dough in half; re-cover the other half with the tea towel.

Roll out half of the dough with your rolling pin/wine bottle.

Add flour if it gets sticky and keep rolling until your sheet of pasta is about 1/8-inch thick. The dough will fight you and want to bounce back, so continue to roll and stretch gently with your hands until the dough is about 8 inches wide and 16 inches long. Repeat with the second piece of dough.

Now you’re ready to fill your pasta. Grab your filling and spoon tablespoons of filling onto the one pasta sheet like you’d put cookie dough on a baking sheet, leaving about an inch between mounds. If your dough is thin enough, you should be able to fit 16 tablespoons on your sheet in two rows.

With a pastry brush, brush a bit of water in the channels around the mounds of filling and the outside of the sheet so that your sheets of pasta will stick together. Lay the second sheet of pasta on top, and press down between them to seal the sheets together. Make sure you eliminate any air pockets.

Cut the ravioli into squares/rectangles using either a pizza cutter or a sharp knife, and press again to make certain your pockets are sealed completely.If you want to cook your ravioli immediately, just drop them into boiling salted water!

If you want to save them or store leftovers, dust them with a little flour and let them sit for a few minutes (so they won’t stick together) and layer them on cling film in a single layer in a plastic bag/container. You can store them in the refrigerator for up to a week, or in the freezer for a month or two.

It’s actually taken me longer to type this than it would for you to try it on your own. And the best part is that you can fold your thin, smooth satiny dough over multiple times and cut the dough into thick or thin strips, lay them out to dry or cook them immediately and have fresh homemade pasta to ladle your favorite meat sauce over.



Monet March 12, 2013 at 8:28 pm

Hi lovely lady. Long time, I know! I’ve missed you and your sweet self, and I’m glad that I can finally get back into the blogging/reading groove! Your ravioli looks picture perfect, and I could agree with you more…wonton wrappers are the way to go! Thank you so much for sharing!


Maren March 13, 2013 at 9:06 am

Hi Monet! I’m so excited for you and your husband. And I still drool over everything you bake! Ohh my goodness it all looks delicious.


Sonia the Mexigarian March 13, 2013 at 9:19 am

Love butternut squash ravioli. It’s been my go to dish in restaurants lately. Your plate looks so yummy!

Yes, homemade pasta is intimidating. I still cringe a little when I make Hungarian dumplings for my soups. Though I haven’t tried making Italian versions. . . I can only imagine the time involved lol.


Maren March 13, 2013 at 10:14 am

I love squash ravioli too. I love ordering it. I don’t think I’m ever making pasta from scratch. Max really wants to and I’m thinking, I’ll let him do that project and I’ll go shopping.


Alysia @ Slim Sanity March 13, 2013 at 5:16 pm

aaaah that is so clever! I’ve never thought about squash ravioli, but it sounds freakin’ awesome!


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