Butternut Squash Ravioli is the kind of dish that makes pasta night feel upgraded without being complicated. Instead of boxed noodles or jarred sauce, you’re filling wonton wrappers with a creamy roasted squash and ricotta mix.
Using wrappers keeps things simple but still gives you that homemade vibe.
The filling blends roasted squash, shallots, garlic, ricotta, nutmeg, and even a few crushed amaretti cookies for a smooth mix that’s sweet, savory, and rich without being too heavy.
Once the ravioli are cooked, they get tossed in brown butter with sage, toasted walnuts, and dried cranberries. A sprinkle of Parmesan at the end ties it all together with a salty finish.
It works as a main dish that feels cozy but still practical. You can prep the filling ahead of time, and since the sauce only takes a few minutes, everything comes together pretty quickly.
The pasta cooks fast too, so you don’t have to spend all night in the kitchen. This recipe works any time of year, but it really shines in the fall when butternut squash is at its best.
Why You’ll Love This Recipe
Homemade Comfort
Each ravioli is filled with creamy squash and ricotta for a comforting bite.
Simple Shortcuts
Wonton wrappers keep the process easy without making pasta dough from scratch.
Balanced Flavors
Brown butter, sage, walnuts, and cranberries add sweet, nutty, and savory notes.
Seasonal Favorite
Perfect in the fall when butternut squash is fresh, but great any time of year.
Tips and Tricks
Sealing the Ravioli
Use a little water on the edges of the wonton wrappers to help them seal tightly.
Prevent Sticking
Lightly dust the filled ravioli with flour so they don’t stick together before boiling.
Make Ahead
The filling can be made a day in advance and stored in the fridge.
Ingredient Substitutions
Wonton Wrappers
Substitute with fresh pasta sheets cut into squares if desired.
Amaretti Cookies
Use graham crackers or shortbread cookies for a similar texture and sweetness.
Dried Cranberries
Chopped dried cherries or golden raisins work as alternatives.
Serving Suggestions
Serve with a light salad and a slice of crusty bread for a full meal. A glass of white wine pairs nicely with the buttery sauce.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water or broth to keep the ravioli soft.
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Homemade Butternut Squash Ravioli
Ingredients
Squash Tortellini:
- 3 cups buttermilk cubed
- 4 tbsp extra virgin olive oil divided
- 1½ tsp herbs de Provence
- ½ tsp kosher salt plus more to taste
- ¼ tsp fresh ground black pepper plus more to taste
- ½ cup shallots chopped
- 2 cloves garlic chopped
- 1 cup whole milk ricotta cheese
- ⅓ cup amaretti cookies crushed
- ¼ tsp ground nutmeg
- 1 pkg small wonton wrappers
Brown Butter Sauce:
- ¾ cup butter
- 2 tbsp fresh sage torn
- ½ cup toasted walnuts chopped
- ½ cup dried cranberries, or chopped dried cherries, or mixture of both
- ½ tsp kosher salt plus more to taste
- ¼ tsp fresh ground black pepper plus more to taste
- ⅓ cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F. Line a baking sheet with foil.
- Place squash cubes on the sheet. Drizzle with 2 tbsp olive oil, herbs de Provence, salt, and pepper. Toss to coat.
- Roast for 25 minutes, or until soft and golden.
- In a skillet, heat 2 tbsp olive oil over medium heat. Add shallots and garlic. Cook for 3 minutes until golden.
- In a food processor, add roasted squash, sautéed shallots, garlic, and ricotta cheese. Pulse until blended.
- Add crushed amaretti cookies, nutmeg, salt, and pepper. Pulse until smooth. (Filling may be made 1 day ahead.)
- Place a small spoonful of filling in the center of a wonton wrapper. Fold and seal edges to form tortellini. Repeat with remaining filling and wrappers.
- Bring a large pot of salted water to a boil.
- In a large skillet, melt butter over medium heat until it begins to brown.
- Add sage, walnuts, and cranberries. Stir for 3 minutes. Turn off heat and season with salt and pepper.
- Place tortellini in boiling water. Cook for about 3 minutes, or until they float.
- Using a slotted spoon, transfer tortellini to a serving dish.
- Pour the brown butter sauce over tortellini. Sprinkle with Parmesan cheese and serve.
Nutrition
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