Okay, so, butternut squash ravioli. Where do I even start? I remember the first time I had it – total game changer! It was autumn, leaves were falling, you know the vibe. This little Italian place in London, and BAM! This creamy, dreamy pasta pocket of pure comfort. And guess what? You can totally make that restaurant-style magic at home. Seriously!
I’ve messed around with pasta in kitchens all over, from fancy places to my own little flat. And let me tell you, using fresh, seasonal stuff? That’s where the real flavor lives. This butternut squash ravioli recipe? It’s all about that. It’s easier than you think, and it’s gonna seriously impress anyone you make it for. We’re talking cozy, fall vibes on a plate. Promise!
Why You’ll Love This Butternut Squash Ravioli
Okay, so why *this* butternut squash ravioli recipe? Well, let me tell you:
- It’s surprisingly quick to make! Seriously, weeknight-dinner-approved.
- The flavor is outta this world. That sweet squash with the nutty brown butter? Wow!
- It’s totally vegetarian, so everyone can dig in.
- Wanna impress some guests? This looks and tastes like you spent hours. (Spoiler: you didn’t!)
- And the best part? It’s packed with seasonal ingredients. Hello, autumn on a plate!
Ingredients for Your Butternut Squash Ravioli
Alright, gather ’round! Here’s what you’ll need to make this amazing butternut squash ravioli:
- 1 package of wonton wrappers (yep, that’s the secret shortcut!)
- 1 butternut squash, roasted and pureed (about 2 cups, give or take)
- 1/2 cup ricotta cheese (makes it creamy!)
- 1/4 cup Parmesan cheese, grated (the good stuff, please!)
- 1/4 teaspoon nutmeg (a *must* for that cozy flavor)
- Salt and pepper to taste (don’t be shy!)
- 4 tablespoons butter (unsalted is best)
- 1/4 cup fresh sage leaves (trust me on this one!)
- 1/4 cup walnuts, chopped (adds a little crunch)
Ingredient Notes and Substitutions for Butternut Squash Ravioli
Okay, let’s talk ingredients. That butternut squash is the star, obviously. Roasting it brings out the sweetness, but if you’re short on time, canned pumpkin puree works in a pinch! The ricotta makes the filling super creamy, but you could use mascarpone if you’re feeling fancy. Parmesan? Gotta have it! But pecorino romano would also be delicious. Fresh sage is key for that amazing brown butter sauce. Don’t skip it! But if you absolutely have to, a pinch of dried sage will do. Walnuts add a nice crunch, but pecans would also be yummy. Basically, get creative, but don’t mess with the squash and nutmeg, okay?
How to Make Butternut Squash Ravioli: Step-by-Step Instructions
Alright, ready to get cooking? Don’t worry, it’s easier than you think. We’re gonna break it down step-by-step so you can make perfect butternut squash ravioli every time!
Preparing the Butternut Squash Filling
First, grab a bowl – a medium-sized one is perfect. Then, just dump in your butternut squash puree, ricotta, Parmesan, nutmeg, salt, and pepper. Now, mix it all together until it’s nice and smooth. Easy peasy!
Assembling the Butternut Squash Ravioli
Lay out a few wonton wrappers on a clean surface. Now, put a spoonful of that yummy butternut squash filling right in the center of each wrapper. Don’t overfill them, or they’ll be hard to seal! Brush the edges of the wrapper with a little water – this is super important for getting a good seal. Then, top it with another wrapper and press down firmly around the filling to seal. Make sure to get all the air out! You don’t want any exploding ravioli later!
Cooking the Butternut Squash Ravioli
Bring a pot of water to a boil. Gently drop in your ravioli – don’t overcrowd the pot! Cook them for about 3-5 minutes, or until they float to the surface. Once they float, they’re pretty much done! Just give them another minute or so to be sure. Fish ’em out with a slotted spoon and set aside.
Making the Sage Brown Butter Sauce for Butternut Squash Ravioli
While the ravioli are cooking, let’s make that amazing sage brown butter sauce. In a separate pan, melt the butter over medium heat. Keep an eye on it – it’ll start to bubble and foam. Once it turns a beautiful golden brown and smells nutty (careful not to burn it!), toss in your sage leaves and chopped walnuts. Cook for just a minute or two, until the sage is fragrant. Wow, that smells amazing, right?
Tips for Perfect Butternut Squash Ravioli
Want to take your butternut squash ravioli from good to *amazing*? Here’s the inside scoop:
- Don’t overfill those ravioli! It’s tempting, I know, but trust me, they’ll burst.
- Make sure you seal those wrappers *tight*! Water is your friend. Press out all the air.
- Watch that butter like a hawk when you’re browning it. Burnt butter = sad times. Golden brown is the goal!
- Fresh sage is non-negotiable. Seriously, it makes all the difference.
Serving Suggestions for Your Butternut Squash Ravioli
Okay, so you’ve got this amazing butternut squash ravioli…now what? Well, first things first: extra Parmesan cheese. Always! A simple side salad with a light vinaigrette is also a great way to balance out the richness. Oh, and don’t forget some crusty bread for soaking up that delicious sage brown butter sauce. Yum!
Butternut Squash Ravioli Variations
Okay, so you’ve nailed the basic butternut squash ravioli. Now, let’s get a little wild! Wanna switch things up? Try adding a pinch of red pepper flakes to the filling for a little kick. Or how about some roasted garlic? Mmm! Different herbs are always fun too – thyme or rosemary would be amazing. And hey, if you’re not feeling the sage brown butter, a creamy Alfredo sauce would also be delish. Or keep it simple with just a drizzle of olive oil and some balsamic glaze!
Storing and Reheating Your Butternut Squash Ravioli
Got leftovers? Lucky you! To store your butternut squash ravioli, gently toss them with a little olive oil to prevent sticking. Then, pop them in an airtight container in the fridge. They’ll keep for about 2-3 days. When you’re ready to reheat, just pan-fry them in a little butter or toss them in boiling water for a minute or two. Easy peasy!
Frequently Asked Questions About Butternut Squash Ravioli
Got questions? I’ve got answers! Here are a few things folks often ask about my butternut squash ravioli recipe:
Can I freeze these ravioli? Absolutely! Arrange the assembled (but uncooked) butternut pasta pockets on a baking sheet, making sure they aren’t touching. Freeze ’em solid, then transfer them to a freezer bag. When you’re ready to cook, just toss them straight into boiling water – no need to thaw! Add a minute or two to the cooking time, though.
Can I make the filling ahead of time? You bet! The butternut squash filling actually tastes even better after a day or two in the fridge. Just store it in an airtight container. When you’re ready to assemble your homemade butternut ravioli, give it a quick stir and you’re good to go.
What other sauces go well with this? Okay, so the sage brown butter ravioli sauce is my fave, but there are tons of options! A creamy parmesan squash ravioli sauce is always a winner. Or try a simple tomato sauce with a sprinkle of fresh basil. For something a little different, a walnut butter sauce is amazing! Don’t be afraid to experiment!
Butternut Squash Ravioli Nutritional Information
Okay, a quick note about nutrition! Just so you know, the nutritional information here is an estimate. It can totally vary depending on the exact ingredients you use (brands, etc.). So, it’s not an exact science, okay? Just a general idea!
Ready to Enjoy Your Butternut Squash Ravioli?
So, what are you waiting for? Get in the kitchen and make some magic! And hey, if you try this recipe, I’d love to hear about it! Leave a comment below, rate the recipe, or share a pic on social media! Happy cooking!
Print
Butternut Squash Ravioli: 4 Fall-tastic, Easy Steps
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Boiling
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Butternut squash ravioli offers a cozy seasonal recipe for an easy and flavorful dinner. Enjoy restaurant-style stuffed squash pasta at home.
Ingredients
- 1 package of wonton wrappers
- 1 butternut squash, roasted and pureed
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 4 tablespoons butter
- 1/4 cup fresh sage leaves
- 1/4 cup walnuts, chopped
Instructions
- In a bowl, combine butternut squash puree, ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper.
- Lay out wonton wrappers and place a spoonful of filling in the center.
- Brush edges with water and top with another wrapper, pressing to seal.
- Cook ravioli in boiling water for 3-5 minutes, or until they float.
- In a separate pan, melt butter until browned. Add sage leaves and walnuts.
- Serve ravioli with sage brown butter sauce.
Notes
- You can use pre-made butternut squash puree to save time.
- Add a pinch of red pepper flakes for a spicy kick.
- Serve with extra Parmesan cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 50mg
