Reviewed: May 13, 2012

Deliicious!! and I used rosemary instead of sage (i didn't have sage), and it turned out perfect!! Thank you!!

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Reviewer:

pattydib

Reviewed: May 1, 2012

I bought butternut squash ravioli from trader joes but used the sage butter recipe. it was absolutely delicious

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Reviewer:

occasionaluer

Reviewed: Apr. 28, 2012

Use half the amount of spices and a pinch of ground sage to the butter sauce and it's perfect! We had a Ravioili Making Party around my kitchen island. It was a great family night :)

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Reviewer:

LisaPizza

Cooking Level: Expert

Living In: Trabuco Canyon, California, USA

Reviewed: Feb. 10, 2012

A great meal idea! I made it using my own whole wheat pasta recipie, and a ravioli press. simple and tasty!

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Reviewer:

Cam Monroe

Cooking Level: Professional

Reviewed: Jan. 30, 2012

I'm going to rate this for the brown butter sauce only. Store bought butternut squash is to good to do all the work at home. I have made this with both fresh sage and ground. I prefer the fresh. I kept the leaves whole and when they crisp up in the butter- YUM!! This is a very easy week night no fuss no muss meatless dinner. Thanks for sharing.

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Reviewer:

SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

Reviewed: Dec. 27, 2011

I made these twice. The filling is good as side dish, however I found the wonton wrappers were not a good tasting cover. If you didn't really seal them well, they opened up in the water, they also became water logged when they cooked. Nanc

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Reviewer:

nancy

Cooking Level: Expert

Reviewed: Dec. 13, 2011

The flavors are too extreme. I would leave out the all spice & cut back on the nutmeg & cinnamon. Even the sage butter sauce was too extreme, need to cut waaaaay back on the amount of sage. I do enjoy flavorful food as well as intesteing & unexpected flavor combinations.

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Reviewer:

edoolan

Reviewed: Nov. 27, 2011

this required soooo much work that i probably won't make it again- we had a butternut squash given to us by my farming neighbor so wanted to do something special with it, but this took a couple of hours and i wasn't all that pleased with the results. folded these wonton style.

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Reviewer:

rebecca

Cooking Level: Intermediate

Home Town: Hattiesburg, Mississippi, USA

Living In: Nashville, Tennessee, USA

Reviewed: Oct. 10, 2011

This was an okay dish. I agree with other reviewers that the wontons seemed gummy or pasty. The dish did not reheat well. It was somewhat labor intensive, especially for a rather iffy result. I didn't have the issue with the spices as I reduced the amount; it just looked like it would be too much.

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Reviewer:

shayna76

Cooking Level: Intermediate

Living In: Savannah, Georgia, USA

Reviewed: Sep. 19, 2011

I made this recipe and it turned out great. I agree, it is a dish that is easy, yet your guest will be impressed with. I added a pict or two of mine on this site. I sandwiched my filling between the wonton wraps and used a wash of corn starch and water as a sealer, then cut them out using a round scollop edge cookie/buscuit cutter. The only spice I used in my filling was a pinch of nutmeg & salt and a little grated parm, corse black pepper and some finely chopped parsley. Don't skip the sage in the sauce...it makes the flavor's pop! I would recomend this recipe, for a side dish or pasta course with pork, a salad or green vegetable & some good bread, for a simple but great meal for dinner guest's or, just for your family!

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