20 Delicious Butternut Squash Ravioli Recipes Amazing

Kick off your culinary adventure with these 20 delicious butternut squash ravioli recipes that promise to transform your dinner table into a cozy, autumnal feast. Perfect for home cooks seeking comfort food with a seasonal twist, each recipe is a testament to the versatility and rich flavor of butternut squash. Dive in and discover your next favorite dish that’s sure to impress family and friends alike!

Creamy Butternut Squash Ravioli with Sage Butter Sauce

Elevating the humble butternut squash to new heights, this ravioli dish marries the sweetness of the squash with the earthy aroma of sage in a butter sauce that’s nothing short of divine. Perfect for a cozy dinner that feels both indulgent and comforting.

Ingredients

• 1 small butternut squash, peeled and cubed (about 2 cups) – roasting it brings out its natural sweetness.
• 1/2 cup ricotta cheese – I find the creaminess of ricotta balances the squash’s texture beautifully.
• 1/4 cup grated Parmesan cheese – for that umami kick.
• 1 package wonton wrappers – a clever shortcut for homemade pasta.
• 1/2 cup unsalted butter – because everything’s better with butter.
• 10 fresh sage leaves – their fragrance is key to the sauce.
• Salt to taste – I like to use flaky sea salt for finishing.

Instructions

1. Preheat your oven to 400°F. Toss the cubed butternut squash with a drizzle of olive oil and roast for 25 minutes, or until fork-tender and slightly caramelized.
2. In a bowl, mash the roasted squash with the ricotta and Parmesan until smooth. Season with a pinch of salt.
3. Lay out a wonton wrapper, place a teaspoon of the squash mixture in the center, wet the edges with water, and top with another wrapper. Press to seal, ensuring no air pockets. Repeat.
4. Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes, or until they float to the top.
5. Meanwhile, melt the butter in a skillet over medium heat. Add the sage leaves and cook until the butter turns a nutty brown and the sage is crisp, about 3 minutes.
6. Drain the ravioli and toss gently in the sage butter sauce. Serve immediately with a sprinkle of flaky salt.

Buttery and rich, the ravioli pockets burst with the sweet and savory filling, while the sage butter adds a crispy, aromatic finish. For an extra touch, garnish with toasted pine nuts or a drizzle of balsamic reduction to contrast the sweetness.

Roasted Butternut Squash Ravioli with Brown Butter and Walnuts

Amidst the crisp air of autumn, there’s nothing quite as comforting as a plate of homemade ravioli, especially when it’s filled with the sweet, nutty flavors of roasted butternut squash and topped with a decadent brown butter sauce and crunchy walnuts.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 2 cups) – roasting brings out its natural sweetness.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1/2 tsp salt – to enhance the squash’s flavor.
• 1/4 tsp black pepper – freshly ground for the best aroma.
• 1 package (12 oz) fresh ravioli sheets – look for ones with a thin, delicate texture.
• 1/2 cup unsalted butter – browning it adds a nutty depth.
• 1/3 cup walnuts, roughly chopped – toasting them first maximizes their crunch.
• 1/4 cup grated Parmesan cheese – for a salty, umami finish.
• Fresh sage leaves (about 8) – they crisp up beautifully in hot butter.

Instructions

1. Preheat your oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, or until tender and caramelized at the edges.
2. While the squash roasts, bring a large pot of salted water to a boil for the ravioli. Cook according to package instructions, usually about 3-4 minutes, until al dente. Drain gently to avoid tearing.
3. In a skillet over medium heat, melt the butter. Add the sage leaves and cook until the butter turns a golden brown and smells nutty, about 3 minutes. Watch closely to prevent burning.
4. Add the chopped walnuts to the brown butter, stirring for 1 minute to toast them lightly.
5. Divide the cooked ravioli among plates. Spoon the roasted butternut squash over the top, then drizzle with the brown butter and walnut mixture. Sprinkle with Parmesan cheese.

Offering a delightful contrast of textures, the tender ravioli and soft squash are perfectly complemented by the crispy sage and crunchy walnuts. For an extra touch of elegance, serve with a drizzle of balsamic glaze or a sprinkle of red pepper flakes for heat.

Butternut Squash Ravioli with Spinach and Gorgonzola

On a crisp autumn evening, nothing comforts the soul quite like a plate of homemade butternut squash ravioli, its delicate pockets filled with the sweet, nutty essence of squash, paired with the earthy tones of spinach and the bold, creamy tang of Gorgonzola.

Ingredients

• 1 cup butternut squash puree (homemade or canned, but I swear by roasting my own for that deep, caramelized flavor)
• 2 cups all-purpose flour (I like to use King Arthur for its consistent quality)
• 3 large eggs (room temperature eggs blend more smoothly into the dough)
• 1 cup fresh spinach, finely chopped (baby spinach leaves are tender and sweet)
• 1/2 cup Gorgonzola cheese, crumbled (the sharper, the better for cutting through the squash’s sweetness)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 tsp nutmeg (freshly grated makes all the difference)
• Salt to taste (I prefer sea salt for its clean, briny flavor)

Instructions

1. In a large mixing bowl, combine the flour and eggs, kneading until a smooth dough forms. Tip: Let the dough rest for 30 minutes wrapped in plastic to relax the gluten.
2. Roll the dough into thin sheets using a pasta machine or rolling pin, aiming for about 1/16 inch thickness.
3. In a separate bowl, mix the butternut squash puree, spinach, Gorgonzola, nutmeg, and salt until well combined.
4. Place small spoonfuls of the filling onto one dough sheet, spacing them 2 inches apart. Cover with another sheet, pressing around the filling to seal. Tip: Use a ravioli cutter or a knife to cut into individual ravioli, ensuring edges are sealed.
5. Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes until they float to the surface. Tip: Don’t overcrowd the pot to prevent sticking.
6. Drizzle with extra virgin olive oil before serving.

Perfectly al dente ravioli with a filling that’s a harmonious blend of sweet, earthy, and tangy flavors. Serve atop a bed of sautéed spinach for an extra pop of color and nutrition, or with a sprinkle of toasted walnuts for crunch.

Homemade Butternut Squash Ravioli with Toasted Hazelnuts

Ravishing in its simplicity and depth of flavor, this Homemade Butternut Squash Ravioli with Toasted Hazelnuts is a celebration of autumn’s bounty, offering a harmonious blend of sweet, nutty, and savory notes that dance on the palate.

Ingredients

• 1 medium butternut squash, halved and seeded (I love the deep orange hue of a ripe squash; it promises sweetness and richness)
• 2 cups all-purpose flour, plus extra for dusting (I always keep my flour in an airtight container to ensure it’s fresh and clump-free)
• 3 large eggs, room temperature (They blend more smoothly into the dough when not cold)
• 1/2 cup ricotta cheese, drained (A little tip: let it sit in a fine-mesh strainer to remove excess moisture)
• 1/4 cup grated Parmesan cheese (The sharper, the better for that umami kick)
• 1/4 teaspoon freshly grated nutmeg (It’s worth grating it fresh; the aroma is incomparable)
• 1/2 cup toasted hazelnuts, roughly chopped (Toasting them beforehand unlocks their full, nutty potential)
• 2 tablespoons unsalted butter (I prefer European-style for its higher fat content and creamier texture)
• Salt and freshly ground black pepper, to taste (Seasoning is key; don’t be shy)

Instructions

1. Preheat your oven to 375°F. Place the butternut squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 45 minutes, or until the flesh is tender and easily pierced with a fork.
2. While the squash cools, combine the flour and a pinch of salt on a clean work surface. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs, kneading until a smooth dough forms. Wrap in plastic and let rest for 30 minutes.
3. Scoop the squash flesh into a bowl. Mix in the ricotta, Parmesan, nutmeg, salt, and pepper until smooth. Taste and adjust seasoning if necessary.
4. Roll the dough into thin sheets using a pasta machine or rolling pin. Place small mounds of the squash mixture on one sheet, cover with another, and press around the edges to seal. Cut into individual ravioli.
5. Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the surface.
6. In a skillet, melt the butter over medium heat until it turns a light golden color. Add the cooked ravioli and toss gently to coat. Sprinkle with toasted hazelnuts before serving.

With each bite, the tender pasta gives way to the creamy, subtly sweet filling, while the hazelnuts add a delightful crunch and depth. Serve this dish with a drizzle of browned butter and a sprinkle of extra Parmesan for an extra layer of flavor.

Butternut Squash Ravioli in a Garlic Parmesan Cream Sauce

Hearty and harmonious, this butternut squash ravioli draped in a garlic parmesan cream sauce is a celebration of autumn’s bounty, offering a perfect balance of sweet, savory, and creamy notes that dance on the palate.

Ingredients

• 1 package (12 oz) butternut squash ravioli – I find the fresh variety at my local Italian market elevates the dish.
• 2 tbsp unsalted butter – Always my choice for a richer sauce.
• 3 cloves garlic, minced – Freshly minced garlic makes all the difference.
• 1 cup heavy cream – For that luxuriously smooth texture.
• 1/2 cup grated parmesan cheese – Freshly grated, please, for the best melt and flavor.
• Salt to taste – I like to use sea salt for its clean taste.
• Freshly ground black pepper – A few twists from the mill add just the right bite.
• 1 tbsp chopped fresh parsley – A sprinkle adds a fresh, colorful finish.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the butternut squash ravioli and cook according to package instructions, usually about 3-4 minutes, until they float to the top. Tip: Stir gently to prevent sticking.
2. While the ravioli cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned. Tip: Keep the heat medium to avoid burning the garlic.
3. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Let it cook for 2 minutes to slightly thicken.
4. Reduce the heat to low and gradually whisk in the grated parmesan cheese until the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste. Tip: Remove from heat if the sauce starts to separate.
5. Drain the ravioli and add them to the skillet with the sauce, gently tossing to coat.
6. Garnish with chopped fresh parsley before serving.

Delightfully tender ravioli pockets burst with sweet squash, enveloped in a velvety sauce that’s rich with garlic and parmesan. Serve this dish with a side of crusty bread to soak up every last drop of sauce, or alongside a crisp green salad for contrast.

Spicy Butternut Squash Ravioli with Chili Flakes and Olive Oil

Zesty flavors come alive in this Spicy Butternut Squash Ravioli, a dish that marries the sweetness of squash with the heat of chili flakes, all brought together with the richness of olive oil. Perfect for those evenings when you crave something comforting yet sophisticated.

Ingredients

• 1 butternut squash, peeled and cubed (about 2 cups) – I find the pre-cut squash from the store a real time-saver.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1/2 tsp chili flakes – adjust according to your heat preference.
• 1 package of fresh ravioli sheets – because homemade pasta is a weekend project.
• 1/4 cup grated Parmesan cheese – for that irresistible umami finish.
• Salt to taste – I always use sea salt for its clean flavor.

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with olive oil, chili flakes, and a pinch of salt on a baking sheet. Roast for 25 minutes until tender and slightly caramelized.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the ravioli sheets according to package instructions, usually about 3-4 minutes, until al dente.
3. Drain the ravioli, reserving 1/2 cup of the pasta water. Tip: The starchy water helps to create a silky sauce.
4. Mash the roasted butternut squash lightly with a fork, leaving some chunks for texture. Tip: For a smoother filling, blend it briefly.
5. Combine the mashed squash with the cooked ravioli, adding a splash of the reserved pasta water to loosen the mixture if needed.
6. Serve the ravioli topped with grated Parmesan cheese and an extra drizzle of olive oil. Tip: A sprinkle of fresh thyme leaves adds a lovely aroma.

Oozing with creamy squash filling and a kick of spice, this ravioli dish is a textural delight. Serve it alongside a crisp green salad for a complete meal that’s as visually appealing as it is delicious.

Butternut Squash Ravioli with Crispy Pancetta and Rosemary

Gracefully bridging the gap between rustic charm and gourmet sophistication, this butternut squash ravioli dish, adorned with crispy pancetta and fragrant rosemary, is a testament to the beauty of seasonal cooking. Each bite offers a harmonious blend of sweet, savory, and herbal notes, making it a perfect centerpiece for an autumnal feast.

Ingredients

• 1 small butternut squash, peeled and cubed (about 2 cups) – I find the smaller squashes are sweeter and easier to handle.
• 1/2 cup ricotta cheese – Full-fat for creaminess that light versions just can’t match.
• 1/4 cup grated Parmesan cheese – Freshly grated melts better and tastes richer.
• 1 package wonton wrappers – A clever shortcut for homemade ravioli.
• 4 oz pancetta, diced – The crispy texture is non-negotiable.
• 2 tbsp extra virgin olive oil – My go-to for its fruity notes.
• 1 tbsp fresh rosemary, finely chopped – Fresh is key here; dried just doesn’t compare.
• Salt and freshly ground black pepper – To season the squash filling.
• 1 egg, beaten – Room temperature eggs bind the filling more evenly.

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes until tender and slightly caramelized.
2. While the squash roasts, heat a skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In a bowl, mash the roasted squash with ricotta, Parmesan, and rosemary. Season with salt and pepper to taste.
4. Lay out wonton wrappers on a clean surface. Place a teaspoon of filling in the center of each wrapper. Brush the edges with beaten egg, then top with another wrapper, pressing to seal.
5. Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes until they float to the surface.
6. Heat the remaining olive oil in a pan over medium heat. Add the cooked ravioli and sauté until lightly golden, about 1 minute per side.
7. Serve the ravioli topped with crispy pancetta and a sprinkle of fresh rosemary.

Velvety squash filling encased in delicate pasta, each ravioli is a little parcel of fall. The crispy pancetta adds a salty crunch, while the rosemary infuses the dish with its piney aroma. For an extra touch of elegance, drizzle with a sage brown butter sauce just before serving.

Butternut Squash Ravioli with Mushroom Cream Sauce

Warm, inviting, and utterly comforting, this butternut squash ravioli with mushroom cream sauce is a dish that marries the sweetness of squash with the earthy depth of mushrooms, all enveloped in a velvety cream sauce that’s nothing short of divine.

Ingredients

• 1 small butternut squash, peeled and cubed (about 2 cups) – roasting it brings out its natural sweetness.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1/2 cup ricotta cheese – full-fat for that creamy texture.
• 1/4 cup grated Parmesan cheese – freshly grated makes all the difference.
• 1 package wonton wrappers – a quick shortcut for homemade ravioli.
• 2 cups mixed mushrooms, sliced – cremini and shiitake add wonderful depth.
• 1 cup heavy cream – for that luxurious sauce.
• 2 tbsp unsalted butter – because everything’s better with butter.
• 1 garlic clove, minced – just a hint to elevate the flavors.
• Salt and freshly ground black pepper – to season perfectly.

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25 minutes until tender and caramelized.
2. In a bowl, mash the roasted squash with ricotta and Parmesan until smooth. Season with salt and pepper to taste.
3. Lay out wonton wrappers on a clean surface. Place a teaspoon of the squash mixture in the center of each wrapper. Wet the edges with water, fold over to form a triangle, and press to seal.
4. Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes until they float to the surface. Remove with a slotted spoon.
5. In a skillet, melt butter over medium heat. Add mushrooms and garlic, sautéing until the mushrooms are golden and tender, about 5 minutes.
6. Pour in the heavy cream, bring to a simmer, and cook until the sauce thickens slightly, about 3 minutes. Season with salt and pepper.
7. Gently toss the cooked ravioli in the mushroom cream sauce until well coated.

Velvety ravioli pockets bursting with sweet squash meet a rich, earthy mushroom cream sauce in this dish, offering a delightful contrast of flavors and textures. Serve it garnished with a sprinkle of Parmesan and a few fresh sage leaves for an elegant touch.

Butternut Squash Ravioli with Arugula and Lemon Vinaigrette

Lusciously tender butternut squash ravioli, paired with peppery arugula and a zesty lemon vinaigrette, offers a harmonious blend of flavors that dance on the palate. This dish, perfect for a cozy dinner or a sophisticated brunch, showcases the sweet, nutty essence of squash balanced by the bright acidity of lemon.

Ingredients

• 1 cup butternut squash puree (homemade or canned, but I swear by roasting your own for deeper flavor)
• 1 package wonton wrappers (the thin kind works best for delicate ravioli)
• 2 cups fresh arugula (the younger leaves are more tender and less bitter)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp fresh lemon juice (always fresh—bottled just doesn’t compare)
• 1 tsp lemon zest (for that extra pop of citrus)
• Salt to taste (I prefer sea salt for its clean, crisp flavor)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. In a bowl, mix the butternut squash puree with a pinch of salt and black pepper until well combined.
2. Lay out a wonton wrapper on a clean surface, place a teaspoon of the squash mixture in the center, wet the edges with water, and cover with another wrapper, pressing firmly to seal. Repeat until all filling is used.
3. Bring a large pot of salted water to a boil over high heat. Gently add the ravioli and cook for 3-4 minutes, or until they float to the surface.
4. While the ravioli cook, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper in a small bowl to make the vinaigrette.
5. Drain the ravioli and toss gently with the arugula and vinaigrette until evenly coated.

Delight in the contrast of the silky ravioli against the crisp arugula, with the lemon vinaigrette tying it all together with its vibrant tang. Serve this dish with a sprinkle of Parmesan or alongside a glass of crisp white wine for an extra touch of elegance.

Butternut Squash Ravioli with Pumpkin Seed Pesto

Kaleidoscopic in flavor and vibrant in color, this Butternut Squash Ravioli with Pumpkin Seed Pesto is a celebration of autumn’s bounty, elegantly wrapped in delicate pasta and adorned with a nutty, herbaceous pesto that sings with every bite.

Ingredients

• 1 cup butternut squash puree (homemade or canned, but I swear by roasting your own for that caramelized depth)
• 1/2 cup ricotta cheese (full-fat, please, for that luscious texture)
• 1/4 cup grated Parmesan cheese (freshly grated makes all the difference)
• 1/2 tsp ground nutmeg (a whisper of warmth)
• Salt to taste (I like a flaky sea salt for its subtle crunch)
• 1 package wonton wrappers (a clever shortcut for homemade pasta)
• 1/2 cup pumpkin seeds (toasted, because raw just won’t do)
• 1/2 cup fresh basil leaves (the brighter, the better)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 small garlic clove (minced, for a gentle kick)
• 1 tbsp lemon juice (a squeeze of brightness)

Instructions

1. In a mixing bowl, combine the butternut squash puree, ricotta, Parmesan, nutmeg, and salt until smooth. Taste and adjust seasoning if necessary.
2. Lay out wonton wrappers on a clean surface. Place a teaspoon of filling in the center of each wrapper.
3. Brush the edges of the wrappers with water, fold over to form a triangle, and press to seal, ensuring no air pockets remain.
4. Bring a large pot of salted water to a boil. Gently add ravioli and cook for 2-3 minutes, or until they float to the surface.
5. While ravioli cook, toast pumpkin seeds in a dry skillet over medium heat until golden and fragrant, about 3 minutes. Let cool slightly.
6. In a food processor, combine toasted pumpkin seeds, basil, olive oil, garlic, and lemon juice. Pulse until a coarse paste forms.
7. Drain ravioli and toss gently with pumpkin seed pesto. Serve immediately.

Delightfully tender ravioli pockets give way to a sweet, creamy filling, perfectly complemented by the pesto’s earthy crunch. For an extra touch of elegance, drizzle with a balsamic reduction or sprinkle with additional toasted pumpkin seeds before serving.

Butternut Squash Ravioli with Caramelized Onions and Thyme

Amidst the crisp embrace of autumn, there’s no dish more comforting than butternut squash ravioli, its sweet, nutty flavors perfectly complemented by the deep, caramelized whispers of onion and the earthy kiss of thyme.

Ingredients

• 1 small butternut squash, peeled and diced into 1-inch cubes (about 2 cups) – I find the smaller squash sweeter and more manageable.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 large yellow onion, thinly sliced – the sweetness when caramelized is unmatched.
• 1 tsp fresh thyme leaves – plucking them fresh makes all the difference.
• 1/2 cup ricotta cheese, at room temperature – for a smoother blend.
• 1/4 cup grated Parmesan cheese – the sharper, the better in my book.
• 1 package (12 oz) round wonton wrappers – a clever shortcut for homemade pasta.
• Salt and freshly ground black pepper – to season at every layer.
• 2 tbsp unsalted butter – for that golden finish.

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes until fork-tender and slightly caramelized.
2. While the squash roasts, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the sliced onions and a pinch of salt, stirring occasionally for 20 minutes until deeply golden. Stir in the thyme leaves in the last 2 minutes.
3. Transfer the roasted squash to a bowl, mash gently, then mix in the ricotta and Parmesan. Season to taste – this is your ravioli filling.
4. Lay out wonton wrappers on a clean surface. Place 1 tsp of filling in the center of each, wet the edges with water, and top with another wrapper, pressing to seal.
5. Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes until they float to the top.
6. In a clean skillet, melt the butter over medium heat until foamy. Add the cooked ravioli, tossing gently to coat, and serve immediately with the caramelized onions on top.

Out of the oven and onto the plate, these ravioli boast a tender bite with a filling that’s luxuriously creamy, punctuated by the sweet and savory dance of onions and thyme. For an extra touch of elegance, drizzle with a balsamic reduction or sprinkle with toasted walnuts.

Butternut Squash Ravioli with Goat Cheese and Honey Drizzle

Gracefully bridging the gap between summer’s bounty and autumn’s harvest, this butternut squash ravioli with goat cheese and honey drizzle is a celebration of flavors that dance between sweet and savory, creamy and crisp.

Ingredients

• 1 small butternut squash, about 2 cups when roasted and pureed (I find the smaller squashes are sweeter and more manageable)
• 1 cup ricotta cheese (full-fat for that luxurious texture)
• 1/2 cup goat cheese, crumbled (a tangy counterpoint to the sweet squash)
• 1 package wonton wrappers (a clever shortcut for homemade pasta)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 2 tbsp honey (local if you can, for that floral touch)
• 1/4 tsp nutmeg (freshly grated, it makes all the difference)
• Salt to taste (I like a flaky sea salt for finishing)

Instructions

1. Preheat your oven to 400°F. Halve the butternut squash, remove the seeds, and drizzle with 1 tbsp olive oil. Roast cut-side down on a baking sheet for 45 minutes, or until fork-tender.
2. Scoop the squash flesh into a bowl, discarding the skin. Mash until smooth, then stir in ricotta, goat cheese, and nutmeg. Season with salt to taste.
3. Lay out wonton wrappers on a clean surface. Place 1 tsp of filling in the center of each wrapper. Brush the edges with water, fold over to form a triangle, and press to seal, ensuring no air pockets.
4. Bring a large pot of salted water to a boil. Cook ravioli in batches for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon.
5. In a skillet, heat butter and remaining olive oil over medium heat. Add cooked ravioli and sauté for 1-2 minutes until lightly golden.
6. Drizzle with honey and serve immediately. Tip: For an extra touch of elegance, garnish with additional crumbled goat cheese and a sprinkle of nutmeg.

Now, the ravioli should be tender with a slight chew, the filling creamy and subtly sweet, balanced by the goat cheese’s tang. Serve atop a swirl of sage brown butter for an autumnal twist that’s sure to impress.

Butternut Squash Ravioli with Sun-Dried Tomatoes and Basil

This season’s butternut squash ravioli, adorned with sun-dried tomatoes and fresh basil, offers a harmonious blend of sweet and savory notes, perfect for a sophisticated yet comforting meal.

Ingredients

• 1 cup butternut squash puree (homemade or canned, but homemade adds a richer flavor)
• 1/2 cup sun-dried tomatoes in oil, drained and finely chopped (reserve the oil for a flavor boost)
• 1/4 cup fresh basil leaves, thinly sliced (plus extra for garnish)
• 1 package wonton wrappers (the thin kind works best for delicate ravioli)
• 1/2 cup ricotta cheese (full-fat for creaminess)
• 1/4 cup grated Parmesan cheese (I always reach for the aged variety)
• 1 egg, lightly beaten (room temperature eggs bind the filling better)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt and freshly ground black pepper (to season the filling perfectly)

Instructions

1. In a mixing bowl, combine the butternut squash puree, sun-dried tomatoes, basil, ricotta, Parmesan, and egg. Season with salt and pepper to taste.
2. Lay out a wonton wrapper on a clean surface. Place a teaspoon of the filling in the center. Brush the edges with water, then top with another wrapper, pressing to seal. Repeat with remaining wrappers and filling.
3. Bring a large pot of salted water to a boil. Gently add the ravioli in batches, cooking for 2-3 minutes until they float to the surface, indicating they’re done.
4. While the ravioli cook, heat the olive oil in a pan over medium heat. Add the cooked ravioli and lightly sauté for 1-2 minutes until slightly golden.
5. Serve the ravioli garnished with additional basil and a drizzle of the reserved sun-dried tomato oil for an extra layer of flavor.

Light and tender, these ravioli boast a creamy filling that contrasts beautifully with the chewy sun-dried tomatoes and the fresh pop of basil. For an elegant presentation, serve atop a swirl of sage brown butter sauce, allowing the flavors to meld delightfully.

Butternut Squash Ravioli with Sausage and Kale

Venturing into the realm of autumnal flavors, this dish marries the sweetness of butternut squash with the hearty robustness of sausage and the earthy tones of kale, creating a symphony of flavors that dance on the palate.

Ingredients

• 1 butternut squash, peeled and diced (about 2 cups) – I find the pre-cut squash from the store saves time without sacrificing flavor.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1/2 lb Italian sausage, casings removed – opt for spicy if you like a kick.
• 2 cups kale, stems removed and leaves chopped – lacinato kale adds a nice texture.
• 1/2 cup ricotta cheese – whole milk for creaminess.
• 1/4 cup grated Parmesan cheese – freshly grated makes all the difference.
• 1 package wonton wrappers – a clever shortcut for homemade ravioli.
• 1 egg, beaten – room temperature eggs bind better.
• 2 tbsp unsalted butter – for a rich, golden finish.
• Salt and freshly ground black pepper – to season layers of flavor.

Instructions

1. Preheat your oven to 400°F. Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes until tender and caramelized at the edges.
2. While the squash roasts, brown the sausage in a skillet over medium heat, breaking it into small pieces, about 5 minutes. Remove and set aside.
3. In the same skillet, wilt the kale over medium heat for 3 minutes. Tip: A splash of water helps steam the kale quickly.
4. Mash the roasted squash in a bowl, then mix in ricotta, Parmesan, sausage, and kale. Season with salt and pepper to taste.
5. Lay out wonton wrappers on a clean surface. Brush edges with beaten egg, place a teaspoon of filling in the center, and top with another wrapper. Press edges to seal. Tip: Use a fork to crimp edges for a decorative touch.
6. Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 2-3 minutes until they float to the surface.
7. Melt butter in a skillet over medium heat until it turns a nutty brown, about 2 minutes. Toss cooked ravioli in the butter to coat.

Perfectly al dente ravioli pockets burst with the creamy squash and savory sausage, while the kale adds a slight crunch. Serve atop a swirl of brown butter for an elegant presentation that’s as pleasing to the eye as it is to the palate.

Butternut Squash Ravioli with Roasted Garlic and Ricotta

Unveiling a dish that marries the sweetness of butternut squash with the creamy richness of ricotta, this butternut squash ravioli with roasted garlic is a testament to the elegance of simple ingredients transformed. Perfect for a cozy dinner or a sophisticated gathering, it promises to delight with every bite.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 2 cups) – I find the pre-cut squash from the store a real time-saver.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 4 cloves garlic, unpeeled – roasting them whole brings out a mellow sweetness.
• 1 cup ricotta cheese – full-fat for that indulgent texture.
• 1/2 tsp salt – just enough to enhance the natural flavors.
• 1/4 tsp black pepper – freshly ground, if possible.
• 1 package wonton wrappers – a clever shortcut for homemade pasta.
• 1 egg, beaten – room temperature eggs bind the filling better.
• 2 tbsp unsalted butter – for a silky, rich finish.
• Fresh sage leaves – about 8, for a fragrant garnish.

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes and unpeeled garlic cloves with 1 tbsp olive oil on a baking sheet. Roast for 25 minutes, or until the squash is tender and the garlic is soft. Tip: Squeeze the roasted garlic out of its skin for a paste-like consistency.
2. In a bowl, mash the roasted squash and garlic together. Stir in the ricotta, salt, and pepper until well combined. Tip: Let the mixture cool slightly to prevent the wonton wrappers from becoming soggy.
3. Lay out a wonton wrapper on a clean surface. Brush the edges with beaten egg, place a teaspoon of the squash mixture in the center, and top with another wrapper. Press the edges to seal. Repeat with remaining wrappers and filling. Tip: Keep the unused wrappers covered with a damp towel to prevent drying.
4. Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes, or until they float to the surface. Drain carefully.
5. In a skillet, melt the butter over medium heat until foamy. Add the sage leaves and cook until crisp, about 1 minute. Drizzle over the ravioli before serving.

The ravioli boasts a tender bite with a filling that’s both sweet and savory, elevated by the nutty brown butter and crisp sage. Serve it with a sprinkle of Parmesan and a glass of crisp white wine for an unforgettable meal.

Butternut Squash Ravioli with Truffle Oil and Parmesan

Perfectly capturing the essence of autumn, this butternut squash ravioli, drizzled with luxurious truffle oil and finished with a generous shaving of Parmesan, is a celebration of seasonal flavors and textures.

Ingredients

• 1 small butternut squash, peeled and cubed (about 2 cups) – roasting brings out its natural sweetness.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1/2 tsp salt – to enhance the squash’s flavor.
• 1/4 tsp black pepper – freshly ground for a bit of heat.
• 1 package (12 oz) round wonton wrappers – a time-saving alternative to homemade pasta.
• 1/4 cup ricotta cheese – for a creamy filling.
• 1/4 cup grated Parmesan cheese – plus more for serving.
• 1 tbsp unsalted butter – adds richness to the sauce.
• 1 tsp truffle oil – a drizzle elevates the dish.
• 1 egg, beaten – room temperature eggs bind the filling better.

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes until tender and caramelized.
2. Transfer the roasted squash to a bowl and mash until smooth. Stir in ricotta and Parmesan cheese. Season with additional salt if needed.
3. Lay out wonton wrappers on a clean surface. Brush edges with beaten egg. Place a teaspoon of squash mixture in the center of each wrapper. Fold over to form a half-moon, pressing edges to seal.
4. Bring a large pot of salted water to a boil. Cook ravioli in batches for 2-3 minutes until they float to the surface. Remove with a slotted spoon.
5. In a large skillet, melt butter over medium heat. Add cooked ravioli and gently toss to coat. Drizzle with truffle oil before serving.

Yielded ravioli are tender pockets of sweet squash and creamy cheese, with the truffle oil adding an earthy depth. Serve them on a warm plate with extra Parmesan shavings for a dish that’s as visually appealing as it is delicious.

Butternut Squash Ravioli with Apple Cider Reduction

Nothing heralds the arrival of autumn quite like the rich, velvety embrace of butternut squash ravioli, elegantly draped in a glossy apple cider reduction. This dish, a harmonious blend of sweet and savory, is a testament to the season’s bounty, offering a sophisticated yet comforting experience that’s sure to impress at any dinner table.

Ingredients

• 1 small butternut squash, peeled and cubed (about 2 cups) – roasting intensifies its natural sweetness.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1/2 tsp ground cinnamon – a whisper of warmth.
• 1/4 tsp nutmeg – freshly grated, if possible, for the brightest flavor.
• 1 package wonton wrappers – a time-saving hero for homemade ravioli.
• 1 cup apple cider – reduced to a syrup, it’s the star of the show.
• 2 tbsp unsalted butter – for a silky, rich finish.
• Salt to taste – I prefer sea salt for its clean, sharp bite.

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with olive oil, cinnamon, nutmeg, and a pinch of salt on a baking sheet. Roast for 25 minutes, or until tender and caramelized at the edges.
2. Once cooled, blend the roasted squash into a smooth puree. This will be your ravioli filling.
3. Lay out wonton wrappers on a clean surface. Place a teaspoon of squash puree in the center of each wrapper. Brush the edges with water, then top with another wrapper, pressing firmly to seal.
4. Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 2-3 minutes, or until they float to the surface.
5. Meanwhile, in a small saucepan, reduce the apple cider over medium heat until it thickens to a syrup-like consistency, about 10 minutes. Whisk in butter until the sauce is glossy.
6. Drain the ravioli and toss gently with the apple cider reduction. Serve immediately.

Velvety ravioli pockets give way to a sweet, spiced squash filling, perfectly complemented by the tangy depth of the apple cider reduction. For an extra touch of elegance, garnish with toasted pecans or a sprinkle of crispy sage leaves.

Butternut Squash Ravioli with Pecans and Maple Syrup

Harvest the essence of autumn with this butternut squash ravioli, a dish that marries the sweetness of maple syrup with the earthy crunch of pecans, creating a symphony of flavors that dance on the palate.

Ingredients

• 1 small butternut squash, peeled and cubed (about 2 cups) – roasting intensifies its natural sweetness.
• 1/2 cup pecans, roughly chopped – toasting them first brings out their nutty aroma.
• 1/4 cup pure maple syrup – the darker the grade, the richer the flavor.
• 1 package (12 oz) fresh ravioli sheets – I find the square ones easier to work with.
• 2 tbsp unsalted butter – for a velvety sauce that coats each ravioli.
• 1/4 tsp ground cinnamon – just a whisper to complement the squash.
• Salt to taste – I like to use flaky sea salt for its texture and mild brininess.

Instructions

1. Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tbsp of maple syrup and a pinch of salt on a baking sheet. Roast for 25 minutes, or until tender and caramelized at the edges.
2. While the squash roasts, toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Set aside.
3. Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions, usually about 3-4 minutes, until al dente. Reserve 1/4 cup of pasta water before draining.
4. In the same skillet used for the pecans, melt the butter over medium heat. Add the remaining maple syrup and cinnamon, stirring to combine. Tip: The reserved pasta water can be added a tablespoon at a time to adjust the sauce’s consistency.
5. Add the drained ravioli to the skillet, tossing gently to coat in the sauce. Fold in the roasted squash and toasted pecans, heating through for another minute.
6. Serve immediately, garnished with additional pecans if desired. Tip: For an extra touch of elegance, drizzle with a bit more maple syrup right before serving.

Kaleidoscopic in flavor, this dish offers a delightful contrast between the tender ravioli, the creamy squash, and the crunchy pecans. Serve it on a chilly evening to warm the soul, or as a standout dish at your next dinner party to impress your guests.

Butternut Squash Ravioli with Spinach and Pine Nuts

Zesty flavors and comforting textures come together in this exquisite dish that promises to delight the palate with its harmonious blend of sweet butternut squash, earthy spinach, and crunchy pine nuts, all encased in delicate pasta pockets.

Ingredients

• 1 butternut squash, about 2 lbs, peeled and diced (I find the pre-cut squash from the store a real time-saver for busy weeknights.)
• 2 cups fresh spinach, tightly packed (Baby spinach leaves are tender and perfect for this.)
• 1/4 cup pine nuts, lightly toasted (Toasting them really brings out their nutty flavor.)
• 1 package (12 oz) round wonton wrappers (A handy shortcut for homemade ravioli.)
• 2 tbsp extra virgin olive oil (My go-to for its fruity notes.)
• 1/2 tsp salt (Sea salt adds a nice crunch.)
• 1/4 tsp black pepper, freshly ground (Freshly ground makes all the difference.)
• 1/4 cup grated Parmesan cheese (For that irresistible cheesy finish.)

Instructions

1. Preheat your oven to 400°F. Toss the diced butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
2. While the squash roasts, heat a skillet over medium heat. Add the pine nuts and toast for 2-3 minutes, stirring frequently, until golden brown. Remove and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil and sauté the spinach for 1-2 minutes, just until wilted. Combine with the roasted squash and toasted pine nuts.
4. Lay out wonton wrappers on a clean surface. Place a teaspoon of the squash mixture in the center of each wrapper. Brush the edges with water, fold over to form a half-moon, and press to seal.
5. Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon.
6. Serve the ravioli sprinkled with grated Parmesan cheese and an extra drizzle of olive oil if desired.

Creating this dish is a labor of love, but the result is a plate of ravioli that’s bursting with the sweet and nutty flavors of fall. The contrast between the tender pasta and the crunchy pine nuts makes every bite a delight. For an extra touch of elegance, serve it on a bed of sautéed spinach with a glass of crisp white wine.

Butternut Squash Ravioli with Roasted Red Pepper Sauce

Few dishes encapsulate the essence of autumn quite like butternut squash ravioli, especially when paired with a velvety roasted red pepper sauce that adds a sweet, smoky depth to each bite.

Ingredients

• 1 butternut squash, about 2 lbs, peeled and cubed (I find the pre-cut packages a time-saver for busy weeknights)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper, freshly ground
• 1 cup ricotta cheese, whole milk for creaminess
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 package wonton wrappers (look for the square ones for easier folding)
• 2 red bell peppers, roasted and peeled (jarred works in a pinch, but fresh roasting adds unmatched flavor)
• 1 garlic clove, minced (because everything’s better with garlic)
• 1/2 cup heavy cream (for that luxurious sauce texture)
• 1 tbsp unsalted butter (always unsalted to control the dish’s saltiness)

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, or until tender and slightly caramelized.
2. While the squash cools, blend the roasted red peppers and garlic in a food processor until smooth. Heat a saucepan over medium heat, add the butter, and once melted, pour in the pepper puree. Stir in the heavy cream and simmer for 5 minutes, until the sauce thickens slightly.
3. Mash the roasted butternut squash in a bowl, then mix in the ricotta and Parmesan cheese. Lay out a wonton wrapper, place a teaspoon of the squash mixture in the center, wet the edges with water, and fold into a triangle, pressing to seal. Repeat with remaining wrappers and filling.
4. Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes, or until they float to the surface. Drain carefully.
5. Serve the ravioli topped with the roasted red pepper sauce and a sprinkle of Parmesan cheese. The ravioli should be tender with a slight chew, the filling creamy and sweet, contrasted beautifully by the smoky, velvety sauce. For an extra touch, garnish with a few fresh basil leaves or a drizzle of balsamic reduction.

Conclusion

Looking for a cozy, flavorful twist to your meals? Our roundup of 20 Delicious Butternut Squash Ravioli Recipes is your ticket to a world of autumnal bliss. Each recipe promises a unique take on this seasonal favorite, perfect for any home cook eager to impress. Don’t forget to try them out, share your top picks in the comments, and spread the love by pinning your favorites on Pinterest!