Butternut Squash Ravioli with Sage Butter

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
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5 from 9 votes
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Butternut Squash Ravioli with Sage Butter

8
8
8
SP
355 Cals 11.5 Protein 46.5 Carbs 14.5 Fats
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Yield: 4 servings
COURSE: Dinner
CUISINE: American
An easy butternut squash ravioli recipe made with wonton wrappers – the perfect shortcut instead of making your own pasta.

Ingredients

  • 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

Instructions

  • 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.

Video

Nutrition

Serving: 6raviolis, Calories: 355kcal, Carbohydrates: 46.5g, Protein: 11.5g, Fat: 14.5g, Saturated Fat: 7g, Cholesterol: 77.5mg, Sodium: 502mg, Fiber: 4g, Sugar: 3.5g
Blue Smart Points: 8
Green Smart Points: 8
Purple Smart Points: 8
Keywords: butternut squash ravioli, butternut squash recipes, homemade ravioli, wonton wrapper recipes

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36 comments

  1. Made this and it was delicious. I had diced squash in my freezer left over from another recipe—thawed it out and it roasted up just fine. The dice was a little smaller so it took only about 25 minutes in the oven. I left the skins on the garlic cloves and removed them before blending. A stick blender made quick work of it.

    I subbed cottage cheese for the ricotta and grated parmesan for the pecorino, since that’s what I had on hand. No issues.

    My wrappers held nowhere near a full tablespoon of filling—closer to 1/2 Tbsp. There were 50 wrappers in my package, so I just kept going till I ran out of filling! Ended up with 44 ravioli in all. Had two blowouts in the water, but they generally held together well (and I was getting a little lazy with my assembly by the end).

    I served mine with roasted Brussels sprouts and a side salad. The leftovers are reheating quite well, too, microwaved with an ice cube in a covered dish to steam everything back up.

  2. This was delicious! Instead of boiling, I baked for 7 minutes at 400 degrees F because I like ravioli a bit firmer/crispier than when it is boiled, and they came out amazing! Then I added the baked ravioli into the butter sage sauce and tossed – my picky husband even said it was wonderful!

  3. Delicious!

  4. Just made these for dinner, they aretasty and easy to make.
    I use water to seal instyead of an egg, worked perfectully
    Made more and will freeze them.
    Keeper recipe for us.

  5. Could I prep these several hours in advance and keep in fridge under damp towel and then boil later?

  6. This was delicious! The video really made it less intimidating for this first timer for using won ton wrappers! Lol! It was actually fun, and soooo good!!

  7. I was only able to find egg roll wrappers. Would I be able to cut those down and use that instead? 

  8. Hi Gina, could you please tell how to sub the wonton wrappers? My daughter is allergic to gluten. Thanks.

  9. I made this delicious recipe once before but I used Goat cheese instead of the ricotta, OMG it was fabulous!  Maybe a combination of both goat and ricotta would also be good!

  10. My daughter has serious gluten allergy. What would you advise instead of the wonton wrappers? Thanks

  11. Delicious! The filling is everything. 

    I roasted my squash in the air fryer- 400°/20min. And my store did not have the wrappers 🙁 I was dead set on having this for dinner so I did make the ravioli pasta myself. I cannot wait to try it as written, easy and delicious! 

  12. This recipe sounds delicious. Unfortunately my diet is dairy-free. Is there any way to modify this recipe to eliminate the cheese? Thanks for your help!

  13. Could these be cooked in the air fryer instead of  boiling? If so what temp and time? Thanks! 

  14. Is the 1. 1/4 lb measurement the weight of the squash’s before it has been peeled and deseeded? Or after?
    This looks wonderful
    Thanks!

  15. We are lactose intolerant, is there a substitution for the cheese you could recommend?

  16. This recipe looks wonderful!! Can’t wait to try it. But what side would you serve it with?

  17. The planets aligned today since I had 95% of the ingredients! I subbed the cheese with Smoked Gouda with Bacon, and I used dried sage. It was so good, and my husband and 7yo plowed thru it even though they’re not huge squash fans.

  18. I wonder if instead of placing in a pot of water if I could just bake the butternut stuffed wontons? I am just afraid they would fall apart in the boiled water! 

  19. Hello! Can I remove the ricotta cheese and have the recipe still turn out okay?

    Thank you!

  20. Hello!!! Can you use frozen butternut squash that’s already cubed? (Just to save time so I don’t have to peel, cube myself?) if so, how would you recommend going about it?