Reviewed: Dec. 29, 2010

It was a lot of work for less than wonderful taste. The sauce was too bitter. the recipe should have said to put wax paper between the ravioli, because they stuck together and fell apart when served.

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Reviewer:

Joyce

Reviewed: Nov. 22, 2010

These are very good and easy to make. I do omit the cinnamon and allspice, though because it seems to "desserty" with those ingredients and has a weird taste with the sage butter. I also tossed about 1/3 cup chopped walnuts into the squash mixture. My husband, who is not a fan of vegetarian meals actually likes this dish. In so far as people having issues w//wonton wrappers... I used the smallest ones, toss in boiling water for just a couple of minutes - never have had an issue w/breakage, leaking, mushy ravioli, etc.

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Reviewer:

carabn1

Reviewed: Nov. 10, 2010

Wow, this was not good. The filling was tolerable, but the wontons tasted gummy after boiling and the sage butter sauce didn't blend well with the other flavors. I made this for my squash loving family and not one liked it.

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4 users found this review helpful

Reviewer:

Odinsworn

Reviewed: Nov. 4, 2010

The sauce was particularly funky, even though I completely followed the directions/tips the wontons got slimy then really sticky. Won't be making this again. Too bad...I really like good squash ravioli. The quest continues....

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Reviewer:

HarleyChick

Cooking Level: Expert

Home Town: Brandon, Minnesota, USA

Living In: Zimmerman, Minnesota, USA

Reviewed: Oct. 28, 2010

I so wanted to like this recipe, and I will say that the filling was fantastic. Savory and sweet and smooth, it was delicious -- after the recipe flopped, I baked up the filling and ate it as a casserole-type dish on its own! The won ton wrappers were the problem here; I even used just one wrapper (folded over) and there was still too much of it. They were disgustingly soggy, so I did as other reviewers have recommended and baked them -- at which point they turned tough. The sage/brown butter sauce was fine. I'd probably use that again... but next time I try making b-nut squash ravioli, I'll certainly use REAL pasta!

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Reviewer:

sarahmarie_co

Cooking Level: Expert

Home Town: Independence, Missouri, USA

Living In: Aurora, Colorado, USA

Reviewed: Oct. 22, 2010

Great recipe! As others have said easy to create but super impressive to guests. Not sure why people had a difficult time with the wonton wrappers staying intact, even the ones my 3 year old made held tight, smile. Will add mushroom and maybe some finally diced Vidalia onion next time for texture and flavor.

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Reviewer:

doinit200

Reviewed: Oct. 20, 2010

Wow this was a terrible waste of a lot of time. The wontons stuck together while boiling and didn't even taste good. I didn't even try it all together with the sauce. I'm not someone to give bad reviews, but this was terrible. Now I have to figure out what I'm going to eat for dinner after all of that.

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Reviewer:

egford1

Reviewed: Oct. 19, 2010

This recipe was great. I added some sauteed chicken to make it more of a meal that my husband would eat. I sauteed the chicken pieces in minced garlic, garlic salt and italian seasoning. After baking the butternut squash, I poured the remaining butter into the squash mixture with the spices. I added some worcestershire sauce into the brown butter sauce (tip from Carrabba's) and used 1/4 tsp ground sage since I didn't have any fresh on hand. I took the tip from another post and placed the raviolis (and chicken) in oven at 300 to keep warm while the other batches were being made/boiling. Served it with shredded parmesan and more italian seasoning on top. The flavors were complex and made for a very festive fall dish that my husband loved!

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Reviewer:

RuffledApron

Cooking Level: Intermediate

Reviewed: Oct. 18, 2010

would never make again, once was too much

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Reviewer:

klmobley

Reviewed: Oct. 7, 2010

I don't even want to give this recipe one star. I've made butternut squash ravioli before, and I really enjoy the taste of them, but we were looking for a different recipe to try out something new, since we try not to make the same recipe twice. We used wonton wrappers for this, and when everything was plated and ready to eat, most of us were able to eat maybe two or three of the raviolis. I, personally, ate maybe one and half. The wonton wrappers made everything slimy. I had no problem cooking them, but the filling was awful. It was much too sweet, and tasted awful with the Parmesan. The sauce tasted awful with the ravioli, because of the sweetness. I ended up remaking the sauce and adding my own spices to it, in order to try to save the dish, because it tasted too bland for some of us. The only thing that saved this was the stir fry sugar snap peas and baby carrots that we decided to use as a side for this. I don't recommend this recipe.

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