Butternut Squash Ravioli

5 from 1 vote

This Butternut Squash Ravioli is made with wonton wrappers, roasted butternut squash filling, and a homemade brown butter sage sauce!

Prep Time1 hr

Cook Time45 mins

Total Time1 hr 45 mins

Course: Dinner, Lunch

Cuisine: Italian

Keyword: brown butter sage sauce, butternut squash, wonton wrappers

Servings: raviolis

Calories: 88kcal

Author: Jennifer Debth

Equipment

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
1/4 teaspoon black pepper
1/4 cayenne pepper
1/4 nutmeg
4 oz cream cheese softened to room temperature
1/4 cup sour cream room temperature
1 large egg yolk
36 wonton wrappers

Brown Butter Sage Sauce

1/2 cup unsalted butter
2 tablespoons minced fresh sage plus more for garnish, if desired
1/4 cup white wine
1/4 cup heavy cream
1/4 cup finely grated parmesan
1/4 teaspoon salt
1/4 teaspoon black pepper
Toasted pine nuts optional for garnish

US Customary - Metric

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.
Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Notes

The ravioli will stick together and get cold after it's cooked. To avoid this: preheat oven to the lowest setting and line a rimmed baking sheet with a silicone baking mat. After each batch of boiled ravioli, simply use a slotted spoon to remove the pasta from the water and place it onto the prepared baking sheet (make sure no pasta is touching). Cover with foil that's been coated in cooking spray and place in the preheated oven. Repeat until you're ready to serve!

Nutrition