A simple recipe for butternut squash ravioli with wonton wrappers – the perfect shortcut instead of making your own pasta. They are tender and light, perfect in a sage butter sauce.
Butternut squash ravioli with sage butter
We love ravioli in my house. We even had a ravioli kickoff with friends to find the best cheese ravioli in town. I am very curious to see how these ravioli turned out. The filling is light on the cheese and heavy on the butternut, which makes it healthy and light, and the sweet and savory flavor compliments the sage butter sauce perfectly. They are delicate and perfectly thin – no one is going to complain! You can find more of my favorite recipes for butternut squash noodles in my spaghetti with butternut leek parmesan sauce and pasta with butternut squash sauce., Sausage and spinach.
The butternut squash ravioli filling consists of fresh, peeled and diced butternut squash, which I roast and puree with sage, garlic, salt and pepper. Then it is mixed with ricotta cheese, pecorino romano cheese, but you can also use subparmesan and nutmeg.
Can I use canned butternut squash puree?
Secure! Making butternut puree is pretty easy and tastes better than canned. However, if you have to use cans, you will need about a cup and a half of puree. Season with salt and pepper and add sautéed garlic to enhance the flavor, then proceed as described. I think the taste gets best when you toast it. To save time, you can use pre-cut butternut or frozen.
Which sauce goes well with butternut squash ravioli?
I thought about the best butternut squash ravioli sauce for a long time and decided on a light butter and sage sauce – perfect! If you want to leave out the butter, use olive oil and garlic instead. You can also make a butternut squash sauce by doubling up the toasted squash, blending it with some pasta water to loosen it, and adding parmesan cheese.
What to serve with butternut squash ravioli
I would serve these healthy butternut squash ravioli with a nice salad or fried vegetables. Here are some ideas:
Can i freeze the ravioli?
Yes, you can freeze the ravioli. I would recommend doubling up the recipe and making it extra to freeze – it won’t take long to reassemble.
After assembling, lay the ravioli flat on a tray and shock-freeze. Once frozen, place the ravioli in a freezer-proof bag or container and label them with the date and name.
When you’re ready to cook the butternut squash ravioli, put them straight into boiling water from the freezer and cook for about two to three minutes until they rise to the surface. Frozen ravioli will keep in the freezer for about three months.
More Butternut Squash Recipes You’ll Love:
Butternut squash ravioli with sage butter
Preparation time: fifteen Minutes
Cooking time: 45 Minutes
Total time: 1 Mr
A simple recipe for butternut squash ravioli with wonton wrappers – the perfect shortcut instead of making your own pasta.
- 1 1/4 lbs Butternut squash diced 1 inch
- 1 tablespoon oil
- 4th Cloves garlic, smashed with the side of a knife
- 1/4 Cup ricotta, I prefer Polly-o
- 1/4 Cup Pecorino Romano, plus optionally more to serve
- 1/4 teaspoon kosher and black pepper, taste good
- 1/4 teaspoon nutmeg
- 24 square wonton wrappers
- 1 big egg, beaten
- 2 tablespoon Salted butter
- 8th fresh sage leaves, divided
Preheat the oven to 400F.
Place the butternut, 4 sage leaves and garlic on a sheet pan and mix with 1 tablespoon of oil. Season to taste with 1/4 teaspoon salt and pepper.
Fry until tender, about 35 minutes. Transfer to a bowl and mash with a fork until very smooth (a blender would work too).
Stir in the ricotta and pecorino cheese, season with nutmeg, 1/4 teaspoon salt and black pepper.
Place the wonton wrappers on a work surface, brush the edge lightly with egg detergent and put 1 tablespoon of the filling in the center.
Fold into a triangle and press the edges together. Cover with a damp cloth while you do the rest.
Chop the remaining sage leaves. Put butter and sage in a medium saucepan and melt over low heat. Keep warm on very low heat.
Bring a large saucepan of salted water to a boil. Add half of the ravioli (they are very delicate) and cook for about 2 minutes until they rise to the surface.
Remove with a slotted spoon and add to the pan with the butter. Repeat with the remaining ravioli.
Gently toss the ravioli with the butter until warm, 1 to 2 minutes.
Top with black pepper and serve with additional Pecorino Romano if you like.
Portion: 6thravioli, Calories: 355kcal, Carbohydrates: 46.5G, Protein: 11.5G, Fat: 14.5G, Saturated fatty acids: 7thG, Cholesterol: 77.5mg, Sodium: 502mg, Fiber: 4thG, Sugar: 3.5G
Blue Smart Points: 8th
Green smart points: 8th
Purple Smart Points: 8th
Keywords: Butternut Squash Ravioli, Butternut Squash Recipes, Homemade Ravioli, Wonton Wrapper Recipes