Butternut Squash Ravioli

Butternut Squash Ravioli
Servings: 4 Prep 1 hr Total Time 1 hr


  • 1/4 teaspoon salt, plus more for the pasta water
  • 1 cup mashed roasted butternut squash
  • 1/2 cup part-skim ricotta
  • 2 tablespoons grated Parmesan cheese, plus more for serving
  • 1/8 teaspoon ground nutmeg
  • 32 wonton skins (found in the freezer section)
  • 1/4 cup unsalted butter
  • 12 sage leaves

Make It

1. Bring a large pot of salted water on to a boil.

2. In a medium bowl, stir together the squash, ricotta, 2 Tbs. Parmesan, 1/4 tsp salt, and nutmeg.

3. Working with 2 wonton wrappers at a time, top each wrapper with 2 tsp. squash filling. Brush edges of each wrapper with water and fold one corner over filling to meet the opposite corner, forming a triangle. Press down filling to force out any air and seal the edges well. Repeat with remaining wonton wrappers and filling.

4. In a small skillet melt the butter over medium heat. when the foaming subsides, add the sage leaves and cook, swirling the pan occasionally, until the butter begins to brown, 2 to 3 minutes. Remove from heat.

5. Add half the ravioli carefully to the boiling water, stirring gently to separate, and cook until they float to the surface, about 3 minutes. Using a slotted spoon transfer to serving plates. Repeat with remaining ravioli. Drizzle with butter-sage sauce. Serve with additional grated Parmesan.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 370, Fat, total (g): 16, chol. (mg): 49, sat. fat (g): 10, carb. (g): 44, Monounsaturated fat (g): 4, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 3, sugar (g): 1, pro. (g): 12, vit. A (IU): 6314, vit. C (mg): 8, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 4, Pyridoxine (Vit. B6) (mg): , Folate (µg): 71, Cobalamin (Vit. B12) (µg): , sodium (mg): 682, Potassium (mg): 250, calcium (mg): 187, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.