Reviewed: 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.

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NICOLENS

Cooking Level: Expert

Home Town: Neenah, Wisconsin, USA

Reviewed: Mar. 29, 2012

Absolutely fantastic. Even my six year old loved them despite the cayenne pepper! So gourmet, yet I am such a neophyte in the kitchen! Very easy and very yummy, yet very impressive.

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Martha

Reviewed: Mar. 27, 2012

These were delicious and easy! They were not very hard to make and freeze wonderfully. I made a butternut squash sauce from Vegan Chef Chole's website to go on top with some chopped pecans. I also made with pumpkin which were good but the squash was better.

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Reviewed: Feb. 28, 2012

A timely recipe, however it's very much worth it. We left the egg out.

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Chris'

Reviewed: Feb. 26, 2012

Delicous. Not my favorite filling ever, but still very good. It was a bit too sweet for my tastes - next time I would play with the spices to enhance the savory flavor rather than let the sweetness of the squash be quite so bold. I used homemade pasta dough rather than wonton wrappers (although I have done ravioli that was as well and it certainly is a lot quicker!) All in all, an impressive dinner and people enjoyed it.

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For King and Prince

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Cooking Level: Intermediate

Reviewed: 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!

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Reviewer:

superjae5

Reviewed: Feb. 13, 2012

Restaurant quality. Lots of work but so worth the effort .Served with a drizzle of lemon olive oil, a sprinkling of nutritional yeast and a very slight pinch of herbs provence. Will definitely make again.

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Patty Ann

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Salem, Oregon, USA

Reviewed: Feb. 11, 2012

WOW!!! This was an easy (though a little time-conuming) homemade ravioli recipe, and I was more than pleased with the outcome! I did not want to buy mascarpone cheese because it seemed expensive at my store, so I substituted cream cheese, and the outcome was still amazing. I froze the extra ravioli as another viewer suggested. I combined this recipe with the Tomato Vodka Sauce on this site... so, so good. Thank you for sharing!

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clyrehc

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: New Holland, Pennsylvania, USA

Reviewed: Feb. 4, 2012

I had made a butternut squash lasagne a few months ago and had some frozen leftover roasted butternut squash seasoned with cinnamon, sage, and fennel seeds. I used that in my filling and it was a perfect compliment to this recipe. The wonton wrappers made the recipe easy, but they seemed a bit sticky. I would make the recipe again. The stickiness was irritating but it tasted great!

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REDSONJA92

Cooking Level: Intermediate

Home Town: Casper, Wyoming, USA

Living In: Aurora, Colorado, USA

Reviewed: Feb. 2, 2012

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.

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