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Butternut Squash Ravioli

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By Betty Crocker Kitchens
Updated Dec 26, 2017
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For a special Italian meal for six, serve this homemade butternut squash ravioli with a browned butter-sage sauce.

More About This Recipe

  • This recipe is perfect for that next birthday, anniversary or other celebration. After all, there’s a reason you’ll find butternut squash ravioli on restaurant menus. But there’s something extra special about a meal made at home. And Betty’s got the tools to help you out, including this guide to cooking pasta to perfection. So the next time you want to impress, give this recipe a try. Once your loved ones get a taste of homemade ravioli finished off with browned butter-sage sauce, we’re sure your efforts will be rewarded. And if you’re running low on time, but still craving some stuffed pasta, Betty’s got plenty more ravioli recipes made to fit tonight’s menu!

Butternut Squash Ravioli

  • Prep Time 60 min
  • Total 1 hr 30 min
  • Servings 6
  • Ingredients 17
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Ingredients

Ravioli

  • 1 medium butternut squash (about 1 1/2 lb), halved, seeds removed
  • 1 tablespoon olive oil
  • 1/2 cup low-fat ricotta cheese
  • 1/4 cup shredded Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 36 wonton skins (about 3 1/2-inch square)
  • 1 egg
  • 2 tablespoons water

Browned Butter-Sage Sauce

  • 1/2 cup butter
  • 12 to 15 fresh sage leaves
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Toppings

  • 6 tablespoons shredded Parmesan cheese
  • 6 fresh sage leaves

Instructions

  • Step 
    1
    Heat oven to 400°F. Place squash halves, cut sides up, on ungreased cookie sheet. Brush with oil. Roast 30 minutes or until squash is very tender. Cool slightly.
  • Step 
    2
    When squash is cool enough to handle, use spoon to remove pulp; place in medium bowl. Stir in ricotta cheese, 1/4 cup Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper and the nutmeg.
  • Step 
    3
    Spoon 1 tablespoon squash mixture onto center of each wonton skin. In small bowl, beat together egg and water. Brush edges of wonton skins with egg mixture. Fold skins tightly over filling, pressing gently to remove any air trapped inside, forming triangles, and sealing filling tightly inside skins. (If filled wonton skins have large air pockets, they can float to surface when boiled, causing them to cook unevenly.)
  • Step 
    4
    In 1-quart saucepan, heat butter over medium heat about 3 minutes until melted. Add 12 to 15 sage leaves; cook 3 to 4 minutes, watching carefully and stirring frequently, until butter is golden and sage wilts and then crisps. Add garlic; cook 1 minute or until butter is amber in color and garlic is tender. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside; keep warm.
  • Step 
    5
    In 6- to 8-quart Dutch oven, heat 4 quarts water to boiling. Slip filled wonton skins into boiling water in batches so as not to crowd them. Boil 3 minutes or until tender (do not overcook). Use slotted spoon to lift ravioli from boiling water; place on serving plates.
  • Step 
    6
    Drizzle butter mixture evenly over ravioli. Immediately sprinkle each serving with 1 tablespoon Parmesan cheese; garnish each with sage leaf.

Nutrition

430 Calories
24g Total Fat
13g Protein
40g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
13g
67%
Trans Fat
1/2g
Cholesterol
95mg
32%
Sodium
910mg
38%
Potassium
340mg
10%
Total Carbohydrate
40g
13%
Dietary Fiber
2g
9%
Sugars
5g
Protein
13g
% Daily Value*:
Vitamin A
230%
230%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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