Easy Butternut Squash Ravioli

Easy Butternut Squash Ravioli

83
Chef John 22227

"These easy butternut squash ravioli are a terrific way to use up leftover roasted butternut squash. They can stand in equally well as either the ideal appetizer or as an elegant main dish for dinner. The secret? Wonton wrappers instead of pasta make these ravioli incredibly easy."
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Ingredients

40 m servings 378 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 742 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.
  2. Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
  3. Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.
  4. Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

83
  1. 103 Ratings

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Most helpful positive review

These were super delicious! This will definitely be a regular item on my family's dinner menu. My only gripe about this recipe is the delicacy of the won ton wrapper. It took several tries to pr...

Most helpful critical review

I really didn't care for the texture of the wonton wrappers after they were boiled. I also found the sage to over power the squash and parmesan.

These were super delicious! This will definitely be a regular item on my family's dinner menu. My only gripe about this recipe is the delicacy of the won ton wrapper. It took several tries to pr...

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...

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, b...

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 i...

This recipe was delicious. The first time you cook something like this is always a learning curve. So hopefully this will help your first time be perfect. First, less is more. Putting more t...

Yum yum yum!!! Fantastic flavors and very easy to make. I too omitted the egg yolk and added extra cayenne pepper. Wonton wrappers are key! I actually have a dumpling press so that little guy m...

I tried this out this weekend on my hubby and very picky teenage daughter. This is the first recipe I have rated online; I just HAD to say how fabulous it was and super easy. My daughter had two...

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 combin...

More cheesy tasting than I expected, but certainly not a detriment. If you can't find mascarpone cheese, I think cream cheese would be an okay sub. The taste is a little different, but not a d...