Name: Jaw-Dropping Jumbo Butternut Squash Ravioli!
Prep time: 45 min
Total time: 45 min
Ingredients: 1 whole butternut squash, peeled and cubed and roasted, OR steam-in-the-bag squash, totaling about 4 cups cooked squash; 1 cup whole milk ricotta; 1/2 cup grated Parmesan cheese; 2 tablespoons olive oil; nutmeg, garlic, thyme, and/or sage (see notes); generous pinch of salt and pepper; 1 beaten egg; 1 package of round or square wonton wrappers (also gyoza wrappers) (about 50-60); Kale Pesto

This ultimate squash ravioli recipe elevates comfort food to a new level. Combining the sweetness of butternut squash with creamy ricotta and a vibrant kale pesto, these jumbo ravioli are a delight to make and eat. Perfect for a cozy autumn dinner or impressing guests, this dish offers a satisfying and flavorful experience. The key to these incredible squash ravioli lies in the balance of flavors and textures. The rich butternut squash filling, seasoned perfectly, is encased in delicate wonton wrappers, creating a delightful contrast. The accompanying kale pesto adds a fresh, garlicky brightness that cuts through the richness, making each bite a harmonious blend.

⏱ Time: 45 min

👥 Servings: 4-6

📊 Level: Medium

🥗 9 ingredients

Jaw-Dropping Jumbo Butternut Squash Ravioli!

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Prep Time 45

Total Time 45

Servings: 6

Ingredients Method Notes

Ingredients

1 whole butternut squash, peeled and cubed and roasted, OR steam-in-the-bag squash, totaling about 4 cups cooked squash
1 cup whole milk ricotta
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
nutmeg, garlic, thyme, and/or sage (see notes)
generous pinch of salt and pepper
1 beaten egg
1 package of round or square wonton wrappers (also gyoza wrappers) (about 50-60)
Kale Pesto

Method

Combine cooked squash, ricotta, Parmesan, olive oil, seasonings, salt, and pepper in a food processor. Pulse until mostly smooth. The mixture should be very thick and sticky, like cookie dough.
Bring a large pot of water to a boil.
Lay out half of the wonton wrappers. Place 1-2 tablespoons of filling in the center of each. Brush the edges with the beaten egg wash. Place another wrapper on top, sealing tightly at the edges, and rounding the top with your palm to make a nice shape.
Boil the ravioli in batches for about 5-8 minutes. Drain gently (they break easily) and toss with a little olive oil to prevent sticking. Serve with the kale pesto and extra Parmesan cheese!

Notes

– Ensure your squash filling is very thick; a watery filling will make the ravioli hard to seal and prone to breaking.
– Don’t overcrowd the pot when boiling; cook ravioli in batches for even cooking.
– Gently toss the cooked ravioli with olive oil immediately after draining to prevent them from sticking together.

Pro tips

Ensure your squash filling is very thick; a watery filling will make the ravioli hard to seal and prone to breaking.
Don’t overcrowd the pot when boiling; cook ravioli in batches for even cooking.
Gently toss the cooked ravioli with olive oil immediately after draining to prevent them from sticking together.

Enjoy these homemade squash ravioli as a show-stopping centerpiece for your next meal. Experiment with different pestos or sauces to make it your own.

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