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Homemade butternut squash ravioli with sage butter on a white plate.

Butternut Squash Ravioli with Sage Butter

4.68 from 25 votes
An easy butternut squash ravioli recipe made with wonton wrappers, the perfect shortcut instead of making your own pasta! Filled with savory roasted squash, ricotta, and herbs, this wonton ravioli is delicious tossed with sage butter.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings
Course: Dinner
Cuisine: American

Ingredients

  • 1 1/4 pounds butternut squash diced 1-inch
  • 1 tablespoon 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 400ºF.
  • 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.

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
- WW Points: 9