Reviewer:

Reviewed: Nov. 22, 2011

Very easy to assemble and got rave reviews from the adults! I added some diced smoked chicken breast leftover from another meal and it combined beautifully with the butternut squash.

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3 users found this review helpful

Reviewer:

jmrauga

Reviewed: Nov. 26, 2011

I LOVED this recipe. It is finally the ravioli I crave from my favorite Italian restaurant. The brown butter sage sauce is perfect. I did use acorn squash instead of butternut because that is what I had. I also made some changes that made this a little healthier. I used 2 oz. of Neufatel cheese (a lower fat cream cheese) and two tablespoons of Parmesan instead of the cheese suggested. I also used a teaspoon of maple syrup in the mixture. Lastly, I topped the ravioli with roasted walnuts and served it with a spinach salad and roasted brussel sprouts. This takes a little longer than implied, but so worth the time investment. I great vegetarian dish.

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31 users found this review helpful

Reviewer:

Grizzly27

Reviewed: Nov. 27, 2011

delicious! the cayenne pepper doesn't really do much in terms of heat or flavor, so i either add a big pinch of it or a big pinch of crushed red pepper flakes. didn't do the sage butter sauce, but rather just tossed in butter and topped with freshly grated parmesan. the raviolis come out delicate and subtle, with a comforting butternut squash taste. SO good. will definitely make again and again. oh, also this recipe made a lot so i froze a bunch (laid out on a baking sheet to freeze then threw them all in a bag) and cooked about 3 min, until the raviolis floated to the top.

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22 users found this review helpful

Reviewer:

EZLEEAMYOOZED

Reviewed: Nov. 29, 2011

Seriously delicious!!! Cook time took more than 10 minutes though, since you have to boil raviolis few at a time, but it was totally worth it!

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2 users found this review helpful

Reviewer:

Katie

Reviewed: Dec. 2, 2011

We really did not like this at all. Butternut squash is one of our favorite veggies.

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2 users found this review helpful

Reviewer:

Cassie-1

Reviewed: Dec. 3, 2011

This was delicious! The only thing I changed was a little more cayenne pepper (as a spice-junkie, I couldn't help myself) and I diced the garlic clove and threw it in with the butter/sage combination.

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5 users found this review helpful

Reviewer:

krebhamp

Reviewed: Dec. 22, 2011

Took a while to assemble, but worth it!

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6 users found this review helpful

Reviewer:

SURKAMA11

Cooking Level: Intermediate

Reviewed: Dec. 26, 2011

Great recipe! 1 large butternut squash yielded 2 cups and therefore I doubled the filling recipe. I did not use an egg yolk, but it did not matter. Added a little extra cayenne just to give it a slight kick. I was unable to purchase wonton wrappers and instead purchased a 16 oz package of egg roll wrappers. Cut into quarters and made triangle shaped ravioli. The doubled filling was perfect for the amount of wrappers I had. Used about 3/4 of a teaspoon of filling in each wrapper. The fresh snipped sage and fresh peppered parmesan were elegant.

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10 users found this review helpful

Reviewer:

Joanne W.

Cooking Level: Expert

Home Town: Saint Charles, Missouri, USA

Living In: Saint Peters, Missouri, USA

Reviewed: Jan. 16, 2012

This was awesome!! I made it (and didn't tell my veggie hating boyfriend what was in it at first ha ha) I had him taste it and he loved it and was shocked when I told him it was made with butternut squash. These tasted amazing!

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1 user found this review helpful