Acorn Squash Ravioli

Acorn Squash Ravioli

Ready in 35 minutes

This is an incredibly easy way to make your own ravioli using a great fall ingredient like acorn squash. No pasta maker necessary for this recipe!

"Delicious! I absolutely loved these ravioli. The saltiness of the bacon, which I was hesitant about at first, really complemented the sweetness of the butternut squash (I used butternut instead of acorn).

Unfortunately, I made a total mess of them. I had trouble when I cooked them in batches and then piled them on top of each other as I cooked the remaining pasta. They all stuck together and I ended up with "ravioli cake"! Before I make them next time, I'll read some tips on how to work with ravioli. Surely I can figure it out. "

- IvySue

Top-ranked recipe named "Acorn Squash Ravioli"

3.8 avg, 4 review(s) 125% would make again

Ingredients

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1 package Nasoya Wonton wraps
1 egg yolk; beaten lightly
1/2 teaspoon paprika
2 cups acorn squash; cooked and pureed
1/2 cup bacon
1 cup sweet onion
3 tablespoons rosemary; chopped well
1 tablespoon olive oil

Original recipe makes 4

Servings  

Preparation

Heat the olive oil and add onions, saute until soft.

Add bacon and rosemary to onions and continue to saute on medium heat until bacon is cooked.

Combine onion mixture and pureed acorn squash in a bowl.

Place one tablespoon of mixture on a ravioli sheet. Use a finger dipped in water to wet the edges of the sheet, place a second sheet on top and seal the edges together.

Place formed raviolis on a baking sheet lined with parchment paper.

Combine egg and paprika.

Use a pastry brush to paint a thin coat of egg on top of each ravioli.

Ravioli can be stored in the refrigerator on the baking sheet until cooking time (up to 2 hours).

To cook the ravioli boil water and salt lightly.

Lower each ravioli into the water. Remove each ravioli as it begins to float.

Serve with the sauce of your choice, butter and sage is great as is a cream sauce or a red sauce.

Credits

Added on Award Medal
Verified by stevemur

Acorn squash ravioli with a sage brown butter sauce. photo by HungryKitten HungryKitten

Add filling to the wraps paint the edges with water and then cover with another wrap and seal to make the ravioli. photo by HungryKitten HungryKitten

Ravioli with egg yolk wash on parchment before cooking. photo by HungryKitten HungryKitten

Saute the onions, bacon and rosemary. photo by HungryKitten HungryKitten

Calories Per Serving: 413 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Acorn Squash Ravioli

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I used one wrapper per ravioli, so mine were triangle shaped. I liked the flavor of the filling, but the texture/flavor of the wrapper was not as satisfying as true pasta. I froze a dozen for later, and these cooked up beautifully.
Jengerhardt96 2 years ago
Delicious! I absolutely loved these ravioli. The saltiness of the bacon, which I was hesitant about at first, really complemented the sweetness of the butternut squash (I used butternut instead of acorn). Unfortunately, I made a total mess of them. I had trouble when I cooked them in batches and then piled them on top of each other as I cooked the remaining pasta. They all stuck together and I ended up with 'ravioli cake'! Before I make them next time, I'll read some tips on how to work with ravioli. Surely I can figure it out.
IvySue 2 years ago
I made this last evening and it didn't turn out the way I thought it would. I love the idea of making ravioli out of wonton wrappers. Great alternative. But after I removed them from the boiling pot, they didn't look very appetizing once drained of the water. I was glad they didn't break apart but the taste was very subtle. Overall, my batch turned out kinda mushy. I wondered if they would've been better fried?
Dommo098 3 years ago
Expand this recipe by adding cheese, ground meat or other fillings to the ravioli. Use the circle wonton wrappers to get a circular or half moon shape to your ravioli. [I posted this recipe.]
HungryKitten 4 years ago
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