Recipe by Chef John
"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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mashed, cooked butternut squash
freshly ground black pepper
grated Parmesan cheese
1 (16 ounce) package
round wonton wrappers
chopped fresh sage to taste
grated Parmesan cheese, or to taste
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.
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.
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.
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. also i hate wasting egg whites so i added a little bit of water to it and beat that to make a "glue" to seal the raviolis. they 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.
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.
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 than the teaspoon recommended makes the ravioli too rich. We all preferred the raviolis with less butternut squash mixture. Secondly, when you cook the raviolis in butter, do only one layer at a time. Otherwise the raviolis stick. I would do two batches with half of the butter in each. Lastly, I substituted the mascarpone cheese for light cream cheese, and it was delicious! Thanks for a recipe that we will surely make again - for simple family dinners and important guests alike.
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!!
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 servings (which she rarely does, especially with new dishes) I made the ravioli as is, but varied the sauce a bit. Browned the butter, added garlic, then a couple dashes of white wine, hot pepper flakes, and cream. Reduced and served on ravioli. WONDERFUL!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Butternut Squash Ravioli
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 143
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