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Butternut Squash Ravioli with Sage Butter

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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
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, 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.

butternut ravioli

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:

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.

roasted butternut with garlichow to make butternut squash raviolisbutternut squash raviolis made with wontonsvegetarian raviolis made with butternutButternut Squash Ravioli

More Butternut Squash Recipes You’ll Love:

Butternut Squash Ravioli with Sage Butter

4.79 from 19 votes
An easy butternut squash ravioli recipe made with wonton wrappers – the perfect shortcut instead of making your own pasta.
Course: Dinner
Cuisine: American
Butternut Squash Ravioli
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Yield: 4 servings
Serving Size: 6 raviolis


  • 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.
    butternut squash filling
  • Place the wonton wrapper on a work surface, brush the edge lightly with egg wash and add 1 tablespoon filling onto the center.
    Butternut Ravioli wonton wrapper recipe
  • 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.
    skillet with butternut raviolis
  • Top with black pepper and serve with additional Pecorino Romano, if desired.

Last Step:

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Serving: 6 raviolis, Calories: 355 kcal, Carbohydrates: 46.5 g, Protein: 11.5 g, Fat: 14.5 g, Saturated Fat: 7 g, Cholesterol: 77.5 mg, Sodium: 502 mg, Fiber: 4 g, Sugar: 3.5 g


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66 comments on “Butternut Squash Ravioli with Sage Butter”

  1. Hi Gina,
    What week did you put the butternut squash ravioli on your meal plan? I used to be able to search for a recipe and see the entire meal plan for that week. The website no longer allows me to search that way. Very disappointed in that, but do love the new search feature. Can you adjust the website so that your recipes also feature the meal plans it was in? I find that most of your meal plans are useful for not wasting ingredients. And there is always some butternut squash left over. 🙂 I love the work you do Gina. I lost 20 lbs following your recipe guidelines. Take care.

    1. Hi! I don’t think that was ever on a meal plan. I just did a search for “meal plan Thai Chicken Peanut Lettuce Tacos” and it pulls up all the meal plans that use or mention that recipe

      1. Thank you so much Gina! I just tried that search method and it worked! Yesterday I put meal plan at the end, so it didn’t work. Appreciate the quick reply. 🙂

  2. Avatar photo
    Dolores Othman

    It was my first time making this and it’s good. Just next time I’ll will not thaw out frozen ravioli. I felt too soft. The sage butter was a nice change.

  3. I have already cubed butternut squash that was grown in my garden last year in my freezer. About how many cups would you of cubed squash is needed? Thanks!

  4. So delicious! I love this recipe. I heated the leftovers in our air fryer, turned our crispy and just as great as the night before. 

  5. Hello Gina.
    Thank you for all your delicious recipes.
    You do have a lot of imagination.
    I’m on Weight Watchers and, is it me or the blue, purple, and green programs with points were visible at the top or recipes and aren’t there no more?

    1. Hi Lyne! I wondered the same thing at first, but WW has gone to a personal points system. Now if you go to the recipe itself, there’s a button you can click that will calculate the points based on your individual WW points program. 🙂

  6. The filling was heavenly, but it was my first time making ravioli and I found it too time-consuming even using the won ton wrappers. Where else can I use this filling? Do you have a stuffed shells recipe? Would it work there?

  7. This was a big hit at Thanksgiving. Made some ahead and froze them. I think I did them just a bit too long in the boiling water, a couple fell apart which none of mine fell apart when I did them from fresh, but I think I just let it go a bit longer then should have. Delicious a favorite with everyone.

  8. This was a not a success for me ! The filling was delicious, but the won ton wrappers were tasteless! Even with the butter and fresh sage.  It was soggy, and very  soupy… I thinking baking them might help.  A lot of work for nothing unfortunately:( .

  9. Can’t wait to try this! I have never bought wonton wrappers before … what part of the store should I look in? Thanks… hope to make them this week.

  10. could you make this with pumpkin puree instead? … also i want to make this for thanksgiving- is this something that can be at least prepared in advance?

  11. Oh my this is wonderful! Gourmet. I am going to make it again for Thanksgiving vegetarians. ( and maybe everyone) I used 2% good culture cottage cheese and Parmesan, as what I had available. I made the filling the day before making them which then made it seem easier. I made 24 wontons, ( Had Twin Dragon brand)they all stayed together, used a bit of liquid egg white to “paint the edges” before sealing them. I am going to experiment and freeze some of them to see how that works out from frozen. The sage butter is a wonderful touch on these. I wasn’t sure what to have with them. Would like to hear what others did. Did some steamed green beans as I had them to use. A sprinkle of Pine nut or walnuts would be nice I think.

  12. Question: Has anyone frozen these after they are made or would you not recommend that? Can’t wait to try them

  13. Avatar photo
    Emily Huebner Dehn

    I’d been eyeing this for a while, had picked up a butternut and wonton wrappers a few days before. Last minute I decided to have at while tuned into a conference. Here’s what I learned:
    – my corner store doesn’t have ricotta. no problem! made it fresh.
    – love love love the idea of wontons for a light, simple ravioli. brilliant.
    – apparently keeping wontons in your fridge for a few days is a no no. mold. quick! to the grocery store for a fresh batch. should have checked that before making ricotta…
    – buy yourself the frozen or prepped butternut. peeling awkwardly shaped squash is a special form of corporal punishment.
    – bust out the serious food processor for the filling. these were good but would be better if the filling was just buttery smooth.
    – good flavor, but curious about creating some more complexity in the fillling. maybe adding some parsnip? some additional herbs? a hint of lemon?
    – tried them both boiled and in the air fryer. much prefer the boiled.
    – top with lots of pepper and more sage than called for if you like a bolder flavor.
    – the real key is what you serve this with. by itself a bit one note. on a bed of arugula, as suggested in the pairings? now you’re talking.

    All in all a perfectly lovely fall dish that feels both comforting yet not at all heavy, and a great starting block from which to personalize!

  14. I rarely write reviews. While these are not quick to make as most people would like but, it is well worth the effort.   I added ground sage as I love sage!  I never used wonton wrapper before, what a great idea!

  15. I loved -LOVED- the taste of this recipe. (One of my favorite restaurant dishes is pumpkin ravioli with a light sage cream sauce.) However, I personally didn’t like the texture of the boiled wontons. Also there was no way 1 tablespoon of filling fit into one wrapper.  I cut  the amount by at least 1/2 maybe 2/3. Because of that I found the filling made a lot of extra wontons so I just kept making them until I used all the filling. The leftovers though! After a couple days the wonton texture had improved. Next time I’ll either make them a couple days ahead or try steaming them instead. I’m going to do these for Thanksgiving. 

  16. Made this today as a test to see how it tastes
    WOW! I’m in love. This will be served as an appetizer for Thanksgiving. I made the butter sage sauce and the butternut sauce. Both delicious. My guests are going to be surprised and thankful. Thank you for this recipe.

  17. This was amazing! My butternut squash was so big that I made this recipe twice this week. Husband loved it too. Definitely in the fall rotation! Thank you!!!