Reviewed: Nov. 4, 2009

Although very interesting, I just thought it was too rich tasting for a main course. My sister really liked it, my husband hated it, and I enjoyed about 3 wontons worth. I don't think it's worth the effort, however, if wanting to do a gourmet-type meal and your company likes the flavors, then would make a great dish.

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Holly

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Reviewed: Oct. 26, 2009

I gave this recipe 3 stars because I really liked the idea of using wonton wrappers to make ravioli. The reason I didn't give it more stars is because the seasonings made it taste like pumpkin pie wrapped in pasta. The sage butter sauce didn't work at all in my opinion. The first serving was a total loss. For sauce for the remaining ravioli, I sauteed fresh minced garlic and basil in olive oil. This helped balance out the too-pie-like flavor of the ravioli and we were able to eat the rest of it. Next time, I will only season the squash with Parmesan cheese, garlic and pepper.

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Clarice

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Oct. 17, 2009

I would agree that there was too much spice, but maybe not as bad as some said.(personal preference I guess) I think next time I would make my own ravioli's and cut the spices a little bit as well.

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Rednut

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 14, 2009

I had read everyone else's review saying to add less spice than what was called for and added a personal note to my copy of the recipe to do just that. But I accidentally mixed the filling up as written and OH MY! It tasted so sweet--like a really nutmeg-y pumpkin pie....which isn't what I was looking for at all. I want a squash ravioli where the main focus would be on the flavor of the squash itself. Maybe putting in 1/4 of the spices called for would be a little bit more what I'm looking for. Also, the wanton wrappers, while easy to buy, also fell apart in the boiling water about 10% of the time which I found slightly frustrating. This is telling me it's time to learn how to make my own pasta.

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Erica

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

the filling is excellent, very tasty, I will never use won ton wrappers again, sometimes short cuts are not worth it, truly detracts from the flavor of the dish

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loves to entertain

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Reviewed: Oct. 4, 2009

The filling was great! We loved it. The won tons how ever kept falling apart..we had to play around with their shapes a bit. I only had ground sage so i cannot comment on the sauce. Paired it with steaks and english peas. Overall very good..will pass along to family :)

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misslula

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Reviewed: Sep. 8, 2009

The filling was tasty at first as I only used half of the spices. I used the won-ton wrappers and it seemed to work out okay. The sauce was not so good and the taste of the won-tons and even the inside once cooked was not so good either. Maybe this dish was something not for our tastes? Won't be making it again.

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jenniferdavis1177

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Reviewed: Aug. 12, 2009

Filling was good, though I added some brown sugar to take the edge off the other spices. We thought the ravioli came out slimy. May try again but would fry or bake them. Sage butter sauce was delicious - loved the taste and the texture of the sage. If they hadn't come out a slimy, mushy mess I would have given it 5 stars.

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Mandu

Cooking Level: Expert

Living In: Columbia, South Carolina, USA

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Reviewed: Apr. 8, 2009

Honestly I wouldn't even give this recipe one star. It was not to our liking at all. I read the other reviews and some people had problems using the wontons, I did not. The only problem with the recipe is the filling itself. It was awful. I've had butternut squash ravioli before and thought I would try to make it myself using this recipe. Won't be trying this again.

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Lori

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Reviewed: Mar. 9, 2009

This was great...I will make it often!

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Aliciad

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Reviewed: Mar. 6, 2009

I love butternut squash ravioli!!! This recipe was decent, but making it great is super simple. I read other reviews and used a bit less spices, but honestly should have used a lot less. Also i had another recipe that i have lost and i remembered that it said put dried cranberries and pecan pieces along with the sage into the butter sauce. and oh wow is it good! Otherwise, i love this pretty generic butternut squash recipe.

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Designated Baker

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2009

I wanted to make home-made pasta for the first time for my boyfriend over the holidays, and because he likes butternut squash soup so much I decided to try this recipe. OH MY GOSH I was not expecting it to be SO good!! I was skeptical about the sauce at first, but made it anyway to stay true to the recipe and I'm glad I did. My boyfriend loved this recipe so much that he bought me a pasta roller for Christmas so that I would make it again for him.

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Jules

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Reviewed: Feb. 5, 2009

This is the best and easiest "gourmet" recipes. My whole family loves it. I used only half of the cinnamon, though, so as not to overwhelm the squash taste. A great recipe for company, or special occasions.

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Christine Dorman

Home Town: West Palm Beach, Florida, USA

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Reviewed: Jan. 21, 2009

Not sure what went wrong here, because I followed the directions exactly. The raviolis came out rubbery and gross looking. They also fell apart in the water. If I can find a decent ravioli pasta recipe, I'll probably try this filling again - it smelled good, but I never got to try it.

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WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: Jan. 14, 2009

I love butternut squash any kind of way. I made this with already prepared butternut squash ravioli. For the sauce I used the butter and sage (bottled) but also added a little ginger (fresh in sqeeze tube) and buttermilk! It was fabulous ! also added a little powdered garlic. YUM!

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cookingfreak

Cooking Level: Expert

Home Town: Tuscaloosa, Alabama, USA

Living In: Roswell, Georgia, USA

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Reviewed: Nov. 16, 2008

This a great "Freezer Recipe", though with out the sauce. I make sauce according to portion used.

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okanog

Cooking Level: Expert

Home Town: Burnaby, British Columbia, Canada

Living In: Kelowna, British Columbia, Canada

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Reviewed: Nov. 12, 2008

This recipe was great! Based on other reviews I added two finely portabella mushroom caps to the squash mixture and used only one wonton wrapper per ravioli (about 1 tsp of the squash mixture). Instead of the Sage brown-butter sauce, I made my own gorgonzola cream sauce with thyme. My friend who hates squash loved this recipe! Thanks for sharing.

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LUTEGRL

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Reviewed: Sep. 1, 2008

I only used one wonton with a teaspoon of filling and folded into a triangle. I had a lot of filling left over that put into the freezer to make again. My Husband kept saying how gourmet this dish was.

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KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

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Reviewed: Aug. 14, 2008

The filling and sauce was awesome but I actually didn't like the wontons (too thin, they fell apart, see the pic I posted) and would make my own dough for this ravioli next time.

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Karol

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Reviewed: Jun. 14, 2008

I really liked the ravioli, but next time think I will add some chopped mushrooms to the squash for a little additional texture. I used a fork to crimp the edges after sealing with egg white. Followed the advice to put boiled ravioli in oven ... but be sure to lightly grease the cookie sheet first to avoid sticking. I covered mine with a sheet of sprayed foil too so they lightly steamed.

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Carole B.

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Butternut Squash Ravioli with Sage-Brown Butter Sauce

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