Butternut Squash Ravioli with Sage Butter

Name: Butternut Squash Ravioli with Sage Butter
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 1/4 lbs butternut squash diced 1-inch; 1 tbsp oil; 4 cloves garlic; 1/4 cup ricotta; 1/4 cup pecorino romano; 1/4 teaspoon kosher and black pepper; 1/4 teaspoon nutmeg; 24 square wonton wrappers; 1 large egg; 2 tablespoons salted butter; 8 fresh sage leaves

User Reviews

4.7

72 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4 servings
Calories
355 kcal
Course
Dinner
Cuisine
American

Butternut Squash Ravioli with Sage Butter

Iris Warren

Report

An easy butternut squash ravioli recipe made with wonton wrappers – the perfect shortcut instead of making your own pasta.

Share:

I Made This!

54 people made this

Print

14 people printed this

Save this

43 people saved this

Ingredients

Servings

1 1/4 lbs butternut squash diced 1-inch
1 tbsp oil
4 cloves garlic (smashed with the side of a knife)
1/4 cup ricotta (I prefer Polly-o)
1/4 cup pecorino romano (plus optional more for serving)
1/4 teaspoon kosher and black pepper (to taste)
1/4 teaspoon nutmeg
24 square wonton wrappers
1 large egg (beaten)
2 tablespoons salted butter
8 fresh sage leaves (divided)

Add to Shopping List

Instructions

Preheat the oven to 400F.
Place butternut, 4 sage leaves and garlic on a sheet pan and toss with 1 tablespoon oil. Season with 1/4 teaspoon salt and pepper, to taste.
Roast until tender, about 35 minutes. Transfer to a bowl and mash with a fork until very smooth (a blender would work too).
Mix in ricotta and pecorino, season with nutmeg, 1/4 teaspoon salt and black pepper.
Place the wonton wrapper on a work surface, brush the edge lightly with egg wash and add 1 tablespoon filling onto the center.
Fold over into a triangle and press the edges to seal. Cover with a damp cloth while you make the rest.
Chop remaining sage leaves. Place butter and sage in a medium saucepan and melt over low heat. Keep warm over very low heat.
Bring a large pot of salted water to a boil. Add half of the ravioli (they are very delicate) and cook until the rise to the surface, about 2 minutes.
Use a slotted spoon to remove and add to the pan with the butter. Repeat with the remaining ravioli.
Gently toss raviolis with the butter until warm, 1 to 2 minutes.
Top with black pepper and serve with additional Pecorino Romano, if desired.

Nutrition Information

Show Details

Serving 6raviolis Calories 355kcal (18%) Carbohydrates 46.5g (16%) Protein 11.5g (23%) Fat 14.5g (22%) Saturated Fat 7g (35%) Cholesterol 77.5mg (26%) Sodium 502mg (21%) Fiber 4g (16%) Sugar 3.5g (7%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 355 kcal

% Daily Value*

Serving	6raviolis
Calories	355kcal	18%
Carbohydrates	46.5g	16%
Protein	11.5g	23%
Fat	14.5g	22%
Saturated Fat	7g	35%
Cholesterol	77.5mg	26%
Sodium	502mg	21%
Fiber	4g	16%
Sugar	3.5g	7%