Video: Easy Butternut Squash Ravioli - Allrecipes.com

Video: Easy Butternut Squash Ravioli

See how to make surprisingly simple squash ravioli.

 
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This is a great way to use up and extend leftover roasted butternut squash. In this video, you’ll learn how to turn butternut squash into ravioli. Mixed with mascarpone, parmesan, and cayenne pepper, roasted squash becomes a delicious filling for ravioli. Then, here’s an ingenious trick: You’ll see how to use round wonton wrappers to make quick and easy ravioli wrappers. Wonton wrappers are the ideal texture for these butternut ravioli. You’ll learn the fool-proof, two-spoon method for filling your wontons. Just a quick dip in boiling water, and a short sauté in brown butter and sage, and your ravioli are done. These easy butternut squash ravioli are a perfect holiday or winter appetizer and also make for an elegant dinner. Get Chef John’s recipe for Easy Butternut Squash Ravioli.

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Comments

 
 
Goretty 
Sep. 13, 2014 5:29 am
I love your videos! You have such a great personality. You literally motivate me to cook. Coffee and Chef John is my morning starter. I'm such an ego booster, so keep em' coming Chef John!
 
Half pint 
Jul. 3, 2014 8:19 am
To the person who wanted to know about freezing cooked squash , I did & when i defrosted it was the same as fresh !
 
Jan. 24, 2014 12:56 pm
nice Eminem quote lol…..but how can I store the raviolis so they won't dry out??
 
Nov. 14, 2013 4:55 pm
I have so much filling left over. Can it be frozen?
 
Sep. 21, 2013 5:29 am
Have a vry similar recipe an they are soo good!
 
Wendy 
Aug. 24, 2013 12:25 pm
Thank you thank you- what an awesome and easy recipe. One i can pass on to my kids! Always looking for new ways to make vegetarian food pop! Love it!
 
Chloe12 
Mar. 3, 2013 8:04 am
Chef John, That shape of ravioli is called " mezzaluna" and now you have created easy mezzaluna ravioli! I love your recipes.
 
garmisch 
Nov. 29, 2012 10:59 am
I had fun making this---and it was delicious. Couldn't find the round won tons but, it was still good. I had it for a meal with a big salad. I've cooked so long so I tend to add any little extra, according to the way I want it to taste, which was a little extra salt, Sage, and cheese.
 
Lmallon88 
Oct. 21, 2012 6:59 am
What can I use instad of the sage- really not a fan of the sage ~
 
aksatchel 
Oct. 18, 2012 10:13 pm
I found this def'n on a website: "MEZZALUNE (MEZZELUNE) In Italian this means ‘half moons’. A semi-circular type of stuffed pasta. Also sometimes referred to as ravioli, or in the North of Italy, pansotti." Just in case you were still wondering ;) Cheers
 
 
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