This simple meal will impress your visitors with its sophistication and layered flavors. The trick is to substitute wonton wrappers for pasta. This ravioli’s versatility is increased by the fact that it may be made in advance and frozen. Use an acorn, pumpkin, or other winter squash as a test subject.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 large butternut squash – halved lengthwise, peeled and seeded
- 2 teaspoons butter
- salt and ground black pepper to taste
- ½ teaspoon allspice
- ½ teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- ½ cup Parmesan cheese
- 50 wonton wrappers
- 1 teaspoon egg white, lightly beaten
- ¼ cup unsalted butter
- ¼ cup chopped fresh sage leaves
- salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
- Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
- Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
- Fill a deep pot with lightly salted water and bring to a boil.
- To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
- Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
- To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.
Nutrition Facts
| Calories | 271 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 415 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Ravioli came out great. Just not a fan of sage.
The filling was good but I definitely did not like the wonton noodles. I’ll try it again and use a different noodle recipe.
We, my daughter, made our own pasta, but followed the rest of this recipe exactly. It was wonderful!! Will be making again! The filling was delicious! thanks
Put in piroigi dough, seal and boil 3 minutes. After, saute in butter and after add sage until crisp. Excellent. Don’t forget to saute it. It’s better then. For thanksgiving.
This was easy to make. But wonton wrappers are wonton wrappers. The texture and taste don’t compare. If you do not have a sauce ready they will stick and tear later when you try to transfer them.
Followed the recipe exactly as shown except I used fresh pasta and not the wonton wrappers. The sage butter sauce was fantastic- very easy and very flavourful. The 3* rating is for the filling – not a fan of all the spices that I associate with sweet baking not savoury cooking. It was ok just not the hit I was hoping it would be.
I used one wonton folded over and it worked out well. The taste was very good and not difficult to make. Impressed my neighbors with a little effort. It was a great fall meal.
Great recipe
I just got a ravioli maker, so I did this the old-fashioned way. The filling is delicious, and the browned butter with sage is really quite nice. I sprinkled parmesan and Amaretti cookie crumbs on top.
I found the spices too strong and the parmesan made it too salty tasting. I was looking for something lighter snd definitely sweeter. Couldn’t even taste the squash. Like the wonton wrapper idea
I tweaked the filling a bit. I chopped up some Portobello mushrooms, added 1/2 tsp nutmeg, pinch of ground sage and onion powder. I also used wonton wrappers. After reading the instructions on the wonton wrapper package I baked these for 10 minutes. As I was sealing them(I used water and pinched with a fork) I could see how soggy they were becoming. Baking them made them toasty and more of a finger food/appetizer than main dish. I didn’t try the sauce. Instead I used store bought mushroom Alfredo. It’s definitely a recipe to play around with. I will try making these again.
I have made this sauce recipe with ravioli I bought in the store. I was trying to replicate a pasta I had in Italy. It is very simple to make + the flavors are amazing. Simple easy dinner with pork or chicken .
I made the butter and sage sauce and served it over pre-made butternut squash ravioli. It was an amazing flavor and I’ve made the sauce several times since and plan to do some for the freezer before my sage plant is done for the season.Yum, Yum, Yum! If I made made the ravioli portion too it would have been rated ++++
The spices were overpowering. I added honey and molasses to try and alter the flavor. Then a touch of dry sherry and finely grated parmesan cheese. It was better, but will never add that amount of spices again! My mistake…
This was very good!
The filling was blah
I cook Italian many nights, having enjoyed living in Italy. One thing I discovered is we Americans tend to eat too much pasta at a single sitting. So I have educated my family, including a brother-in-law who has been strictly meat and potatoes, that pasta is a SIDE DISH. A single raviole is much like a single potato chip…no one can eat just one…when using a great recipe like this one. And, like most of us who love cooking, we love to experiment with those POSSIBLE substitutions in a recipe. Some work; some don’t work. For example: start with 1/2 of spices and use your taste buds to adjust. I did not use the parmesan. The fresh sage works so much better than dried versions. Also, allowing the butter to clarify renders the sauce much like melted margarine… somewhat oily and does not drizzle well. One substitution which I like is cinnamon to taste instead of the sage. My family enjoyed both flavors. I serve 3-4 ravioli in small accent dishes to be sure it remains the side dish. This is a great recipe to use with pumpkin as well. If you use one can of plain pumpkin, you will need a double batch of fresh pasta dough. I use fresh pasta dough in lieu of the won ton wrappers because it holds up better in the cooking process. I hope your family enjoys this recipe as much as my family has, even my “steak and potatoes brother-in-law.”
Many adjustments need to be made to make this dish actually taste good. Do not use two wontons it creates way too much dough.
I skipped the allspice and added some finely chopped portobello mushrooms. Excellent!my family loved these!One note you must make sure there is no air pockets after you fill the wontons,if you don’t your raviolis will fall apart in the water. I also put just four raviolis in the boiling water at a time.
Wasn’t worth the effort. Tasted like pumpkin pie bites. Not at all what I had in mind for dinner. Dropped it from my menu list. Thank God I didn’t try this with guests over.
I did not care for this recipe. First off the wonton wrappers were WAY to flimsy and using two per ravioli (which it what it says to do)- once you cooked them were WAY to big! The end result was a floppy, flimsy, and huge flat ravioli that was hard to serve and fell apart! Wonton wrappers aside once the filling was done I did not really like it either!