Butternut Squash Ravioli

Butternut Squash Ravioli

Ready in 1 hour

Try this Butternut Squash Ravioli recipe, or contribute your own. "Corn" and "Garden2" are two of the tags cooks chose for Butternut Squash Ravioli.

"The filling was delicious, but the wonton wrapper, although simple, doesn't compare to pasta. If you can't make your own pasta, you can purchase pasta sheets...just as easy."

- mdarnold

Top-ranked recipe named "Butternut Squash Ravioli"

4.3 avg, 7 review(s) 71% would make again


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2 tb Butter
1/3 c Fresh basil leaves; minced
olive oil
5 Garlic; minced
1/2 c Ricotta cheese
1/3 c Parmesan cheese; grated
1/2 c yellow onion; Finely diced
3 tb Cold water
salt and pepper; to taste
1 pk Wonton wrappers; (50 count)
3 tb Cornstarch; mixed with
1 Butternut squash
2 tb Italian parsley; Chopped
1/4 c tomato; Diced

Original recipe makes 4



Preheat oven to 425 degrees. Cut butternut squash in half, remove seeds and brush cut sides with olive oil. Place cut-sides down on lightly greased baking sheet and bake uncovered for 30 to 40 minutes or until tender. Cool. Melt butter in skillet and saute onion and garlic. Transfer to a large bowl. Scoop out squash and place in the bowl with ricotta cheese, basil, salt and pepper. Mash to a coarse paste. For each ravioli, place a wonton wrapper on a lightly floured surface. Spoon filling, about the diameter of a 50-cent piece and about 1/4-inch thick, onto the center of the wrapper. Lightly wet the edges of the wonton with the cornstarch mixture. Lay a second wrapper over the filling and press the edges onto the bottom piece. Trim edges with ravioli cutter. Carefully place filled ravioli in a large pot of boiling water, one at a time and stirring very gently. Cook for about four to five minutes. Remove cooked ravioli with slotted spoon and place on plate. Add Lemon Cream Sauce (see recipe) or other sauce and top with Parmesan cheese, tomato and parsley. Serves 4. Comments: Uncooked ravioli can be lightly floured, laid flat until frozen, and then stored in plastic zipper bags. For a tasty treat, rinse the squash seeds, season them with salt and roast in a 350 degree oven until golden brown. Winter squash has "staying power." If placed in a relatively cool location, it will keep for up to a month or so. Types of winter squash and gourds: Turban or butternut squash is firm, has deep orange flesh, and is very sweet and delicious. Also available are winter melon (Chinese bitter melon) or loofah (Chinese okra, silk melon). Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 153 Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com

Verified by stevemur

Hear Shaped photo by ljcross13 ljcross13

Calories Per Serving: 638 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Butternut Squash Ravioli

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The filling was delicious, but the wonton wrapper, although simple, doesn't compare to pasta. If you can't make your own pasta, you can purchase pasta sheets...just as easy.
mdarnold 2 months ago
Awesome recipe! I didn't do the cream sauce, but finished it in a brown butter sage. These are also great fried and crispy!
TimKosel 3 months ago
Try without the pasta as a casserole with a parmesan cheese crust for less calories.
leahmt83 1 year ago
The filling was good but I've never had a truly good ravioli made with wonton wrappers. Go the extra mile and make your own pasta. There's no comparison.
cmohammadi 1 year ago
samishepard87 2 years ago
I made these with a combo of butternut squash and sweet potatoes. I would recommend a light lemon butter sauce to pair with these flavorful ravioli.
PixelatedCook 3 years ago
Thanks for the great discription!!
thegidget 4 years ago
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