Butternut Squash Ravioli

Total Time
1hr 20mins
30 mins
50 mins

Primo: First course

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  1. Preheat oven to 350.
  2. Wash squash and place on a baking sheet, roast for 45 minutes, test for doneness by piercing with fork.
  3. Scoop out flesh, discard seeds.
  4. Mash squash with a fork and season with salt and pepper.
  5. Assemble ravioli by placing 1/2 tablesoon of filling on wonton wrapper, seal with water to form a triangle.
  6. Bring pot of water to a boil, season with salt and oil.
  7. Cook raviolis in water, when they rise to the top they are done.
  8. Top with olive oil and parmesan cheese.