butternut squash ravioli with brown buer sagtte sauce


In this recipe, we will guide you through the process of creating Heston Blumenthal's exquisite Butternut Squash Ravioli with Brown Butter Sage Sauce. This dish combines the rich flavors of butternut squash with the nuttiness of brown butter and the earthy aroma of sage. Prepare to impress your guests with this restaurant-quality meal right in your own kitchen!


For the Ravioli:

– 1 medium-sized butternut squash – 1 tablespoon olive oil – Salt and pepper to taste – 1 package of store-bought wonton wrapper – 1 egg, lightly beaten (for sealing)

For the Brown Butter Sage Sauce:

– 8 tablespoons unsalted butter – 10-12 fresh sage leave – Salt and pepper to taste – Grated Parmesan cheese (for garnish)


Preparing the Butternut Squash Filling:

a. Preheat your oven to 400°F (200°C).  b. Cut the butternut squash in half lengthwise, scoop out the seeds, and brush the flesh with olive oil. Season with salt and pepper.  c. Place the squash halves on a baking sheet and roast them in the preheated oven for about 40-45 minutes, or until the flesh is tender.  d. Remove the squash from the oven and let it cool slightly. Scoop out the flesh into a bowl and mash it with a fork until smooth. Season with additional salt and pepper to taste.

2 . Assembling the Ravioli:

a. Lay out the wonton wrappers on a clean surface. Place about a teaspoon of the butternut squash filling in the center of each wrapper.  b. Lightly brush the edges of the wrappers with beaten egg to act as a sealant.  c. Fold the wrappers diagonally, creating a triangle shape, and press the edges firmly to seal the ravioli. Make sure there are no air pockets inside.  d. Repeat the process until all the filling is used up.

3 .Cooking the Ravioli:

a. Bring a large pot of salted water to a boil.  b. Carefully drop the ravioli into the boiling water, a few at a time, and cook them for about 2-3 minutes or until they float to the surface.  c. Use a slotted spoon to transfer the cooked ravioli to a plate or serving dish. Repeat until all the ravioli are cooked.

4 . Preparing the Brown Butter Sage Sauce:

a. In a large skillet, melt the butter over medium heat. Allow it to cook until it turns golden brown, stirring occasionally to prevent burning.  b. Add the sage leaves to the skillet and cook them for about 1-2 minutes, until they become crispy.  c. Remove the skillet from heat and season the sauce with salt and pepper to taste.


a. Arrange the cooked ravioli on individual serving plates.  b. Drizzle the brown butter sage sauce generously over the ravioli.  c. Sprinkle grated Parmesan cheese on top for an extra touch of flavor.  d. Serve immediately and enjoy your homemade Butternut Squash Ravioli with Brown Butter Sage Sauce!


Congratulations! You have successfully recreated Heston Blumenthal's Butternut Squash Ravioli with Brown Butter Sage Sauce. This impressive dish will surely delight your taste buds and impress your guests. Enjoy the delightful combination

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