Shrimp Ravioli with Mushrooms, Sage Browned Butter

Shrimp Ravioli with Mushrooms, Sage Browned Butter

Ready in 15 minutes

Try this Shrimp Ravioli with Mushrooms, Sage Browned Butter recipe, or contribute your own. "Appetizers" and "Pasta" are two of the tags cooks chose for Shrimp Ravioli with Mushrooms, Sage Browned Butter.

"A superb dish with a masterful blend of flavors. I've made butternut squash ravioli before, but the addition of shrimp and mushrooms elevates this classic French dish to a new level. Instead of using wonton wrappers, I made my own fresh pasta for the ravioli and used fresh whole sage in the sage browned butter (pictured). This is a perfect example of what I have come to understand is at the heart of French home cooking -- simple, fresh ingredients, coming together in an incredible dish!"

- sgrishka

Top-ranked recipe named "Shrimp Ravioli with Mushrooms, Sage Browned Butter"

5 avg, 5 review(s) 75% would make again

Ingredients

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1/2 pound Raw shrimp; 26-30s, peeled and deveined
1 medium-sized Butternut squash
1/2 pound Mushrooms
2 tablespoons Butter; more as needed
to taste Salt and pepper
1 package Wonton wrappers; thawed if frozen
2 each Eggs
2 tablespoons Water
4 tablespoons Butter; (1/2 stick)
1 bunch Fresh sage; julienne
4 ounces Baby shrimp; optional, for garnish; cooked

Original recipe makes 8

Servings  

Preparation

Peel and brunoise the butternut squash.

Cut the mushrooms into a medium dice. Saute over medium-high heat to release liquid. Season with salt & pepper. Remove from heat.

Saute the shrimp and a little butter in a saucepan over medium-high heat until just cooked. Remove from heat. Cool and chop shrimp.

Saute the spinach and a little butter in a saucepan over medium-high heat until wilted. Season with salt and pepper. Cool and chop spinach.

Saute the butternut squash and a little butter in a saucepan over medium-high heat until just cooked. Remove from heat.

Combine mushrooms, shrimp, spinach, and squash in a large bowl. Gently mix to combine.

Whisk together eggs and water to make an egg wash.

Lay out pieces of wonton wrappers. Paint with egg wash. Put a scant tablespoon of the filling mixture on each. Top with another piece of wonton wrapper. Crimp and cut.

DO AHEAD: Can be made to this point. Store in the refrigerator.

Steam or boil ravioli until pasta is cooked and tender.

In a medium saucepan, melt the butter and cook it slowly over medium heat to brown it. Add sage leaves and cook a bit more. Top the ravioli with the sage brown butter, baby shrimp (if using), and serve.

Notes

These freeze well (freeze individually on a sheet pan until frozen, then place into a plastic bag) and can be dropped frozen into boiling water. They'll cook in about 2 1/2 minutes.

Credits

Added on Award Medal
Calories Per Serving: 309 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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rommulus 2 years ago
This is a phenomenal dish! I used fake crab instead of shrimp. I think I will steam the ravioli instead of boiling them next time as they got a little water logged. Great recipe to get the kids involved in the ravioli assembly.
pols005 2 years ago
The ingredients list does not list spinach, though it is in the recipe. I just drove 30min to get everything, just to come home and realize it calls for spinach. Phooey! :(
4 years ago
A superb dish with a masterful blend of flavors. I've made butternut squash ravioli before, but the addition of shrimp and mushrooms elevates this classic French dish to a new level. Instead of using wonton wrappers, I made my own fresh pasta for the ravioli and used fresh whole sage in the sage browned butter (pictured). This is a perfect example of what I have come to understand is at the heart of French home cooking -- simple, fresh ingredients, coming together in an incredible dish!
sgrishka 6 years ago
These freeze well (freeze individually on a sheet pan until frozen, then place into a plastic bag) and can be dropped frozen into boiling water. They'll cook in about 2 1/2 minutes. [I posted this recipe.]
vogelap 7 years ago
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