This Butternut Squash Ravioli is made with wonton wrappers, roasted butternut squash filling, and a homemade brown butter sage sauce!
This butternut squash ravioli is incredibly decadent. Al denté “pasta” (we’re using wonton wrappers to keep this easy) is stuffed with a rich and creamy roasted butternut squash filling and drizzled with a luxurious brown butter sage sauce. The flavors are complex, and it does require a bit of prep, but overall this dish is surprisingly easy to make!
Ingredients
Butternut Squash Ravioli
- Butternut Squash – the base of our filling. The squash gets roasted for an extra layer of flavor and makes the filling creamy and perfectly sweet.
- Garlic – adds a subtle nutty flavor to round out the sweetness and tanginess from other filling ingredients.
- Olive Oil – tossed with the squash and garlic before roasting to promote perfectly cooked and flavorful veggies.
- Salt, Black Pepper, Nutmeg, and Cayenne Pepper – a simple and slightly sweet seasoning blend with just a little kick.
- Cream Cheese and Sour Cream – the tanginess of the cream cheese and sour cream balance out the sweetness of the butternut squash while also making the filling ultra-creamy.
- Egg Yolk – helps bind the filling ingredients together.
- Wonton Wrappers – our “ravioli”. I love using wonton wrappers as the pasta, because they’re pre-made, super easy to work with, and taste just like the real deal!
Brown Butter Sage Sauce
- Unsalted Butter – browned to create a delicious toffee-like, caramel-y flavor.
- Sage – adds a minty, earthy, and slightly citrusy flavor.
- White Wine and Heavy Cream – gives the sauce a slightly sweet, fruity taste and creamy texture.
- Parmesan Cheese – the salty nuttiness in parmesan cheese helps offset the fruity, tangier flavors.
- Salt and Black Pepper – brings out other flavors and adds a hint of spice.
- Toasted Pine Nuts – optional, but highly recommended! Toasted pine nuts add a layer of warm nuttiness and a crunchy texture.
How to make
There are 5 main steps to making butternut squash ravioli: roasting the squash, making the filling, assembling and boiling the ravioli, and making the sauce!
Brown Butter Sage Sauce
- Melt butter in a sauté pan and cook for 5 minutes to “brown”, whisking constantly.
- Add in sage and cook for 1-2 minutes before mixing in wine, heavy cream, parmesan, salt, and pepper. Keep stirring until the cheese is fully melted then serve over cooked ravioli!
Butternut Squash Ravioli
- Place squash and garlic onto a baking sheet lined with a silicone mat, toss with olive oil, salt, pepper, cayenne, and nutmeg, then bake for 30 minutes.
- Spoon the butternut squash into a high-powered food processor then add in cream cheese, sour cream, and egg yolk. Process until well-combined.
- Place 1 wonton wrapper onto a clean work surface and spoon 1 tablespoon of butternut squash filling into the center.
- Use your finger to wet the outside edges of the wrapper with water, top with another wrapper, and press the top wrapper around the filling, sealing the edges. Repeat with remaining wrappers/filling.
- Place the ravioli in a large stockpot of boiling water and cook for about 2 minutes then serve and enjoy!
How to make in advance, freeze for later, and cook from frozen
- Make and assemble the ravioli as directed. Do not boil.
- Spread in a single layer on a silicone mat lined baking sheet and freeze until solid.
- Once solid, transfer to an airtight container and store for up to 2 months.
- Cook as directed from frozen, but you’ll likely need an additional 2-3 minutes of boiling.
- Serve with freshly made brown sugar sage sauce and enjoy!
How do you peel butternut squash?
Peeling butternut squash is easier than it looks:
- Use a very sharp knife to cut the top and bottom of the squash so it’s flat on both ends.
- Slice that in half width-wise to separate the long “neck” from the thick “bulb”.
- Turn each piece so the thicker flat side sits flat on a cutting board then use a sharp knife or vegetable peeler to peel the skin off downwards.
Once the peel is removed, slice, de-seed with a spoon, then dice!
How to make ravioli stick together
To make the ravioli stick together, simply wet your finger and rub water on the rim of one wonton wrapper that has the filling on it. See video for visuals.
This softens the wrapper so you can easily press another wrapper over the filling and seal the edges by pressing down with your fingers!
Do you have to roast the butternut squash?
You don’t have to—you can steam it if you want—but I HIGHLY recommend roasting it. This adds another layer of slightly caramel-y flavor which is delicious in the ravioli! However you cook it, the butternut squash needs to be fork tender before proceeding with the recipe.
What sauce goes with butternut squash ravioli
I love my homemade brown butter sage sauce over this butternut squash ravioli. It’s slightly caramel-y, slightly earthy, creamy, cheesy, and delicious!
Don’t like butter sage sauce? Try alfredo sauce, spaghetti sauce, or just a drizzle of olive oil and sprinkle of parmesan cheese!
What to serve with butternut squash ravioli
Butternut squash ravioli is delicious on its own as a light lunch or dinner but I do love to pair it with some yummy sides!
How to store
Leftover butternut squash ravioli will last in an airtight container in the fridge for 3-5 days. Store in a single layer so the pasta doesn’t stick together.
To freeze, cool completely then spread in a single layer on a silicone mat lined baking sheet and freeze until solid. Once solid, transfer to an airtight container and store for up to 6 months.
To reheat, steam or microwave to warm.
-Jennifer
Butternut Squash Ravioli
Equipment for this recipe
Ingredients
Butternut Squash Ravioli
- 1 (2 pound) butternut squash peeled, de-seeded and cubed into 1 inch chunks
- 4 cloves garlic peeled but left whole
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt plus more to taste, if necessary
- ¼ teaspoon black pepper
- ¼ cayenne pepper
- ¼ nutmeg
- 4 oz cream cheese softened to room temperature
- ¼ cup sour cream room temperature
- 1 large egg yolk
- 36 wonton wrappers
Brown Butter Sage Sauce
- ½ cup unsalted butter
- 2 tablespoons minced fresh sage plus more for garnish, if desired
- ¼ cup white wine
- ¼ cup heavy cream
- ¼ cup finely grated parmesan
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Toasted pine nuts optional for garnish
Recipe Video
Instructions
Butternut Squash Ravioli
- Preheat oven to 425 degrees F and line a rimmed baking sheet with a silicone mat.
- Place squash and garlic onto prepared baking sheet.
- Drizzle with olive oil and sprinkle with salt, pepper, cayenne, and nutmeg.
- Toss to fully coat the squash in the oil and spices.
- Bake in preheated oven for 30 minutes, or until the squash is fork tender.
- Spoon the roasted squash into a high powered food processor.
- Add in cream cheese, sour cream, and egg yolk.
- Process until well combined.
- Taste and re-season, if necessary.
- Place 1 wonton wrapper onto a clean work surface (I like using a plastic cutting board).
- Spoon 1 tablespoon of the butternut squash filling into the center of the wrapper.
- Use your finger to wet the outside edges with water.
- Top with another wrapper and carefully press out any air bubbles as you press the top wrapper around the filling then seal the edges.
- Repeat with remaining filling/wonton wrappers. Set aside while you make the brown butter sage sauce (instructions listed below, make the sauce before proceeding with the boiling steps).
- Fill a large stockpot with water and bring to a boil.
- Boil the ravioli, no more than 8 at time, for about 2 minutes.
- Remove and repeat with remaining ravioli.
- Serve with a drizzle of the brown butter sage sauce.
Brown Butter Sage Sauce
- Melt butter in a large straight edged sauté pan over medium heat.
- Once melted, cook for 1-5 minutes, whisking very regularly, or until brown bits start to form.
- Add in minced sage and continuing stirring for 1-2 more minutes, or until the butter is golden brown.
- Turn off the heat, then slowly whisk in the wine, then the heavy cream.
- Whisk in the parmesan cheese, salt, and pepper. Keep stirring until the cheese has been fully incorporated.
- Taste and re-season, if necessary.
- Keep warm until the raviolis are ready, then stir to recombine, and drizzle over the cooked ravioli.
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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