An easy butternut squash ravioli recipe made with wonton wrappers – the perfect shortcut instead of making your own pasta. They are delicate 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 excited about how these ravioli turned out. The filling is light on the cheese and heavy on the butternut squash, making them healthy and light, and the sweet and savory flavor perfectly complements the sage butter sauce. They are delicate and perfectly thin – no one will complain! For more of my favorite butternut squash pasta recipes, try my Spaghetti with Butternut Leek Parmesan Sauce and Pasta with Butternut Squash Sauce., Sausage, and Spinach.
The butternut squash ravioli filling is made with fresh peeled and cubed butternut squash, which I roast with sage, garlic, salt, and pepper, and puree. Then it gets mixed with Ricotta cheese, Pecorino Romano cheese but feel free to sub Parmesan and Nutmeg.
Can I use canned butternut squash puree?
Sure! Making butternut puree is pretty simple and tastes better than canned. But, if you must use canned, you’ll need about one and a half cups of puree. Season it with salt and pepper and add sautéed garlic to enhance the flavor, and then proceed as directed. I do think the flavor will be best if you roast it, to save time you can use pre-cut butternut or frozen.
What sauce goes with butternut squash ravioli?
I thought long and hard about the best butternut squash ravioli sauce and decided to go with a light butter-sage sauce – it was perfect! If you wish to skip the butter, use olive oil and garlic instead. You can also create a butternut squash sauce by doubling the roasted squash, pureeing it in the blender with some of the pasta water to loosen it, and adding parmesan cheese.
What to Serve with Butternut Squash Ravioli
I would serve this healthy butternut squash ravioli with a nice salad or roasted vegetables. Below are some ideas:
- Autumn Salad with Pears and Gorgonzola
- Roasted Brussels Sprouts and Shallots with Balsamic Glaze
- Arugula with Pomegranates, Blue Cheese, and Pistachios
- Roasted Parmesan Green Beans
Can I freeze the ravioli?
Yes, you can freeze the ravioli. I’d recommend doubling the recipe and making extra to freeze – it won’t take that much longer to assemble.
After assembling the ravioli, place them flat on a sheet pan and flash freeze. Once frozen, transfer the raviolis to a freezer-safe bag or container and label with the date and name.
When you’re ready to cook the butternut squash ravioli, pop them straight into boiling water from the freezer and cook until they rise to the surface, about two to three minutes. Frozen ravioli will keep in the freezer for about three months.
More Butternut Squash Recipes You’ll Love:
- Slow Cooker Butternut Pear Soup
- Kale and Butternut Squash Salad with Pears and Almonds
- Vegetarian Enchiladas with Butternut Squash and Black Beans
- Stuffed Turkey Breasts with Butternut Squash and Figs
- Maple Soy Glazed Roasted Brussels Sprouts and Butternut Squash
Butternut Squash Ravioli with Sage Butter
- 1 1/4 lbs butternut squash diced 1-inch
- 1 tbsp oil
- 4 cloves garlic, smashed with the side of a knife
- 1/4 cup ricotta, I prefer Polly-o
- 1/4 cup Pecorino Romano, plus optional more for serving
- 1/4 teaspoon kosher and black pepper, to taste
- 1/4 teaspoon nutmeg
- 24 square wonton wrappers
- 1 large egg, beaten
- 2 tablespoons salted butter
- 8 fresh sage leaves, divided
- Preheat the oven to 400F.
- Place butternut, 4 sage leaves and garlic on a sheet pan and toss with 1 tablespoon oil. Season with 1/4 teaspoon salt and pepper, to taste.
- Roast until tender, about 35 minutes. Transfer to a bowl and mash with a fork until very smooth (a blender would work too).
- Mix in ricotta and pecorino, season with nutmeg, 1/4 teaspoon salt and black pepper.
- Place the wonton wrapper on a work surface, brush the edge lightly with egg wash and add 1 tablespoon filling onto the center.
- Fold over into a triangle and press the edges to seal. Cover with a damp cloth while you make the rest.
- Chop remaining sage leaves. Place butter and sage in a medium saucepan and melt over low heat. Keep warm over very low heat.
- Bring a large pot of salted water to a boil. Add half of the ravioli (they are very delicate) and cook until the rise to the surface, about 2 minutes.
- Use a slotted spoon to remove and add to the pan with the butter. Repeat with the remaining ravioli.
- Gently toss raviolis with the butter until warm, 1 to 2 minutes.
- Top with black pepper and serve with additional Pecorino Romano, if desired.