Butternut squash ravioli is a delightful dish that combines sweet and savory flavors in a cozy, elegant way. The creamy butternut squash filling, blended with ricotta and Parmesan, is wrapped in tender pasta and topped with a buttery sage sauce. It’s perfect for special occasions or when you want a restaurant-quality meal at home.
This recipe is surprisingly easy to make, especially if you use wonton wrappers instead of homemade pasta. Whether you’re hosting a dinner party or enjoying a quiet evening in, butternut squash ravioli is a satisfying and impressive dish that’s sure to please.
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Why This Recipe Works
This recipe works because it highlights the natural sweetness of roasted butternut squash, which pairs beautifully with the creamy ricotta and nutty Parmesan. The filling is rich and flavorful but not heavy, making the ravioli light and satisfying. The sage butter sauce enhances the dish with its warm, earthy aroma, adding a touch of elegance without overpowering the delicate flavors of the ravioli.
Another reason this recipe is a winner is its versatility. Using wonton wrappers makes it accessible for home cooks, while the filling can be easily customized with additional ingredients like nutmeg or mascarpone. The dish feels fancy but requires only a few simple steps, making it achievable even on a busy evening. Whether served as an appetizer or a main course, this butternut squash ravioli is a flavorful, crowd-pleasing recipe that’s perfect for fall and winter meals.
Ingredients
Butternut Squash (peeled and cubed):The star of the filling, adding natural sweetness and creaminess. Substitute with pumpkin or sweet potatoes for a similar flavor.
Ricotta Cheese:Adds creaminess to the filling. Cottage cheese or mascarpone can be used as substitutes.
Parmesan Cheese (grated):Enhances the savory flavor of the filling. Swap with Pecorino Romano or nutritional yeast for a dairy-free option.
Wonton Wrappers:A quick and easy alternative to homemade pasta dough for making ravioli. Substitute with fresh lasagna sheets cut into squares.
Butter:Used to create a simple sauce for the ravioli. You can substitute with olive oil or a dairy-free butter.
Tips
- Roast the butternut squash for a richer, caramelized flavor in the filling.
- Use a small cookie cutter or knife to seal and trim the ravioli evenly.
- Keep the wonton wrappers covered with a damp towel to prevent them from drying out.
- Don’t overcrowd the pot when boiling ravioli—cook in batches for even cooking.
- Garnish with fresh sage, crushed walnuts, or a drizzle of balsamic glaze for extra flavor.
How to Serve
Butternut squash ravioli is an elegant yet comforting dish that’s perfect for special occasions or a cozy dinner at home. The sweet, creamy filling pairs beautifully with the nutty brown butter sauce or a light cream sauce. Its balance of flavors and textures makes it a dish that feels fancy but is surprisingly easy to make.
- Serve with a sage-infused brown butter sauce and a sprinkle of Parmesan.
- Pair with a side of garlic bread and a fresh green salad for a complete meal.
- Add a handful of sautéed spinach or roasted mushrooms for an extra layer of flavor.
Similar Recipes
Butternut Squash Creamy Ravioli
Ingredients
- 2 cups butternut squash roasted and mashed
- ½ cup ricotta cheese
- ¼ cup Parmesan cheese plus extra for garnish
- 1 package wonton wrappers about 24 pieces
- 4 tablespoon butter
- 1 teaspoon fresh sage chopped
- ¼ teaspoon nutmeg optional
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Roast the butternut squash for 25 minutes or until soft. Mash and let it cool.
- In a bowl, mix the mashed squash, ricotta, Parmesan, nutmeg, salt, and pepper to make the filling.
- Lay out the wonton wrappers on a clean surface. Place a small spoonful of filling in the center of each wrapper.
- Wet the edges of the wrapper with water, fold it over into a triangle or square, and press to seal. Repeat with the remaining wrappers.
- Boil a large pot of salted water. Cook the ravioli in batches for 2-3 minutes or until they float to the top. Remove with a slotted spoon.
- In a skillet, melt the butter over medium heat. Add the sage and cook until fragrant. Toss the cooked ravioli gently in the butter sauce.
- Serve warm, garnished with extra Parmesan and fresh sage.
Nutrition
Notes
• Use a small cookie cutter or knife to seal and trim the ravioli evenly.
• Keep the wonton wrappers covered with a damp towel to prevent them from drying out.
• Don’t overcrowd the pot when boiling ravioli—cook in batches for even cooking.
• Garnish with fresh sage, crushed walnuts, or a drizzle of balsamic glaze for extra flavor.
It is such an easy vegetarian dinner!