Thanksgiving has always been my favorite holiday. There’s just something so warm and comforting about gathering around the table with loved ones, enjoying delicious homemade dishes, and creating lasting memories. And let me tell you, one recipe that has become a staple on our Thanksgiving table over the years is this mouthwatering Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans.
I can still remember the first time I tried this dish – it was at my aunt’s house a few years ago, and the moment I took that first bite, I was hooked. The combination of the sweet and creamy butternut squash filling, the rich and nutty brown butter sauce, and the crunchy pecans was simply divine. It was like a flavor explosion in my mouth, and I couldn’t believe I had never tried it before.
Ever since then, I’ve been making this Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans recipe for my own Thanksgiving celebrations, and it’s always the star of the show. My family and friends can’t get enough of it, and they always beg me to make a double batch because they want leftovers. I don’t mind, though, because I love seeing the joy on their faces when they take that first bite.
Why This Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans Recipe Will Become Your Go-To
The Secret Behind Perfect Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans
What makes this Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans recipe so special is the attention to detail and the perfect balance of flavors. From the silky smooth butternut squash filling to the rich and nutty brown butter sauce, every element is carefully crafted to create a truly remarkable dish. And the addition of the crunchy pecans? Well, that just takes it to a whole new level.
Essential Ingredients You’ll Need
- Butternut squash: The star of the show, this sweet and creamy squash provides the perfect base for the ravioli filling.
- Parmesan cheese: Adding a touch of salty, savory goodness to the filling.
- Ricotta cheese: Giving the filling a creamy, indulgent texture.
- Egg: Helping to bind the filling and keep the ravioli together.
- Nutmeg: Providing a warm, aromatic touch to the filling.
- Wonton wrappers: The easiest way to create homemade ravioli without the hassle of making pasta dough from scratch.
- Unsalted butter: The foundation for the flavorful brown butter sauce.
- Pecans: Toasted to perfection, these crunchy nuts add the perfect textural contrast and nutty flavor.
Step-by-Step Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans Instructions
Preparing Your Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans
This Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans recipe is surprisingly easy to make, and the results are truly impressive. The entire process, from start to finish, takes about an hour and a half, and you’ll need a few basic kitchen tools, such as a saucepan, a large pot for boiling the ravioli, and a skillet for the brown butter sauce.
1- Start by roasting the butternut squash until it’s fork-tender, then mash it up until it’s smooth and creamy.
2- In a bowl, mix the mashed butternut squash with Parmesan cheese, ricotta cheese, an egg, and a pinch of nutmeg to create the filling.
3- Lay out the wonton wrappers and place a spoonful of the filling in the center of each one. Wet the edges with water and fold the wrapper over to create a half-moon shape, pressing the edges to seal.
4- Bring a large pot of salted water to a boil, then carefully add the ravioli and cook for 2-3 minutes, or until they float to the surface.
5- Meanwhile, melt the butter in a skillet over medium heat, and continue cooking it until it turns a rich, golden brown and gives off a nutty aroma.
6- Remove the cooked ravioli from the water with a slotted spoon and gently transfer them to the skillet with the brown butter. Sprinkle the toasted pecans over the top and serve immediately.
Pro Tips for Success
To ensure your Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans turns out perfectly every time, here are a few pro tips:
- Make sure to roast the butternut squash until it’s very soft and easy to mash. This will give you a smooth, creamy filling.
- Don’t overstuff the ravioli or they may burst during cooking.
- Be gentle when boiling the ravioli, as they can be delicate.
- Keep a close eye on the brown butter to prevent it from burning.
- Toast the pecans before adding them to the dish to bring out their natural oils and enhance their flavor.
Serving and Storing Your Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans
Perfect Pairings for Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans
This Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans is the perfect centerpiece for your holiday feast. It pairs beautifully with a crisp green salad, roasted Brussels sprouts, or even a hearty side of mashed potatoes. And for drinks, a dry white wine or a rich, full-bodied red would be an excellent accompaniment.
Storage and Make-Ahead Tips
If you have any leftovers of this Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans, you can easily store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat the ravioli in a skillet with a bit of butter or olive oil.
You can also make the filling and assemble the ravioli in advance, then freeze them on a baking sheet before transferring them to a freezer-safe bag or container. When you’re ready to cook them, simply drop the frozen ravioli directly into the boiling water and proceed with the recipe.
Variations and Dietary Adaptations for Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans
Creative Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans Variations
While the classic version of Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans is hard to beat, there are plenty of ways to put your own spin on the dish. You could try adding a touch of cinnamon or nutmeg to the filling for an extra cozy flavor, or swap out the pecans for toasted walnuts or almonds. You could even experiment with different types of squash, such as acorn or kabocha, to change up the flavor profile.
Making Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans Diet-Friendly
For those with dietary restrictions, there are a few easy substitutions you can make to this Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans recipe. To make it gluten-free, simply use gluten-free wonton wrappers or pasta sheets. For a vegan version, replace the ricotta and Parmesan with plant-based alternatives, and use a vegan butter or olive oil for the sauce. And for a low-carb option, you can use thinly sliced butternut squash or zucchini in place of the wonton wrappers.
Frequently Asked Questions
Q: Can I use frozen butternut squash instead of roasting it fresh?
A: Absolutely! Using frozen butternut squash can save you some time and effort. Just make sure to thaw it completely and drain any excess moisture before using it in the filling.
Q: How do I know when the brown butter is ready?
A: The key to perfect brown butter is to watch it closely and wait for it to turn a rich, golden-brown color and give off a nutty aroma. This usually takes about 5-7 minutes of cooking over medium heat.
Q: Can I make the ravioli in advance and freeze them?
A: Yes, you can! Assemble the ravioli as directed, then place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container and keep them frozen for up to 3 months. When ready to cook, simply drop the frozen ravioli directly into the boiling water.
Q: How many ravioli does this recipe make?
A: This recipe will yield approximately 24-30 ravioli, depending on the size of your wonton wrappers and the amount of filling you use in each one.
Q: What if my ravioli burst open while cooking?
A: If a few of your ravioli burst open during the boiling process, don’t worry! Simply scoop them out gently with a slotted spoon and add them to the brown butter sauce. The filling will still be delicious, and no one will ever know they weren’t perfectly formed.
Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans
- Total Time: 50
- Yield: 4
- Diet: Vegetarian
Description
Indulge in the rich, creamy flavors of homemade Thanksgiving Butternut Squash Ravioli, coated in a decadent brown butter sauce and topped with crunchy pecans for the ultimate autumn delight.
Ingredients
– 1 medium butternut squash, peeled, seeded, and cubed
– 1 shallot, minced
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1 teaspoon fresh thyme leaves
– 1/4 teaspoon ground nutmeg
– Salt and freshly ground black pepper, to taste
– 1 package wonton or ravioli wrappers
– 4 tablespoons unsalted butter
– 1/2 cup pecans, toasted and roughly chopped
– 2 tablespoons chopped fresh sage
Instructions
1. – In a large skillet, sauté the cubed butternut squash, shallot, and garlic in 2 tablespoons of butter until the squash is tender, about 10-12 minutes.
2. – Transfer the squash mixture to a food processor and pulse until smooth. Stir in the thyme, nutmeg, salt, and pepper.
3. – Place a heaping teaspoon of the butternut squash filling into the center of each wonton or ravioli wrapper. Wet the edges with water and fold the wrapper over to form a half-moon shape, pressing the edges to seal.
4. – Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 2-3 minutes, until they float to the surface.
5. – In a separate skillet, melt the remaining 4 tablespoons of butter over medium heat, swirling the pan occasionally, until it turns a light golden brown and has a nutty aroma, about 5 minutes.
6. – Use a slotted spoon to transfer the cooked ravioli to the brown butter sauce. Gently toss to coat.
7. – Serve the Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans immediately, garnished with the toasted chopped pecans and fresh sage.
Notes
For a richer flavor, you can roast the butternut squash before sautéing. Additionally, the ravioli can be made in advance and frozen for up to 2 months.
- Prep Time: 30
- Cook Time: 20
- Category: Main Courses
- Method: Stovetop
- Cuisine: American, Italian
Conclusion
This Thanksgiving Butternut Squash Ravioli with Brown Butter and Pecans is truly a showstopper of a dish, and I can’t wait for you to try it. The flavors and textures are simply out of this world, and it’s sure to impress your family and friends at your next Thanksgiving celebration. So go ahead, give this recipe a try, and get ready to become the hero of your holiday feast!