Easy Butternut Squash Ravioli

64 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
Chef John
Recipe by  Chef John

“These easy butternut squash ravioli are a terrific way to use up leftover roasted butternut squash. They can stand in equally well as either the ideal appetizer or as an elegant main dish for dinner. The secret? Wonton wrappers instead of pasta make these ravioli incredibly easy.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.
  2. Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
  3. Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.
  4. Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.

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Reviews (64)

Rate This Recipe
nikki
42

nikki

These were super delicious! This will definitely be a regular item on my family's dinner menu. My only gripe about this recipe is the delicacy of the won ton wrapper. It took several tries to prevent tearing and to sufficently seal the edges together. Once mastered though, this recipe rocked! I followed another reviewer's advice and used a generous amount of cayenne pepper which gave the ravioli a nice kick. In case anyone else doesn't have mascarpone cheese stocked in their fridge, a mixture of 8 oz. cream cheese, 2 1/2 tbs sour cream, and 1/4 c. heavy whipping cream in lieu of the mascarpone cheese works perfectly.

Grizzly27
39

Grizzly27

I LOVED this recipe. It is finally the ravioli I crave from my favorite Italian restaurant. The brown butter sage sauce is perfect. I did use acorn squash instead of butternut because that is what I had. I also made some changes that made this a little healthier. I used 2 oz. of Neufatel cheese (a lower fat cream cheese) and two tablespoons of Parmesan instead of the cheese suggested. I also used a teaspoon of maple syrup in the mixture. Lastly, I topped the ravioli with roasted walnuts and served it with a spinach salad and roasted brussel sprouts. This takes a little longer than implied, but so worth the time investment. I great vegetarian dish.

EZLEEAMYOOZED
29

EZLEEAMYOOZED

delicious! the cayenne pepper doesn't really do much in terms of heat or flavor, so i either add a big pinch of it or a big pinch of crushed red pepper flakes. didn't do the sage butter sauce, but rather just tossed in butter and topped with freshly grated parmesan. the raviolis come out delicate and subtle, with a comforting butternut squash taste. SO good. will definitely make again and again. oh, also this recipe made a lot so i froze a bunch (laid out on a baking sheet to freeze then threw them all in a bag) and cooked about 3 min, until the raviolis floated to the top.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 378 cal
  • 19%
  • Fat
  • 15.9 g
  • 24%
  • Carbs
  • 47.4 g
  • 15%
  • Protein
  • 11.5 g
  • 23%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 742 mg
  • 30%

Based on a 2,000 calorie diet

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