Crispy butternut squash ravioli is easy to make at home thanks to wonton wrappers! Coated in brown butter and sage, this pasta dish tastes like fall on a plate.
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