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Butternut Squash Ravioli with Sage Butter
4.67
from
21
votes
An easy butternut squash ravioli recipe made with wonton wrappers – the perfect shortcut instead of making your own pasta.
Prep Time:
15
minutes
mins
Cook Time:
45
minutes
mins
Total Time:
1
hour
hr
Yield:
4
servings
Course:
Dinner
Cuisine:
American
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.
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:
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
- WW Points:
9