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Quick Butternut Squash Ravioli

Quick Butternut Squash Ravioli

  • Yield: Serves 4
  • Prep Time: 20 minutes
  • Cooking Time: 10 minutes
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  • 1 cup Mashed butternut squash (about 1 lb. uncooked)
  • 3 tbsp Grated parmesan
  • 3 tbsp Ground pecans
  • 3/4 tsp Rrange zest
  • 1/2 tsp Ground nutmeg
  • 24 Wonton wrappers
  • 1/2 cup Butter
  • 1/4 cup Fresh sage leaves, sliced
  • Shaved parmesan


  1. In a medium bowl combine squash, parmesan, pecans, orange zest, nutmeg, and salt and freshly ground pepper to taste. Set aside.
  2. Fill a small bowl with water. Place wonton wrappers in one layer on a large baking sheet. Place 1 1/2 teaspoons of the squash filling in the center of each wrapper. Moisten wrapper edges with water, fold wrapper in half over filling, and press to seal edges.
  3. In a large skillet melt butter over medium heat. Add sage; heat until butter begins to brown and sage becomes crisp. Reduce heat to medium-low. Working in batches, add ravioli; cook 2 to 3 minutes per side or until crisp. Sprinkle with shaved Parmesan, and serve.