These butternut squash ravioli are filled with creamy roasted butternut squash and ricotta filling, then tossed in a light butter sage sauce. Assembly is made easy with the use of wonton wrappers as the shells. Enjoy the warm flavors of autumn in a dish!
Butternut squash ravioli is my favorite pasta dish. If I see it on a restaurant menu as a special this time of year then there’s no question, I’m ordering it! I love the nutty, sweet, and savory, tastes of fall.
I know what you are thinking, who has time to make pasta? While this isn’t a 30 minute dinner, I promise the extra time spent in the kitchen is well worth it. It’s the perfect dinner to assemble with family, friends, or a loved one. Spending the extra time cooking something special together is always worth the effort.
Plus I have a time saving trick…
Wonton Wrappers!
You can certainly make fresh pasta for this recipe, truly there is nothing like homemade pasta dough. If you have the time and the tools, I highly recommend making it from scratch.
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Wonton wrappers are a sneaky, and incredibly useful, alternative I incorporated in this recipe to save you time. While nothing beats fresh homemade pasta, wonton wrappers truly are the next best thing. They’re easy to stuff with the roasted butternut filling, and cook in minutes!
Wonton wrappers are individually cut squares that are the perfect size and texture for raviolis. You can find wonton wrappers in the refrigerated section of most super markets, usually near the tofu.
The filling is bursting with flavor!
The filling of these ravioli is phenomenal. Butternut squash is roasted until golden brown and caramelized. Next, you puree the butternut with roasted garlic cloves, creamy ricotta, freshly grated parmesan cheese, thyme, olive oil, and seasonings. Because there are no raw eggs, you can taste and season as you go until the texture and tastes are to your liking.
Butter Sage sauce
This recipe requires a light sauce to compliment the ravioli. I chose this butter sage sauce because it allows the powerful flavors of the filling to shine through without getting in the way. To make it: melt butter, add sage and some chicken broth, season with cinnamon, then thicken the sauce with corn starch. The sage and cinnamon perfectly pair with the savory flavor of the ravioli and will leave the taste of fall melting in your mouth!
Tips on making wonton raviolis:
- The key to filling is to not over-stuff. Over-filling ravioli can make it hard to get a good seal on the wrapper and can result in ravioli bursting in the hot water.
- You also don’t want to skimp on the filling….there’s a sweet spot.
- Be sure to seal the wonton wrapper edges so that they are sealed tight. This will ensure that the filling doesn’t leak when they are cooked.
- If you are feeling fancy you can use a ravioli cutter or I used a round cookie cutter, but it isn’t necessary. I also used a fork to lightly press around the edges to make ridges. These two steps are both not necessary, but an idea if you are having a hosting a nice dinner.
- Boil the ravioli in batches, about 6-8 at a time. I drop them in with a slotted spoon and stir occasionally to be sure they don’t stick to the bottom of the pot.
- The ravioli are done cooking, 3-4 minutes, when they start to float to the top. Remove the ravioli with a slotted spoon.
- Wonton wrappers tend to be more sticky than pasta and they are also more delicate. I will usually divide the ravioli into individual serving bowls and pour the sauce onto each bowl so they don’t all stick together.
- If you are going to put them in a large serving dish I would suggest drizzling some olive oil as the ravioli come out to help prevent them from sticking.
This butternut squash ravioli is one of the best, most flavorful recipes. It’s full of classic fall flavors and absolutely mouthwatering!
Other fall recipes you may enjoy:
- Pumpkin Pie Oatmeal
- Roasted Butternut Squash Risotto
- Apple Streusel Muffins
- Apple Crisp
- Creamy Vegetable Soup (minus the cream!)
- Vegetarian Enchiladas with Sweet Potato & Black Beans
Butternut Squash Ravioli
Ingredients
- 1 large butternut squash peeled and cubed (½-1 inch cubes)
- 2 Tablespoon olive oil divided
- 1 bulb of garlic
- 1/2 cup whole milk ricotta or part skim
- 1/4 cup grated Parmesan cheese
- ¼ teaspoon thyme
- generous pinch of salt and ground black pepper
- 1 egg
- 1 package of round or square wonton wrappers
For the butter sage sauce:
- 3 tablespoons unsalted butter
- 10- 15 Sage leaves sliced into thin strips
- 1 cup low sodium chicken broth or vegetable broth
- 2 teaspoon corn starch
- 4 teaspoon cold water
- ½ teaspoon Cinnamon
Instructions
- Preheat the oven to 375°F. Lightly grease a baking sheet pan or use parchment paper. Place peeled and cubed butternut squash in a large bowl and drizzle 1 tablespoon of oil. Stir to fully coat all the butternut squash pieces. Add a little more oil to fully coat all the pieces if you need to. Place the butternut squash in the oven and roast for 35-45 minutes until tender and lightly browned. Remove from the oven and let cool completely.
- At the same time, using a sharp knife, cut ¼-½ inch from the top of the garlic bulb , exposing some of the individual cloves of garlic. Place the garlic bulb in aluminum foil, cut side up. Drizzle a small amount of oil over the top and wrap tightly. Place in the oven for 40-45 minutes. Remove from the oven and open the aluminum foil to let the garlic cool.
To prepare the filling:
- Once the butternut and garlic have cooled, measure out 2 cups of the butternut squash and place in food processor (or blender) along with 3-4 of the roasted garlic cloves (be sure to remove the skin!). Also add the ricotta, parmesan cheese, 1 tablespoon olive oil, thyme, and pinch of salt and black pepper to the food processor. Mix until well blended and smooth, scraping down the sides occasionally. Taste and add more seasoning or garlic to your taste preference.
Prepare the ravioli making station:
- In a small bowl beat the egg. Prepare a baking sheet with parchment paper. Also, place a large piece of parchment paper or wax paper on the counter (or you can use a plate). Open the wonton wrapper package.
Assembling the ravioli:
- Lay out 6 wonton wrappers on the parchment paper. Place about a tablespoon (don’t do a heaping tablespoon) of the butternut squash filling in the center of each wrapper. With a small brush, brush the beaten egg along all four sides of one of the wonton wrappers. (I suggest brushing the egg one wonton wrapper at a time, so that the egg doesn't dry up before sealing the ravioli.)
- Place a second wrapper on top and carefully press gently around the center of the filling, working your way out to the edges, lining the corners up and pressing lightly to seal. Be sure to press out any air bubbles.
- Transfer the ravioli to the parchment-lined baking sheet and repeat with remaining wontons. Repeat this process until all the filling or all the wonton wrappers are used.
- Meanwhile, bring a large pot of water to a boil. Once boiling salt the water.
- Before you start cooking the ravioli, prepare the sauce. In a small pot, on medium heat, add the butter. Once melted, bring to a slow simmer and stir occasionally to prevent the butter from burning. Let the butter simmer for 3 minutes then add the sage leaves, cooking for an additional 3 minutes.
- Add the chicken broth to the small pot and bring to a boil. In a small dish, mix the corn starch with the cold water and stir to dissolve the corn starch. Add the cornstarch mixture to the small sauce pot and stir well. Lower the heat so the sauce continues to lightly simmer. Add the cinnamon, stir well. Continue to let simmer and thicken while you cook the ravioli.
- Using a slotted spoon, gently place ravioli in boiling water, stirring occasionally to be sure they don’t stick to the bottom. You will want to do this in batches, cooking 6-8 ravioli at a time to not overcrowd. Ravioli are done when they start to float to the top, 3-5 minutes.
- Using the slotted spoon remove the ravioli and divide amongst bowls. Finish cooking the remainder of the ravioli.
- Divide the sauce among the ravioli. Serve warm with freshly grated parmesan cheese.
Nutrition Facts
You will have leftover roasted butternut squash, as you only use 2 cups for this recipe. Store in the refrigerator and it is great in salads, tossed in egg dishes, topping for pizza, or eat it plain. Be sure to taste the filling and add more flavoring. I like a lot of garlic, so I will usually add more roasted garlic. There is no egg in the filling so you don’t have to worry! The key to filling is to not over-stuff. Over-filling ravioli can make it hard to get a good seal on the wrapper and can result in ravioli bursting in the hot water. Be sure to seal the wonton wrapper edges so that they are sealed tight. This will ensure that the filling doesn’t leak when they are cooked. If you are feeling fancy you can use a ravioli cutter or I used a round cookie cutter, but it isn’t necessary. I also used a fork to lightly press around the edges to make ridges. These two steps are both not necessary, but an idea if you are having a hosting a nice dinner. Just a warning, wonton wrappers tend to be more sticky than pasta and they are also more delicate. I will usually divide the ravioli into individual serving bowls and pour the sauce onto each bowl so they don’t all stick together. If you are going to put them in a large serving dish I would suggest drizzling some olive oil as the ravioli come out to help prevent them from sticking. Roast the butternut squash and garlic up to two days ahead of time to save some time the night you plan on cooking! Double the recipe if you are feeding a crowd or want leftovers!
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