Butternut Squash Ravioli With Browned Butter And Sage – $10 or Less Meal for 4

This ravioli looks like a dish you’d get at a nice restaurant and pay a lot of money for. It’s surprisingly easy and so delicious! I have seen a lot of recipes for ravioli dishes that looked good but were either complicated or expensive…which this isn’t. I found this recipe in my new book, “Freakin’ Fabulous On A Budget” by Clinton Kelly, which is one of my new all-time favorite books of 2013. The two key ingredients are wonton wrappers and butternut squash. I got my squash at Albertsons for 79 cents a pound and the wonton wrappers were $2.74 at Wal-Mart. This meal will easily feed 6 people or 4 with leftovers. Sage gives the dish the special finishing touch…make sure you use fresh. You can always make the ravioli the night before and refrigerate until you’re ready to cook them.  The squash has a rich, nutty flavor and the cinnamon and nutmeg add a bit of sweetness…no one in the family is going to miss the meat!

BUTTERNUT SQUASH RAVIOLI WITH BROWNED BUTTER AND SAGE –

Prep Time: 20 minutes

Cook Time: 30 minutes

Feeds: 4 to 6 for approx. $9.17

Ingredients:

• 2 pounds butternut squash, diced
• 1/2 cup Romano cheese, plus more for garnish (shredded)
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 egg
• salt and pepper to taste
• 2 packages wonton wrappers
• 1 stick unsalted butter
• 10 sage leaves

Directions:

In a saucepan, boil enough salted water to cover the squash. Cook the squash for about 10 minutes or until completely tender. Remove the squash and set aside. Save the water to boil your ravioli later.

In a large bowl, mix the cheese, cinnamon, nutmeg, and egg together, and add salt and pepper to taste. Add the butternut squash and mix until thoroughly combined.

Working with two wrappers, wet each edge with water, place 1 tablespoon filling into the center of one wrapper and, matching wet edges together, place the second wrapper on top, forming a large square ravioli. Repeat with remaining wonton wrappers until all the filling is used.

In a large sauté pan, melt butter and add sage leaves. Cook over low heat for 10 to 15 minutes. When the butter begins to have little brown bits throughout, it is ready.

Cook the ravioli in gently boiling water for 2 to 3 minutes. Drain and toss in the brown sage butter and serve.