butternut squash and nutmeg ricotta wonton raviolis with a sesame brown butter sage sauce

I don’t know how it happened that I ended up with a tv in every room of my home, including an iPad set up in the kitchen and an extra tv just hanging out (though hidden) under my massive desk made from a dining room table in the second bedroom. It’s awaiting its forever home when we move.

To make sure this is clear: my family and I always ate at the table, together, at the end of the day. Every day. Not every meal, but most certainly dinners. I live with someone who did not do that so, I had to improvise and create a table in our master. It works well, actually. I get to feel dignified while eating in a room that most people find otherwise appointed.

And the table is positioned right where Joe wants it, in front of a massive tv.

Yes, I have a tv in my master bedroom. Some people say this is a bad idea; the master is for unwinding, reconnecting and sleeping. Not watching movies, yelling at news anchors and nail—bitting hurricane updates. Nevertheless, without knowing it was happening, it happened. And I don’t regret it.

For that reason, I have turned into a “luxuriate on Sundays” type person. My latest brunch post has me not evening getting out of the bed to eat, having splurged on the classic Scully & Scully bed tray (I guess somehow I felt if I did a lazy Sunday right and proper, it wouldn’t be so frowned upon). This behavior has trickled down into the beginning of the work week as well – when you’re the most exhausted and disappointed that the weekend is over. Thus this recipe: a Meatless Monday lazy ravioli concoction that tastes like it was slaved over all day (insert dramatic overly exhausted housewife here).

One of the best ways I know how to achieve the quickest ravioli ever, is with wontons. They’re found most everywhere and can be turned into a lot of things. Locate them in the section with the tofu, most likely around the produce. You won’t have to do much other than separate them, coat them with an egg wash, pick a stuffing and stick them together.

Raviolis are usually boiled but these were pan seared in sesame oil along with the sage (which gets the best nutty crunchy flavor from the pan, you would not believe). All done and plated in under 20 mins. Sesame oil, esp toasted, has similar nutrient quality and omegas as extra virgin olive oil. No carbs and more appropriate for this dish.

You will need:

* Canned butternut squash (unless you’re a masochist and like to cut into them raw, steam them and mash them)

* Ricotta cheese

* Ground nutmeg

* Salt and pepper

* Fresh sage leaves

* Butter

* Toasted sesame seed oil (get it toasted, always)

* Wonton wrappers

* An egg

Start by prepping your squash mixture. I added a can of squash and some ricotta together with the salt, pepper and nutmeg until I liked what I was tasting. I knew that the sage, brown butter and sesame seed oil were also going to be flavoring it so, I didn’t worry too much about the flavor not being nutty and intense just yet. Set aside the mixture and take some sage leaves and rinse them in a colander or in your hands.

Pat them dry with a paper towel and leave them off to the side.

Open your wontons and start laying them out side by side, trying to space them so that each one will have a filling and a lid. Once done, crack an egg into a bowl, whisk it and coat each wonton.

Take a portion of your mixture and center it onto one wonton remembering to leave it a lid, keep going till you’re done (or have run out of counter space like I did). I needed to do two batches…

Then, take each lid and place it over the mixture onto the other wonton, pressing down on all sides.

Here is where you can use the tongs of a fork on the sides to help close the wontons however, I used a cookie cutter I purchased earlier (these are from Williams Sonoma).

Make sure your raviolis don’t start to stick to the counter or board by placing them on a sheet pan with parchment paper or just a separate dish like I did. It’s okay if some of the butternut squash starts to come out of the sides, the raviolis will cook and close the rest in. Heat your pan with some sesame oil (just enough to coat the bottom) and place the sage leaves in the pan. Gently lay your little squash pillows in the pan once hot.

You can see how they’re not covered in the sesame oil, but they will get flavor, softer and browned a bit by it. Make sure to move them a little in the beginning so they don’t stick.

The sage will have a very interesting smell as they cook (be warned) but, once you see that they are getting crispy remove them and set them in a separate place all together. Flip your raviolis and start working on the next batch.

So that the raviolis don’t get cold when done, place them in an oven on bake at 150 degrees. They won’t continue to cook and will stay nice and warm. This will work for all food.

Finish the next batch(es) after adding a splash more of the sesame oil, and then remove the raviolis. With the oil still left in the pan, add your butter and stir. You will notice the butter starting to brown. You will not need a lot of sauce since the raviolis already absorbed some sesame oil while cooking. Keep this in mind when you ladle the sauce.

When plating, just place the pillows how you prefer, drizzle with the browned butter sesame sauce and top with the crispy sage leaves.

The first thing noticed is the smell. It’s familiar like Fall… the color of pumpkins but sweeter from the toasted sesame seed oil and ricotta mixed with the butternut squash. Since you didn’t roast the butternut squash first, the oil has taken care of mimicking that taste and mouth-feel for you. The nutmeg is hidden a bit but it’s there; you can see the flecks throughout the meal reminding you of Thanksgiving.

The silky butter with the crispy sage leaves are all these pillows needed. Grab yourself a plate, pat yourself on the back and go watch a movie.

In bed.

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