Butternut Squash Ravioli

Butternut Squash Ravioli

For a special Italian meal for six, serve this homemade butternut squash ravioli with a browned butter-sage sauce.

Prep Time



Total Time






medium butternut squash (about 1 1/2 lb), halved, seeds removed
tablespoon olive oil
cup low-fat ricotta cheese
cup shredded Parmesan cheese
teaspoon salt
teaspoon pepper
teaspoon ground nutmeg
wonton skins (about 3 1/2-inch square)
tablespoons water
Browned Butter-Sage Sauce
cup butter
to 15 fresh sage leaves
clove garlic, finely chopped
teaspoon salt
teaspoon pepper
tablespoons shredded Parmesan cheese
fresh sage leaves
  1. Heat oven to 400°F. Place squash halves, cut sides up, on ungreased cookie sheet. Brush with oil. Roast 30 minutes or until squash is very tender. Cool slightly.
  2. When squash is cool enough to handle, use spoon to remove pulp; place in medium bowl. Stir in ricotta cheese, 1/4 cup Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper and the nutmeg.
  3. Spoon 1 tablespoon squash mixture onto center of each wonton skin. In small bowl, beat together egg and water. Brush edges of wonton skins with egg mixture. Fold skins tightly over filling, pressing gently to remove any air trapped inside, forming triangles, and sealing filling tightly inside skins. (If filled wonton skins have large air pockets, they can float to surface when boiled, causing them to cook unevenly.)
  4. In 1-quart saucepan, heat butter over medium heat about 3 minutes until melted. Add 12 to 15 sage leaves; cook 3 to 4 minutes, watching carefully and stirring frequently, until butter is golden and sage wilts and then crisps. Add garlic; cook 1 minute or until butter is amber in color and garlic is tender. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside; keep warm.
  5. In 6- to 8-quart Dutch oven, heat 4 quarts water to boiling. Slip filled wonton skins into boiling water in batches so as not to crowd them. Boil 3 minutes or until tender (do not overcook). Use slotted spoon to lift ravioli from boiling water; place on serving plates.
  6. Drizzle butter mixture evenly over ravioli. Immediately sprinkle each serving with 1 tablespoon Parmesan cheese; garnish each with sage leaf.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Squash is hard, so use caution when cutting it. Use a large, sharp knife and cut off stems, then slice in half lengthwise. Use a spoon to scoop out the seeds.
Filled ravioli made from wonton skins can be frozen. Cook the number you would like to serve, then freeze the rest. Arrange filled ravioli in a single layer on a tray and freeze 1 to 2 hours or until they are firm. Transfer to a freezer storage bag, label and freeze. No need to thaw when cooking, just increase the cooking time about 1 minute.
A small scoop, sometimes used for cookie dough and holding about 1 tablespoon, makes it quick and easy to spoon the squash mixture into the center of the wonton skin.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 220),
  • Total Fat 24g
    • (Saturated Fat 13g,
    • Trans Fat 1/2g),
  • Cholesterol 95mg;
  • Sodium 910mg;
  • Total Carbohydrate 40g
    • (Dietary Fiber 2g,
    • Sugars 5g),
  • Protein 13g;
Percent Daily Value*:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.