Easy Butternut Squash Ravioli

4.6
(171)
144 Reviews
20 Photos

These butternut squash ravioli are a terrific way to use up leftover roasted butternut squash. They can stand in equally well as either the ideal appetizer or as an elegant main dish for dinner. The secret? Wonton wrappers instead of pasta make these ravioli incredibly easy.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on August 16, 2023
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Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 cup mashed, cooked butternut squash

  • ½ teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • 1 pinch cayenne pepper

  • ½ cup mascarpone cheese

  • 1 egg yolk

  • ⅓ cup grated Parmesan cheese

  • 1 (16 ounce) package round wonton wrappers

  • 2 tablespoons butter

  • 1 clove garlic, unpeeled

  • chopped fresh sage to taste

  • 1 tablespoon grated Parmesan cheese, or to taste

Directions

  1. Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.

  2. Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.

  3. Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.

  4. Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.

    close up view of Butternut Squash Ravioli with cheese on a plate
    Chef John
299 home cooks made it!

Nutrition Facts (per serving)

480 Calories
26g Fat
50g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 480
% Daily Value *
Total Fat 26g 33%
Saturated Fat 14g 72%
Cholesterol 135mg 45%
Sodium 932mg 41%
Total Carbohydrate 50g 18%
Dietary Fiber 3g 9%
Total Sugars 2g
Protein 13g 26%
Vitamin C 5mg 6%
Calcium 146mg 11%
Iron 3mg 17%
Potassium 232mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.