Spinach & Ricotta Ravioli with Brown Butter Butternut Squash Sauce | Chef Ronnie Woo

Preheat oven to 450˚F. On a parchment paper-lined baking sheet, arrange butternut squash in an even layer along with the garlic and butter, and season with salt and pepper. Bake until squash is tender and the milk solids in the butter have browned, 25 to 30 minutes. 

In a medium mixing bowl, combine the ricotta, spinach, Parmesan, and 1 egg. Season with salt and pepper and mix until combined. In a small mixing bowl, whisk together the remaining egg and 2 tablespoons water to make an egg wash. 

For the ravioli, on a work surface, arrange 6 wonton wrappers, covering the remaining wrappers to keep them from drying out. Add 1 heaping teaspoon of filling to the bottom half of each wrapper. Dip your finger into the egg wash and swipe the top edges of each wonton wrapper. Fold each wrapper from the bottom half upward and firmly press the edges to seal. Transfer raviolis onto a sheet of parchment paper and repeat with the remaining ingredients. 

For the sauce, transfer the roasted butternut squash, garlic, and melted butter into a blender. Add the chicken broth and puree until smooth, about 45 seconds. Transfer to a small saucepan and keep warm on low heat.

Bring a large pot of water to a boil. Carefully place the ravioli into the water and gently stir to prevent the raviolis from sticking to each other or the bottom of the pot. Cook until they begin to float to the top, 2 to 3 minutes, then immediately remove with a slotted spoon to a large shallow bowl. 

Divide the ravioli among 2 bowls, then carefully pour the sauce on top and garnish with more cheese before serving.