Butternut Squash Ravioli with Whiskey Sage Cream Sauce Recipe | Yummly

Butternut Squash Ravioli with Whiskey Sage Cream Sauce

MCCORMICK
20Ingredients
70Minutes
820Calories
Read Directions
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Ingredients

US|METRIC
  • 1/2 butternut squash (medium, about 1 pound, seeded)
  • 2 tablespoons butter (divided)
  • 1/3 cup chopped hazelnuts (coarsely)
  • 3/4 cup finely chopped onion
  • 3/4 teaspoon sage (McCormick Gourmet™ Organic, Dalmatian)
  • 1/2 teaspoon garlic powder (McCormick Gourmet™ Organic)
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg (McCormick Gourmet™ Organic, Ground)
  • 1/8 teaspoon black pepper (McCormick Gourmet™ Organic, Coarse Ground)
  • 2 teaspoons brown sugar
  • 1 teaspoon rye whiskey
  • 30 wonton wrappers (refrigerated)
  • 1 tablespoon butter
  • 1/4 cup shallots (finely chopped)
  • 1 teaspoon sage (McCormick Gourmet™ Organic, Dalmatian)
  • 1/2 teaspoon garlic powder (McCormick Gourmet™ Organic)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper (McCormick Gourmet™ Organic, Coarse Ground)
  • 2 tablespoons rye whiskey
  • 2 cups heavy cream
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    Directions

    1. 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
    2. 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
    3. 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
    4. 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
    5. 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
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    NutritionView More

    820Calories
    Sodium38% DV910mg
    Fat97% DV63g
    Protein20% DV10g
    Carbs18% DV53g
    Fiber12% DV3g
    Calories820Calories from Fat570
    % DAILY VALUE
    Total Fat63g97%
    Saturated Fat39g195%
    Trans Fat
    Cholesterol225mg75%
    Sodium910mg38%
    Potassium450mg13%
    Protein10g20%
    Calories from Fat570
    % DAILY VALUE
    Total Carbohydrate53g18%
    Dietary Fiber3g12%
    Sugars4g8%
    Vitamin A170%
    Vitamin C25%
    Calcium15%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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