This homemade crispy butternut squash ravioli is swimming in browned butter and crispy sage! It's the best combination of fall flavors in a vegetarian dinner that feels fancy and simple at the same time.
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Homemade ravioli might sound intimidating, but did you know that you can make it with wonton wrappers? It takes a little time to fold them all up, but it's easy to do and so worth it!
The filling is a combination of butternut squash puree, cheese, egg, and seasoning. Make sure you don't overfill the raviolis, they're much easier to fold if you only use a small amount.
I love this simple sauce for butternut squash ravioli as well as most other raviolis! It's easy to throw together with refrigerated ravioli of any flavor.
Ingredients
- Butternut squash puree
- Cream cheese
- Parmesan cheese
- Egg yolk
- Salt
- Black pepper
- Nutmeg
- Cayenne pepper
- Wonton wrappers
- Butter
- Sage
How to make crispy butternut squash ravioli
- Bring a large pot of salted water to a boil.
- In a large bowl mix squash, cream cheese, Parmesan cheese, egg, salt, pepper, nutmeg, and cayenne thoroughly.
- Lay one wonton wrapper on your work surface and use your finger to moisten around the edges with water.
- Place one teaspoon of filling in the center of the wrapper. Fold one corner over diagonally and press the edges to seal. Moisten the top corner of the triangle and fold in the outer edges, pressing to seal.
- Continue with remaining wrappers and filling.
- Cook the ravioli in the pot of boiling water for 2 minutes or until they float to the top.
- Meanwhile, in a large skillet, melt butter over medium low heat until browned and the froth begins to subside. Increase the heat to medium high and add the sage and cook, stirring, until crispy.
- Drain the ravioli and add to the butter sauce. Cook, gently stirring occasionally, until crispy, 5-8 minutes.
- Serve with additional Parmesan cheese.
Top tips
How to make butternut squash puree
I have a whole post about how to make butternut squash puree, and its really very easy! Simply cook squash until soft, then run through a food processor (affiliate link), adding water as needed, until smooth.
I like to cut the squash into cubes before cooking so they get a little caramelized (that's why my puree is so dark), but you could just cut the squash in half, remove the seeds, and scoop it out of the flesh after cooking.
Use leftover squash
This is a great way to use up leftover squash from weeknight dinner or a holiday meal. Thanksgiving leftovers can easily become a fresh fall supper that no one will complain about!
How to fill and fold ravioli
If you have a ravioli press you could definitely use that here. I don't own one, and instead use two small spoons to place a small amount of filling in the middle of a wonton wrapper.
Dip a finger in water and spread it around the outside edge of the wrapper. Fold up the bottom corner to match the top edge, so the ravioli has three points.
Use your finger to add a dab of water to the end of the two side points, then fold them in and press lightly to get them to stick. You can skip this last step if you prefer, leaving the ravioli with three points.
Tips for customizing butternut squash ravioli
- Swap the butternut squash for pumpkin or sweet potato
- Add a splash of balsamic vinegar or cream to the sauce at the end
- If you can't find wonton wrappers, use egg roll wrappers, cut into squares
- Skip the sage and crumble kale chips over the top instead
- Skip the pan frying for soft, tender ravioli
FAQ
All of the wonton wrappers I usually find at the store are vegan and vegetarian. Be sure to check your package if this is important to you.
Real parmesan cheese is made from animal rennet, meaning it is not vegetarian. However, you can now find parmesan cheese made with vegetable rennet. Check your package if this is important to you.
More pasta recipes
- Halloumi Stroganoff
- Pan Fried Butternut Squash Pasta
- Halloumi Pasta
- Penne al Pomodoro
- Spaghetti Arrabbiata
- Tomato and Feta Pasta
- Baked Ravioli
- Easy Fettuccine Alfredo
- Spaghetti Aglio Olio
- Pesto Linguine
- Roasted Vegetable Lasagna
- Roasted Garlic and Broccoli Pasta
- Olive Oil Alfredo Sauce
- Halloumi Carbonara
- Meatless Baked Ziti
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Crispy Butternut Squash Ravioli
Ingredients
- 1 cup cooked butternut squash puree
- ½ cup cream cheese, softened
- ⅓ cup Parmesan cheese
- 1 egg yolk
- ½ teaspoon salt
- ½ teaspoon black pepper
- pinch nutmeg
- pinch cayenne pepper
- 1 package wonton wrappers
- 1 stick butter
- 2 tablespoons sage, chopped
Instructions
- Bring a large pot of salted water to a boil.
- In a large bowl mix squash, cream cheese, Parmesan cheese, egg, salt, pepper, nutmeg, and cayenne thoroughly.
- Lay one wonton wrapper on your work surface and use your finger to moisten around the edges with water.
- Place one teaspoon of filling in the center of the wrapper. Fold one corner over diagonally and press the edges to seal, being careful not to trap any air in with the filling. If you're feeling fancy or have a nanny and all the time in the world, you can moisten the top corner of the triangle and fold in the outer edges, pressing to seal.
- Continue with remaining wrappers and filling. As you get more comfortable you can do several at a time.
- Cook the ravioli in the pot of boiling water for 2 minutes or until they float to the top.
- Meanwhile, in a large skillet, melt butter over medium low heat until browned and the froth begins to subside. Increase the heat to medium high and add the sage and cook, stirring, until crispy.
- Drain the ravioli and add to the butter sauce. Cook, gently stirring occasionally, until crispy, 5-8 minutes.
- Serve with additional Parmesan cheese.
Notes
Nutrition information is for one ravioli.
Tips for customizing butternut squash ravioli
- Swap the butternut squash for pumpkin or sweet potato
- Add a splash of balsamic vinegar or cream to the sauce at the end
- If you can't find wonton wrappers, use egg roll wrappers, cut into squares
- Skip the sage and crumble kale chips over the top instead
- Skip the pan frying for soft, tender ravioli
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