Grilled Butternut Squash Ravioli
Sweet, nutty and melt-in-your-mouth delicious, these Grilled Butternut Squash Ravioli make for an elegant fall dinner. The butternut squash is seasoned with nutty Maple Walnut seasoning then grilled until tender, infusing subtle notes of wood-fired flavor. Instead of homemade pasta, the smoky squash filling is stuffed into delicate wontons for an easy shortcut. The ravioli are boiled, then tossed in a luscious brown butter, sage and parmesan sauce.
1 cup Butter, Unsalted
1 Egg, yolk & white seperated
2 Garlic Cloves, Minced
2 tbsp Olive Oil
1/2 Red Onion, minced
1 Butternut Squash (1 1/2 lbs)
1/3 cup Fresh Sage Leaves
To Taste, Maple Walnut Seasoning
1/2 cup Parmesan Cheese, shaved
72 Square Wonton Wrappers
- Set the butternut squash on a cutting board, then cut in half. [Depending on the weight of the butternut squash, only half of the squash will need to be used.] Scoop out the seeds with a spoon and discard. Score diagonal lines into the surface of each squash half to form a diamond-like pattern, about ¼” deep. Brush with olive oil, then season with Maple Walnut.
- Transfer seasoned squash to the grill, skin-side down, and cook for 1 to 1 ½ hours. Remove from the grill and set aside to cool for 15 minutes.
- Meanwhile, heat the olive oil in a small saucepan. Add the onion and sauté for 2 minutes, then add in garlic and sauté for 1 minute, until fragrant. Remove from the heat.
- Scoop out the flesh of the squash into the bowl of a food processor, or simply peel off the skin using the back of a spoon. Add the sautéed onion and garlic. Season with Maple Walnut, then process on low for 1 minute. Add the egg yolk, then process another minute, until smooth, scraping down the sides if needed. Return the puree to the saucepan, or a mixing bowl. Set aside.
- Whisk the egg white in a small bowl, then set aside.
- On a flat work surface, lay out 8 to 12 wonton wrappers. Brush the edges of each wrapper with the beaten egg white, then place a ½ tablespoon of squash filling in the middle. Top each with another wrapper, then press along the edges to properly seal.
- Add water to a deep skillet or pot, then bring to a boil. Cook ravioli, in batches, for 2 minutes, then transfer to a greased sheet tray.
- Place a skillet on the grill, and melt the butter. Add sage leaves and sauté for 2 minutes, stirring often. Add the ravioli, and gently coat in sage butter.
- Transfer ravioli to a plate, and sprinkle with parmesan cheese. Serve warm.
- Basting Brush
- Cast Iron Skillet
- Food Processor
- Small Bowl
- Small saucepan
Slice off the bottom edge of the squash in order for it to sit flat on the grill.