Butternut Squash Ravioli

"Primo: First course"
 
Butternut Squash Ravioli created by AmandaInOz
Ready In:
1hr 20mins
Yields:
Units:

ingredients

directions

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

@chen1702
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  1. AmandaInOz
    Butternut Squash Ravioli Created by AmandaInOz
  2. AmandaInOz
    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.
     
  3. ATLGRL
    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.
     
  4. zoe.s.true
    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. chen1702
    Primo: First course
     
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