Ready in 15 minutes
Try this Shrimp Ravioli with Mushrooms, Sage Browned Butter recipe, or contribute your own.
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.
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.
rommulus 4y agoten
pols005 4y agoThis 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.
sgrishka 8y agoA 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!
vogelap 9y agoThese 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.]