Autumn Squash Ravioli With Sage Brown Butter Sauce

Ingredients

  • Servings: 6
  • 1 medium squash (use butternut, delicata, or kabocha)
  • 1/2 bunch thyme sprigs
  • 2 tablespoons vegetable oil
  • Pinch of nutmeg
  • 1/2 vanilla bean, split lengthwise and seeds scraped from the pod
  • 36 wonton wrappers
  • 1 egg, lightly beaten for egg wash
  • 1 tablespoon butter
  • 1/4 pound roasted chestnuts, peeled and sliced (optional)
  • For the brown butter sauce:
  • 5 tablespoons butter
  • 15-18 small fresh sage leaves
  • 1/4 cup low-sodium chicken broth
  • 1/4 cup grated Parmigiano-Reggiano cheese

Description

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