Butternut Squash Ravioli Recipe

This post may contain affiliate links. See my disclosure policy for more details.

Butternut Squash Ravioli

Homemade ravioli’s seem like a hard thing to make. They are really simple when you use won ton wrappers as the dough! I discovered this little secret while enjoying Butternut Squash Ravioli’s at a gourmet restaurant several years ago.

Butternut Squash Ravioli

(1) Butternut Squash
(3) Tbls. Butter, divided
1/4 cup Yellow Onion, finely chopped
1/2 cup  Parmesan Cheese
Dash of Nutmeg
(10) Fresh Sage Leaves
Won Ton Wrappers

filling for butternut squash ravioli

Bake the butternut squash (See How to Bake a Butternut Squash for directions) and then remove the flesh from the skin. Puree squash in a blender until smooth. In a large skillet melt 1 tablespoon of butter. Add onions and saute until tender. Mix in the squash, Parmesan cheese and dash of nutmeg. Remove from heat.

using won ton wrapper

Place one tablespoon of squash filling on a won ton wrapper. Brush the edge of the won ton with water and fold into a triangle shape. Press the edges down to seal. Repeat until all of the filling is used. (Note: This makes a large batch. I usually freeze a portion of the filling for use at a later date.)

folding won ton ravioli

Place the ravioli in a large pot of boiling water and cook until they float to the top- about 4 minutes. While the ravioli cook, melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Add the sage leaves and cook for 3 to 4 minutes.

When the ravioli are done, poor the sage butter over top of the ravioli. Remove the sage leaves before eating!

Have you had Butternut Squash Raviolis before? I suggest you give them a try- I think you will be pleasantly surprised!

The following two tabs change content below.
Renae is a married working mom of two handsome boys. She works as a registered dental hygienist by day and blogs here at How to Have it All by night. She enjoys cooking from scratch, working in her vegetable garden and functional training.

Latest posts by Renae Chiovaro (see all)


  1. Renee, Great recipe! What an adventurous recipe. And healthy too! Thanks for sharing and I like your new site.