Butternut Squash Ravioli in Brown Butter Sauce

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Grab your fork and tuck into these little pillows stuffed full of savory squash drenched in a brown butter sauce. And did I mention these butternut squash ravioli are super easy to make?

I’m so excited to share a favorite autumn recipe with you today. Savory butternut squash ravioli in brown butter sauce. Nutty, sweet, savory, and pure fall.

And before you get all, nah…I don’t have time to make pasta, have I got a time-saving tip for you! No fresh pasta today (although this filling and sauce would work great with that too), nope today we’re taking a short-cut.

WONTON WRAPPERS.

Yep, these individually cut squares are the perfect size and texture for raviolis. You can pick them up in the store and just pop them out of the frig when your filling is prepared.

Dollop a spoon of the filling on an egg-washed square, seal, and boil. Voila! Butternut squash ravioli! 

You can use one square for a smaller, triangle-shaped ravioli if you prefer, but I like to stack to squares so I get a bigger bite of that yummy butternut squash filling.

Let’s Make Butternut Squash Ravioli in Brown Butter Sauce

1. First we roast a butternut squash until it is soft. Let it cool slightly.
2. Next, scoop out the flesh and blend it with sautéed onions and garlic, cheese and a myriad of fall spices.
3. A heaping tablespoon of this savory filling is sealed between two wonton wrappers (super easy shortcut if you don’t want to make your own pasta)
4. After the ravioli are sealed, I pop them into the frig to rest before dropping them carefully into boiling water. They cook up quickly so get started right away on your brown butter sauce.
5. Cook the butter (the with sage leaves) until brown and the foam subsides. Serve the cooked butternut squash ravioli with brown butter sauce and top it with frizzled sage and roasted seeds if desired.

Tips for success

• Don’t throw away those butternut squash seeds! Roast them with a little olive oil and salt and they make a delicious crunchy garnish (or a tasty snack).
• Let the squash cool slightly before trying to scoop it out so you don’t get burned.
• I like to brush the wonton wrappers before I add the filling. Much quicker and neater that way.
• Make sure those edges are sealed tight so the filling doesn’t leak as they cook.
• It’s tempting to overfill, but resist! Over-filled ravioli can pop open as they cook leaving you with a mess and no filling at all.
• Be sure not to let the butter burn as you make the sauce. You want it flecked with brown and nutty smelling. Remove it from the heat when the foam subsides.

More Fall Faves

• Roasted Butternut Squash and Apple Soup
• The Best Pumpkin Bread
• Butternut Squash Tart
• Autumn Caramel Corn
• Sparkling Autumn Sangria

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Butternut Squash Ravioli in Brown Butter Sauce

Prep Time

45 mins

Cook Time

1 hr

Total Time

1 hr 45 mins

 

Grab your fork and tuck into these little pillows stuffed full of savory squash drenched in a brown butter sauce. And did I mention these butternut squash ravioli are super easy to make?

Course: Main Dish

Cuisine: Italian

Keyword: butternut squash ravioli

Servings: 8 servings

Calories: 368 kcal

Author: Cathy Roma | What Should I Make For...

Ingredients

• 1 - 3 lb butternut squash, cut in half lengthwise and seeded (reserve the seeds if desired)
• 3 Tbsp extra virgin olive oil, divided
• kosher salt and pepper
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1/4 cup mascarpone
• 1/4 cup parmesan cheese, grated
• 1/2 tsp ground cumin
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• pinch cloves
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1 egg + 2 Tbsp water
• 2 packages won-ton wrappers (Makes 48 ravioli)
• 6 oz unsalted butter (1 1/2 sticks)
• 12 fresh sage leaves
• salt and pepper
• *Roasted squash seeds frizzled sage leaves and grated parmesan cheese for garnish

Instructions

1. Preheat the oven to 400 degrees and line a sheet tray with non stick foil or parchment.

2. Drizzle the olive oil over the cut side of the butternut squash and season with salt and pepper. Place on the lined sheet tray cut side down and roast for about 45 mins or until the squash can be easily pierced with a fork. (You can also roast the seeds on the same sheet tray with a drizzle of oil and sprinkle of salt and garnish your finished dish with them.)

3. While the squash is roasting, heat 1 Tbsp of olive oil in a saute pan set over medium heat and add the diced onion. Cook until softened and golden, about 5 mins, then add the minced garlic. Continue to cook for another 2-3 mins, then allow to cool to room temperature.
4. Allow the roasted squash to rest until it's cool enough to handle, then scoop the flesh into the bowl of a food processor fitted with a steel blade.
5. Add the onion and garlic, mascarpone, parmesan, spices and seasonings and process until smooth.
6. Whisk the egg and water together and line a sheet tray with wax or parchment paper. Lay down one layer of wonton wrappers and brush the edges with the egg wash.
7. Place a heaping tablespoon of the butternut squash filling in the center of each wrapper and cover with another wrapper. Press the edges to seal well. Repeat with remaining wonton wrappers and filling. Place the ravioli in the refrigerator and put on a large pot of salted water to boil . (Ravioli can also be placed in the freezer on a sheet tray and frozen. Once they're frozen, pop them into a freeze-safe bag for storage.)
8. Cook the ravioli in batches in the boiling water until just cooked through and they float to the top, about 3 mins.
9. While you're cooking the ravioli, melt the butter in a small saucepan set over med/high heat until the foaming subsides. Add the sage leaves to the butter and cook, swirling carefully, until the butter is flecked with brown and smells nutty, about 2 minutes more.
10. Remove from the heat and remove the frizzled sage leaves to a paper towel lined plate.
11. To serve, spoon the brown butter over the ravioli and top with roasted squash seeds, frizzled sage and freshly grated parmesan cheese.

Recipe Notes

• Don't throw away those butternut squash seeds! Roast them with a little olive oil and salt and they make a delicious crunchy garnish (or a tasty snack).
• Let the squash cool slightly before trying to scoop it out so you don't get burned.
• I like to brush the wonton wrappers before I add the filling. Much quicker and neater that way.
• Make sure those edges are sealed tight so the filling doesn't leak as they cook.
• It's tempting to overfill, but resist! Over-filled ravioli can pop open as they cook leaving you with a mess and no filling at all.
• Be sure not to let the butter burn as you make the sauce. You want it flecked with brown and nutty smelling. Remove it from the heat when the foam subsides.

Nutrition Facts

Butternut Squash Ravioli in Brown Butter Sauce

Amount Per Serving

Calories 368 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 14g88%

Cholesterol 76mg25%

Sodium 373mg16%

Potassium 831mg24%

Carbohydrates 30g10%

Fiber 5g21%

Sugar 6g7%

Protein 5g10%

Vitamin A 24795IU496%

Vitamin C 49mg59%

Calcium 166mg17%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in October 2017 but was republished with tips in October 2019.