Autumn Squash Ravioli With Sage Brown Butter Sauce Recipe


  • 1/2 bunch fresh thyme (about 15 to 20 sprigs)
  • 2 tablespoons vegetable oil
  • 1 medium squash (use butternut, delicata, or kabocha), halved lengthwise
  • 1/2 vanilla bean, split lengthwise and scraped, seeds reserved
  • Pinch nutmeg
  • 36 wonton wrappers
  • 1 large egg, lightly beaten
  • 1 tablespoon unsalted butter
  • 1/4 pound roasted chestnuts, peeled and sliced (optional)
  • 1/4 cup Parmigiano-Reggiano cheese
  • Sage Brown Butter Sauce, warmed


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