Butternut squash ravioli is really nice to make for someone. ❤️ Everyone. It’s really, really nice to make with someone, or make with a few people.
First, I bake the butternut squash in the oven to give it some caramelization, then sauté it with a bit of seasoning to intensify the sweet squash, this happens mainly because we are reducing liquid, and can be done days in advance.
When we purée this, it will be a rich, smooth filling that doesn’t need egg, or cheese, although you could add a sprinkle of parmesan over the top.
It is easy because we are using wonton wrappers which have a slightly chewier texture than pasta, but it is also very thin. Personally I like the texture for this ravioli.
And it is already prepared. You can use round and make half moons or squares and make triangles.
You could certainly use fresh pasta.
I used what I would call a small squash, but I think it might be considered medium.
So I would say that if you can eyeball about 2 cups of leftover squash, you could make this Butternut Squash Ravioli.
I also mention weight. The butternut squash’s. It is proud of it’s shape.
That said, relatively speaking, this recipe makes 4 main dish servings, or 8 appetizer.
If you think you might be making too much, you’ll be glad that you did, and you will wish you had made more.
This is great to use up leftover baked squash. Or start fresh.
How to Make Butternut Squash Ravioli using Wonton sheets
INGREDIENTS
Serves 4 as an entrée or 8 as a starter
Prep Time: 50 minutes
Cook Time – 40 minutes to bake the squash, 5 to cook the ravioli
For the Butternut Squash Ravioli, you will need
- A butternut squash, a little over 2 pounds, almost 1 kg to yield about 17½ ounces, a little over a pound (500g), about 2 cups cooked butternut squash pulp. I used 604 g
- 4 cloves of garlic, unpeeled
- 2 Tbsp butter, or olive oil
- 1 tsp salt, or to taste
- ½ tsp white pepper or ½ tsp black, to taste. I used white for aesthetics, and to be different.
- ¼ tsp nutmeg
- 16 ounce (454g) package of wonton wrappers
- 2 tsp fresh sage, small leaves or chopped, about 12
- 1-2 tsp olive oil
- Pasta water or broth
- Balsamic vinegar, optional
Preheat the oven to 400°F (200°C).
1. Cut the butternut squash. Remove the seeds.
Rub the cut sides with a bit of olive oil and sprinkle with a bit of salt so it caramelizes instead of crusts.
Place the butternut squash on a baking pan, skin side up.
2. Place the unpeeled garlic cloves on a piece of foil and drizzle with a teaspoon of oil and sprinkle of salt. Fold up the foil tightly and place it beside the squash.
3. Bake both at 400°F (200°C). Remove the garlic package after 20 -25 minutes and let rest, unopened. Bake the squash for another 20 -25 minutes (a total of about 45 minutes) depending on the size of your squash.
Test it by piercing.
Let cool until you can handle it and scoop out the flesh.
Again, this can be done days in advance.
4. In a large skillet on medium high heat, melt 2 tablespoons of butter. Let it just start to brown, then add the butternut squash and any liquid from it. (Butternut squash juice). Add the roasted garlic, peeled, nutmeg and salt and pepper to taste.
Cook for about 10 minutes, stirring. It doesn’t have to be dry, it is to evaporate some liquid and intensify flavour.
5. Place the butternut squash mixture into a food processor until smooth.
Taste it and adjust the seasoning. Try not to taste it all.
Some Wonton wrappers are round, some are square and cut the size you want and some you have to cut. If you have to cut them, try to be precise because the edges will have to meet when folded over.
6. Place a scant teaspoon of filling in the centre of a wonton wrapper.
Do not overfill them. Try one and you will get an idea of how much you might need for the rest of them.
7. Then line up the wonton wrappers and place the filling on them. Wet the edges as you fold them over.
8. Fold one side over and apply pressure to the top corner or middle of the half circle to seal, then press along the sides. Try to be aware of pressing any air out. If some filling comes out, let it, and just press and hold it. Try to seal it completely. They try to open when boiling.
Add the filling and wet the edges of the wonton as you go
Line up the edge of the ravioli and hold so it stays
Seal the sides of the Butternut Squash ravioli
They can be frozen in a single layer on non stick paper at this point.
Or
9. Boil a large pot of salted water for the Butternut squash ravioli and have a large frying pan ready to be heated to medium to sauté the ravioli.
10. Working in batches, cook about a quarter, or a third of the ravioli, in the salted water at a gentle boil for 2 minutes, and not longer.
If it is a rolling boil the ravioli contents will empty out in the pot.
11. Add a teaspoon of oil, or butter to the frying pan.
Add a quarter, or a third of the sage, be careful of splashing, it will sizzle a bit.
Remove the Butternut squash ravioli from the pot with a slotted spoon and transfer into the frypan with some of the pasta water which will thicken a bit, you could also use broth.
Gently stir them around for a minute and remove to a serving platter or individual plates.
Repeat with the rest of the Butternut squash ravioli and sage leaves.
Lower ravioli into gently boiling water
Remove with a slotted spoon after 2 minutes
Sauté for a minute in a bit of oil or butter with some broth or pasta water and sage
Butternut Squash Ravioli using wonton wrappers
The extra step of sautéing the squash make this simple filling deliciously rich
Prep Time: 50 minutes
Squash Cook Time: 40 minutes
Ravioli cook time: 5 minutes
Servings: 4 main servings, 8 appetizer
INGREDIENTS
-
2 cups cooked butternut squash pulp. I used 604g
-
4 cloves of garlic, unpeeled
-
2 Tbsp butter, or olive oil
-
1 tsp salt, or to taste
-
½ tsp white pepper or ½ tsp black, to taste. I used white for aesthetics.
-
¼ tsp nutmeg
-
16 ounce (454g) package of wonton wrappers
-
1 tsp chopped or small leaves fresh sage, about 12
-
1-2 tsp olive oil
-
Pasta water or broth
-
Balsamic vinegar, optional
INSTRUCTIONS
Preheat the oven to 400°F (200°C).
- Cut the butternut squash. Remove the seeds. Rub the cut sides with a bit of olive oil and sprinkle with a bit of salt so it caramelizes. Place the butternut squash on a baking pan, skin side up.
- Place the unpeeled garlic cloves on a piece of foil and drizzle with a teaspoon of oil and sprinkle of salt. Fold up the foil tightly and place it beside the squash.
- Bake both at 400°F (200°C). Remove the garlic package after 20 -25 minutes and let rest, unopened. Bake the squash for another 20 -25 minutes (a total of about 45 minutes) depending on the size of your squash. Test it by piercing. Let cool until you can handle it and scoop out the flesh. Again, this can be done days in advance.
- In a large skillet on medium high heat, melt 2 tablespoons of butter, or oil and add the butternut squash and any liquid from it. Add the roasted garlic, peeled, nutmeg and salt and pepper to taste. Cook for about 10 minutes, stirring. It doesn’t have to be dry, it is to evaporate some liquid and intensify flavour.
- Place the butternut squash into a food processor until smooth. Taste it and adjust the seasoning.
- Wet the edges of a wonton wrapper and place a teaspoon of filling towards one corner just off to the middle to fold over. Do not overfill them. Try one and you will get an idea of how much you might need.
- Then line up the wonton wrappers and place the filling on them. Wet the edges as you fold them over.
- Fold one side over and apply pressure to the top corner or middle of the half circle to seal that, then press along the sides. Try to be aware of pressing any air out. If some filling comes out, let it and just press and hold it. Seal completely. They can be frozen in a single layer on non-stick paper at this point.
- Working in batches, about a quarter of the ravioli with this recipe, cook the ravioli in salted water at a gentle boil for 2 minutes. Test one to make sure it holds.
- Have a large fry pan on medium heat with a tablespoon of oil or butter. Add a quarter of the sage.
- Remove the Butternut squash ravioli from the pot with a slotted spoon and transfer into the frypan with some of the pasta water which will thicken a bit, you could also use broth.
- Gently stir them around for a minute.
Drizzle with a bit of balsamic vinegar if you would like.
