Easy Butternut Squash Ravioli with Sage Butter Sauce
Homemade Butternut Squash Ravioli with a Butter Sage Sauce. Made with wonton wrappers for easy homemade ravioli. An impressive dinner, no pasta rolling required!
Have I got the perfect holiday dinner for you– these butternut squash ravioli taste like they came from a fancy restaurant. Inspired by a recent dinner at said fancy restaurant, I received five homemade ravioli for triple the cost of making this entire recipe.
The best part is that these only look complicated. The secret is using wonton wrappers instead of rolling out fresh pasta sheets. While I love making homemade pasta occasionally, it’s quite labor-intensive. Therefore, using a shortcut with wonton wrappers means that you can enjoy homemade ravioli on weeknights!
This homemade butternut squash ravioli recipe is also easily vegan by using a few dairy-free subs.
See below for more details, or scroll to the full recipe below.
Ingredient Notes
For ease, I grabbed pre-cut butternut squash at the grocery store, which they always have this time of year. Otherwise, peel and cut a butternut squash. You won’t need a whole squash; you can save the rest for other recipes like my butternut squash soup or butternut squash farrotto.
Wonton wrappers can be found in the refrigerated section of many grocery stores or in International markets. I grab mine near the tofu or produce in my local store, but I’ve also seen them in the cheese section! The brand Nasoya is vegan if you want to make these butternut squash ravioli dairy and egg-free.
Dairy-free versions can be swapped for the ricotta, butter and parm as well. I like Kite Hill’s almond ricotta. I haven’t tried this with a tofu ricotta, but assume it will work.
Lastly, fresh sage is a must for the sage. Dried sage won’t work the same!
How to Make Butternut Squash Ravioli with Wonton Wrappers
Roast the Squash
Toss the squash with olive oil, thyme, salt and pepper. Add to a baking sheet and roast until tender, then remove and let cool slightly.
Add to a Food Processor
Add the ricotta, roasted squash, parmesan cheese, lemon zest, and nutmeg in the base of a food processor.
Puree until creamy
Puree until creamy and smooth, then taste and adjust with salt/pepper as desired.
Make the ravioli
Place a wonton wrapper on a hard surface. Add a teaspoon of filling to the center of the wrapper, then wet with a little water on the edges.
Fold
Fold the ravioli into a triangle, pressing down with your fingers to remove the air pockets and seal tightly with your fingers. Finish with the remaining wrappers and place on a baking sheet lined with parchment paper or a silpat until finished.
Make the Sauce
Cook the butter in a large saucepan over medium heat until melted. Add the garlic clove, sage, salt, and pepper, and cook until the butter is nutty and toasted but not burned. Add the lemon juice and taste.
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli in batches and cook until done, then remove them with a slotted spoon and place it back on the baking sheet. Divide cooked ravioli into bowls, then top with the brown butter sage sauce.
Tips for Success
Choose square wonton wrappers for easier assembly. Ensure they are fresh and pliable to prevent tearing.
Roast the butternut squash until tender for maximum flavor. You can use precooked butternut squash from other recipes if you’d like. Boiled or steamed squash will have less flavor but can be used. You can adjust the seasoning to your liking– salt, pepper and even a pinch of red pepper flakes if you like a little heat.
Let the filling cool slightly before assembling the ravioli to prevent the wrappers from becoming too soft.
When assembling the butternut squash ravioli, make sure not to overfill. Place a small amount of the filling in the center of the wonton wrapper– I do about 1 teaspoon.
Moisten the edges of the wrapper with water using a finger or a small brush, then fold the wrapper in half to form a triangle, pressing firmly along the edges to seal.
I use my fingers to seal the ends firmly, but you can also crimp the edges with a fork if you want to create a decorative seal and prevent the filling from escaping during cooking.
Gently add the ravioli to a pot of boiling water, ensuring they don’t stick together. Cook for 2-3 minutes, or until the ravioli float to the surface and are cooked through.
Remove the ravioli from the pot with a slotted spoon and immediately transfer them to either the serving bowls or the baking sheet lined with parchment paper. They will stick together if stacked together after cooking.
More Butternut Squash Recipes
- Delicata, Squash and Kale Salad
- Butternut Squash and Kale Ravioli
- Roasted Butternut Squash and Chipotle Tofu Tacos
- Creamy Butternut Squash Fettuccini
- Butternut Squash Curry
If you make these butternut squash ravioli with sage butter sauce, make sure to come back to leave a comment and a rating. Seeing you make my recipes makes my day.
Easy Butternut Squash Ravioli with Sage Butter Sauce
Equipment
Ingredients
- 14 ounces butternut squash, peeled and chopped (about 3 cups)
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1/2 teaspoon ground black pepper, divided
- 3/4 teaspoon salt, divided
- 1/2 cup ricotta cheese*
- 3 tablespoons parmesan cheese*
- 1 teaspoon grated lemon zest
- pinch nutmeg
- 10 ounces wonton wrappers, ~40 wrappers
- 4 ounces 8 tablespoons butter*
- 1 large garlic clove, minced
- 1/4 cup chopped fresh sage leaves
- 1 teaspoon fresh lemon juice
Instructions
- Preheat the oven to 375 degrees F.
- Toss the squash with the olive oil, thyme, and 1/2 teaspoon of salt and 1/4 teaspoon pepper. Place on a baking sheet and roast for 30 minutes until just softened.
- Place the cooked squash in a food processor along with the ricotta, parmesan cheese, lemon zest, and nutmeg. Process until creamy and smooth. Taste, adding more salt and pepper as needed.
- Place a wonton wrapper on a hard surface and place a heaping teaspoon of filling in the center. Wet the edge of the wrapper with water, then fold in half to make a triangle. Seal with your hands until set, then set aside and repeat with the remaining wontons. You should get 38-40 wontons.
- Bring a pot of water to a boil.
- While the water is boiling, make the sauce. Melt the butter in a saucepan over medium-low heat. When the butter just begins to bubble, add the minced garlic clove and stir, until just fragrant, about 1 minute. Add in the sage and continue to cook over low heat for 2 minutes, until the butter just begins to brown and smells nutty. Add in the remaining 1/4 teaspoon of pepper and salt. Taste, adjusting salt and pepper as needed.
- Add the ravioli to the water and boil for 2-3 minutes, until the ravioli floats on top. Transfer to a baking sheet lined with parchment paper while you cook the remaining ravioli.
- Divide the ravioli into 4 shallow bowls and drizzle with the butter sauce. Garnish with parmesan cheese, if desired.