Butternut Squash Ravioli

At Spindleshanks at Lake Tahoe

Last week we took a week vacation and went to Lake Tahoe. We stayed on the North side this time. We didn't get our bi-weekly delivery of vegetables from Tanaka Farms last week. But we did try to find places to eat healthy. This is one dish that I'd have to say was my favorite meal while there. It's a butternut squash ravioli. This was served at Spindleshanks. http://spindleshankstahoe.com/. I couldn't convince them to give me the recipe, but here's there description:

Roasted Butternut Squash Ravioli with a Browned Butter Sage Sauce and Candied Pecans

I loved the way they served it. And if you ever get to Tahoe City, CA, I highly recommend eating here. There were so many good places to eat.

I bought some butternut squash this weekend at Whole Foods and I'm going to fix it some way. But after a quick search on the internet I found this recipe here:

Easy Butternut Squash Ravioli - http://allrecipes.com/recipe/easy-butternut-squash-ravioli/detail.aspx?event8=1&prop24=SR_Title&e11=butternut%20squash&e8=Quick%20Search&event10=1&e7=Home%20Page

Ingredients

1 cup mashed, cooked butternut squash
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pinch cayenne pepper
1/2 cup mascarpone cheese
1 egg yolk
1/3 cup grated Parmesan cheese
1 (16 ounce) package round wonton wrappers
2 tablespoons butter
1 clove garlic, unpeeled chopped fresh sage to taste
1 tablespoon grated Parmesan cheese, or to taste

Directions

1.Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.

2.Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.

3.Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.

4.Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.

I'm still undecided as to how I will fix it, but I'll keep you posted.

This recipe below may be as close to what I had but might be a bit more complicated:

Butternut Squash Ravioli with Sage-Brown Butter Sauce - http://allrecipes.com/recipe/butternut-squash-ravioli-with-sage-brown-butter-sauce/detail.aspx?event8=1&prop24=SR_Title&e11=butternut%20squash&e8=Quick%20Search&event10=1&e7=Home%20Page

Ingredients

1 large butternut squash - halved lengthwise, peeled and seeded
2 teaspoons buttersalt and ground black pepper to taste1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1/2 cup Parmesan cheese
50 wonton wrappers
1 teaspoon egg white, lightly beaten
Sauce
1/4 cup unsalted butter
1/4 cup chopped fresh sage leaves
salt and freshly ground black pepper to taste

Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
3.Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
4.Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
5.Fill a deep pot with lightly salted water and bring to a boil.
6.To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
7.Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
8.To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.

And here is the last one I found:

Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce - http://www.foodnetwork.com/recipes/emeril-lagasse/roasted-butternut-squash-ravioli-with-a-sage-brown-butter-sauce-recipe/index.html

Ingredients
9 tablespoons butter
3 tablespoons minced shallots
1 cup roasted butternut squash puree
Salt
Freshly ground white pepper
3 tablespoons heavy cream
3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
Pinch nutmeg
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
12 fresh sage leaves
1 tablespoon finely chopped fresh parsley leaves
Directions
In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

Remove the pasta from the water and drain well. Season the pasta with salt and pepper.

In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.

Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.