Shop Now

Butternut Squash Ravioli with Whiskey Sage Cream Sauce

The flavors of Americana -- smooth rye whiskey and fragrant sage -- provided inspiration for this butternut squash ravioli with a rich whiskey-sage cream sauce.

Ingredients
Serves: 6
Directions
45 mins Prep time 1 hrs Cook time
45 mins Prep time
1 hrs Cook time
  • For the Butternut Squash Ravioli, preheat oven to 425°F. Place squash, cut side down, on lightly greased baking sheet. Bake 30 minutes or until tender. Cool squash

  • Meanwhile, melt 1 tablespoon of the butter in medium skillet on medium heat. Add hazelnuts; cook and stir 3 minutes or until toasted. Remove hazelnuts from skillet. Set aside. Melt remaining 1 tablespoon butter in same skillet on medium heat. Add onion, sage, garlic powder, salt, nutmeg and pepper; cook and stir 5 minutes or until onion is golden brown. Scoop out flesh from cooled squash and place in food processor; cover. Process until smooth. Add onion mixture, sugar and rye whiskey; process to mix well

  • Spoon 2 teaspoons squash filling in the center of each wonton wrapper. Lightly brush edges of the wrapper with water. Fold the wonton in half, crimping edges with fork to seal. Set ravioli aside or refrigerate until ready to cook

  • For the Whiskey-Sage Cream Sauce, melt butter in same skillet on medium heat. Add shallots, sage, garlic powder, salt and pepper; cook and stir 2 minutes or until shallots are slightly softened. Stir in rye whiskey and cream. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until sauce is slightly thickened and coats the back of a spoon

  • Meanwhile, cook ravioli in large pot of gently boiling salted water 4 minutes or until raviolis rise to the surface and are tender but not overdone. Transfer ravioli to serving plates. Spoon cream sauce over ravioli. Sprinkle with toasted hazelnuts

Cooking tip

Test Kitchen Tips:
•Rye whiskey is an American whiskey with a flavor similar to a smooth, rich bourbon.

•To prepare ravioli ahead, place uncooked ravioli in single layer on baking sheet. Cover. Refrigerate up to 2 days. Or freeze up to 1 week. Do not thaw before cooking.

I'm cooking now!

Nutrition information

(Amount per serving)

  • Calories: 533Cholesterol: 130mg
  • Sodium: 604mgProtein: 7g
  • Total Fat: 39gFiber: 3g
  • Carbohydrate: 35g

Ratings & Reviews: 1

Add your review

Comments

  • Madelyn on 09/12/2014

    Prefer recipes that aren't so time intensive, so I doubt I would ever make this. I'm a freezer cook -- I batch-cook when I can & freeze to microwave. ALSO not sure if "gluten-free" works here. Please add to your 3 upfront flavor-profile qualifiers. Eat meat is not "eat everything" - which renders it fairly useless for the many of us who avoid gluten (more than "avoid wheat" btw). Appreciate returns from "gluten-free" search but unclear if you understand what that means.

    Reply Was this helpful?

Top