Easy Butternut Squash Ravioli Recipe

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Most Helpful Positive Review

Nov 28, 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.

—Grizzly27

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Most Helpful Critical Review

Apr 21, 2012

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.

—NICOLENS

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55 Ratings

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Jan 25, 2012

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 prevent tearing and to sufficently seal the edges together. Once mastered though, this recipe rocked! I followed another reviewer's advice and used a generous amount of cayenne pepper which gave the ravioli a nice kick. In case anyone else doesn't have mascarpone cheese stocked in their fridge, a mixture of 8 oz. cream cheese, 2 1/2 tbs sour cream, and 1/4 c. heavy whipping cream in lieu of the mascarpone cheese works perfectly.

—nikki

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Nov 28, 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.

—EZLEEAMYOOZED

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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.

—Joanne W.

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Oct 30, 2012

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 made making this dish super easy. My boyfriend LOVED this. It's a perfect seasonal, homey recipe. Thanks Chef John!!

—cherissa

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Dec 22, 2011

Took a while to assemble, but worth it!

—SURKAMA11

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Feb 21, 2012

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 deal breaker. The raviolis I'd had of this type before were more sweet, so I sprinkled the top with cinnamon in addition to the parmesan, and I added pears cooked with brown sugar as a garnish, made it extra tasty. I froze a lot of them to save for later, they still taste great. I just placed them on a cookie sheet in the freezer until they were hard enough to transfer to a freezer bag. Easy. You don't have to fry them up in butter if you're looking to save calories (it's just that butter makes everything taste good)--I did it both with and without. The wonton wrappers are a perfect substitute. It's definitely a recipe you must try!

—superjae5

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Nutrition

Calories
378 kcal
19%

Carbohydrates
47.4 g
15%

Cholesterol
79 mg
26%

Fat
15.9 g
24%

Fiber
2.4 g
9%

Protein
11.5 g
23%

Sodium
742 mg
30%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Butternut Squash Ravioli

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 378
Calories from Fat: 143

% Daily Value *
Total Fat 15.9g 24 %
** Saturated Fat 8.5g 42 %
** Cholesterol 79mg 26 %
Sodium 742mg 30 %
** Potassium 174mg 5 %
Total Carbohydrates 47.4g 15 %
** Dietary Fiber 2.4g 9 %
Protein 11.5g 23 %
** Sugars 0.7g
Vitamin A 86 %
** Vitamin C 9 %
Calcium 18 %
** Iron 29 %
** Thiamin 42 %
** Niacin 49 %
** Vitamin B6 5 %
** Magnesium 10 %
** Folate 42 %

* 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.