Ingredients:

  • 2 cups (480g) butternut squash purée
  • 1/2 cup (125g) ricotta cheese, drained
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/4 tsp (1g) ground nutmeg
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 1 package (approx. 40 pieces) wonton wrappers
  • 1 egg, beaten
  • 4 cups (950ml) water
  • 1 tbsp (15g) salt
  • 6 tbsp (85g) unsalted butter
  • 15 fresh sage leaves
  • 1/2 cup (60g) chopped walnuts
  • 2 tbsp (30ml) reserved pasta water

Instructions:

  1. Place a wonton wrapper on a clean surface. Spoon 1 tsp (5g) of the filling into the center. Brush the edges with beaten egg, place a second wrapper on top, and press firmly from the center outward to remove air bubbles. Pinch the edges tightly to seal.
  2. Bring salted water to a rolling boil. Gently drop the ravioli in small batches. Cook for 3-4 minutes; they are done when they float to the surface and the wrappers look translucent. Remove with a slotted spoon.
  3. In the skillet, melt the butter over medium heat. Once it begins to foam, add the sage leaves and walnuts. Stir constantly for 3-5 minutes until the butter turns a mahogany-brown color and smells nutty. The sage should look crisp, not burnt.
  4. Add the cooked ravioli directly into the brown butter. Pour in the 2 tbsp (30ml) of reserved pasta water and toss gently for 60 seconds to emulsify the sauce into a velvety glaze.