Easy Butternut Squash Ravioli

Easy Butternut Squash Ravioli

Recipe Rating: 3.89634
Serves 4

The classic combo of winter squash and sage are the stars of this recipe, made extra simple by using wonton wrappers. Love cheese? You can stir 1/2 cup grated Gruyère or crumbled goat cheese into the filling and use a few more wrappers. Either way, browned butter, a cream sauce or caramelized onions with walnuts would be a perfect topping.

  • 1 1/2 cup mashed or puréed butternut squash
  • 1 tablespoon finely chopped fresh sage
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 32 square wonton wrappers
  • 1/4 teaspoon grated nutmeg
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Line a baking sheet with parchment paper.  

In a medium bowl, stir together squash, sage, salt, nutmeg and pepper. Lay wonton wrapper on a work surface and place 1 teaspoon filling in center. Dip your finger in a small bowl of water and “paint” edges of wrapper with water. Fold wrapper over filling, making a triangle, and press edges together to seal well. Bring opposite corners together and seal with a little water, making an envelope shape. Place on the prepared baking sheet. Repeat with remaining wrappers and filling.  

Meanwhile, bring a large pot of water to a boil. Add ravioli and cook until cooked through, about 4 minutes, stirring gently once or twice so they don’t stick to the pot or each other. Uncooked ravioli can be frozen on the baking sheet, then packed in a freezer bag and frozen for up to 3 months; cook them (still frozen) for about 5 minutes.

Nutritional Info: 
Per Serving: 230 calories (10 from fat), 1g total fat, 5mg cholesterol, 660mg sodium, 46g carbohydrates, (3 g dietary fiber, 3g sugar), 7g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.