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Butternut Squash Ravioli

Name: Butternut Squash Ravioli
Prep time: 45

(5 votes, average: 4.40 out of 5)

45 min prep

6 servings

Carrot Icon for Number of Ingredients Size

14 ingredients

Homemade ravioli becomes leagues easier with the use of wonton wrappers. They are usually easy to find at almost any market. They are often tucked away in the same region as the tofu, miso...

1 to 15 oz can butternut squash puree or pumpkin puree or 2 cups freshly pureed squash or pumpkin.
½ cup ricotta cheese
1 teaspoon ground sage
½ teaspoon ground nutmeg
1 teaspoon salt
12 ounce pack wonton wrappers (See Chef Tips)
½ cup olive oil
2 tablespoons butter
2 shallots, sliced
1 bunch sage
1 cup pasta cooking water
1 tablespoon maple syrup
1 teaspoon salt
¾ cup hazelnuts, chopped

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Nutrition Facts

Calories

521 cals

Fat

34 g

Saturated Fat

8 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

22 g

Carbohydrates

45 g

Sugar

6 g

Fiber

4 g

Protein

11 g

Sodium

500 mg

Directions

In a bowl mix together butternut squash puree, ricotta cheese, sage, nutmeg, and salt.
Sprinkle a layer of flour on a work surface. Working in batches, place wonton wrappers in a row. Spoon 1 tablespoon of filling on each wrapper. Brush around the filling with water. Top with another wrapper. Press the wrappers together around the filling, removing the air and sealing them. Using a medium circle cookie cutter, cut out each ravioli. Using a fork crimp the edges making a nice design and sealing them. Place on a floured baking sheet and place in the freezer. Repeat this for all of the wontons.
Boil a large pot of water with 2 teaspoons of salt in it. Once boiled add the frozen ravioli and cook for about 4 minutes. You may need to cook them in batches depending on the size of the pot. Do not crowd the pot.
To make the sauce, heat a pot on medium heat and add the olive oil and butter. Once hot add the shallots and sage. Once the shallots are caramelized and soft, add the pasta cooking water and maple syrup. Stir until a creamy looking sauce appears.
Add the cooked ravioli directly to the sauce. Add the hazelnuts and stir together.

Chef Tips

To reduce the amount of wontons needed, place the filling on one corner of the wrapper and fold over the top to create a triangle and pinch the edges with a fork.

There are about 50 wrappers in a 12 ounce pack, though it can vary with brand. Buy 2 packs if in doubt. Any extra will freeze well if well sealed.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.