<\/noscript><\/h2>\nThe butternut squash ravioli filling is made with fresh peeled and cubed butternut squash, which I roast with sage, garlic, salt, and pepper, and puree. Then it gets mixed with Ricotta cheese, Pecorino Romano cheese but feel free to sub Parmesan and Nutmeg.<\/p>\n
Can I use canned butternut squash puree?<\/h2>\n Sure! Making butternut puree is pretty simple and tastes better than canned. But, if you must use canned, you\u2019ll need about one and a half cups of puree. Season it with salt and pepper and add saut\u00e9ed garlic to enhance the flavor, and then proceed as directed. I do think the flavor will be best if you roast it, to save time you can use pre-cut butternut or frozen.<\/p>\n
What sauce goes with butternut squash ravioli?<\/h2>\n I thought long and hard about the best butternut squash ravioli sauce and decided to go with a light butter-sage sauce \u2013 it was perfect! If you wish to skip the butter, use olive oil and garlic instead. You can also create a butternut squash sauce by doubling the roasted squash, pureeing it in the blender with some of the pasta water to loosen it, and adding parmesan cheese.<\/p>\n
What to Serve with Butternut Squash Ravioli<\/h2>\n I would serve this healthy butternut squash ravioli with a nice salad or roasted vegetables. Below are some ideas:<\/p>\n
Can I freeze the ravioli?<\/h2>\n Yes, you can freeze the ravioli. I\u2019d recommend doubling the recipe and making extra to freeze \u2013 it won\u2019t take that much longer to assemble.<\/p>\n
After assembling the ravioli, place them flat on a sheet pan and flash freeze. Once frozen, transfer the raviolis to a freezer-safe bag or container and label with the date and name.<\/p>\n
When you\u2019re ready to cook the butternut squash ravioli, pop them straight into boiling water from the freezer and cook until they rise to the surface, about two to three minutes. Frozen ravioli will keep in the freezer for about three months.<\/p>\n
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<\/noscript> <\/noscript> <\/noscript> <\/noscript> <\/noscript><\/p>\nMore Butternut Squash Recipes You\u2019ll Love:<\/h2>\n\n
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Butternut Squash Ravioli with Sage Butter<\/h2>\n \n355<\/span> Cals<\/span><\/span> \n11.5<\/span> Protein<\/span><\/span> \n46.5<\/span> Carbs<\/span><\/span> \n14.5<\/span> Fats<\/span><\/span>\n<\/p>\n\n
Prep Time: <\/span>15<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>45<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\n<\/div>\n<\/div>\nAn easy butternut squash ravioli recipe made with wonton wrappers \u2013 the perfect shortcut instead of making your own pasta. <\/span><\/p>\n\n
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\n1 1\/4<\/span> lbs<\/span> butternut squash diced 1-inch<\/span><\/li>\n1<\/span> tbsp<\/span> oil<\/span><\/li>\n4<\/span> cloves<\/span> garlic<\/span>, smashed with the side of a knife<\/span><\/li>\n1\/4<\/span> cup<\/span> ricotta<\/span>, I prefer Polly-o<\/span><\/li>\n1\/4<\/span> cup<\/span> Pecorino Romano<\/span>, plus optional more for serving<\/span><\/li>\n1\/4<\/span> teaspoon<\/span> kosher and black pepper<\/span>, to taste<\/span><\/li>\n1\/4<\/span> teaspoon<\/span> nutmeg<\/span><\/li>\n24<\/span> square wonton wrappers<\/span><\/li>\n1<\/span> large egg<\/span>, beaten<\/span><\/li>\n2<\/span> tablespoons<\/span> salted butter<\/span><\/li>\n8<\/span> fresh sage leaves<\/span>, divided<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\n\nPreheat the oven to 400F.<\/p>\n<\/li>\n
\nPlace butternut, 4 sage leaves and garlic on a sheet pan and toss with 1 tablespoon oil. Season with 1\/4 teaspoon salt and pepper, to taste.<\/p>\n<\/li>\n
\nRoast until tender, about 35 minutes. Transfer to a bowl and mash with a fork until very smooth (a blender would work too).<\/p>\n<\/li>\n
\nMix in ricotta and pecorino, season with nutmeg, 1\/4 teaspoon salt and black pepper.<\/p>\n<\/li>\n
\nPlace the wonton wrapper on a work surface, brush the edge lightly with egg wash and add 1 tablespoon filling onto the center.<\/p>\n<\/li>\n
\nFold over into a triangle and press the edges to seal. Cover with a damp cloth while you make the rest.<\/p>\n<\/li>\n
\nChop remaining sage leaves. Place butter and sage in a medium saucepan and melt over low heat. Keep warm over very low heat.<\/p>\n<\/li>\n
\nBring a large pot of salted water to a boil. Add half of the ravioli (they are very delicate) and cook until the rise to the surface, about 2 minutes.<\/p>\n<\/li>\n
\nUse a slotted spoon to remove and add to the pan with the butter. Repeat with the remaining ravioli.<\/p>\n<\/li>\n
\nGently toss raviolis with the butter until warm, 1 to 2 minutes.<\/p>\n<\/li>\n
\nTop with black pepper and serve with additional Pecorino Romano, if desired.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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Serving: <\/span>6<\/span>raviolis<\/span><\/span>, <\/span>Calories: <\/span>355<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>46.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>14.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>77.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>502<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>3.5<\/span>g<\/span><\/span><\/p>\nBlue Smart Points: <\/span>8<\/span><\/p>\nGreen Smart Points: <\/span>8<\/span><\/p>\nPurple Smart Points: <\/span>8<\/span><\/p>\n<\/div>\nKeywords: <\/span>butternut squash ravioli, butternut squash recipes, homemade ravioli, wonton wrapper recipes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n \nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"An easy butternut squash ravioli recipe made with wonton wrappers \u2013 the perfect shortcut instead of making your own pasta. They are delicate and light, […]<\/p>\n","protected":false},"author":1,"featured_media":2459,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/2458"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=2458"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/2458\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/2459"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=2458"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=2458"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=2458"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}