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Butternut Squash Ravioli with Sage Butter

4.68 from 25 votes

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

Prep Time: 15

Cook Time: 45

Total Time: 1

Yield: 4 servings

Course: Dinner

Cuisine: American

Ingredients

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)

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.

Video

Nutrition

Serving: 6raviolis, Calories: 355kcal, Carbohydrates: 46.5g, Protein: 11.5g, Fat: 14.5g, Saturated Fat: 7g, Cholesterol: 77.5mg, Sodium: 502mg, Fiber: 4g, Sugar: 3.5g

- WW Points: 9

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