Butternut Squash Ravioli

Total Time
1hr 20mins
Prep
30 mins
Cook
50 mins

Primo: First course

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Ingredients

Nutrition

Directions

  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.
Most Helpful

5 5

These are so easy, delicious and healthy! I like to top them with caramelized onions, goat cheese (yes, in addition to the parmesan,I love cheese) and a bit of fresh sage.

5 5

These were so easy to make! I used dumpling wrappers rather wonton and cooked some diced red pepper with lemon juice and white wine to use as a sauce, then topped with some fresh parsley and parmesan. Can't wait to try them with other fillings. Thanks chen! Made for PAC Spring 2008.

5 5

My little "family" loved this recipe. I added just a bit of lemon, gorganzola, and dry white wine into the oilve oil mixture to go on top of the ravioli. Yummy! Thanks so much for sharing this delight.