Delicious Homemade Butternut Squash Ravioli Recipe

Enjoy a flavorful and satisfying meal with this easy homemade butternut squash ravioli recipe. These tender pasta pockets filled with a creamy and savory butternut squash filling will surely impress your family and friends. Learn the step-by-step process of making this delicious dish and enjoy the rich flavors of autumn in every bite.

Ingredients

• 1 small butternut squash
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 package store-bought wonton wrappers
• 1/4 cup unsalted butter
• Freshly grated Parmesan cheese, for serving
• Fresh sage leaves, for garnish

Directions

1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for about 45 minutes or until the flesh is tender. Set aside to cool.
2. Once the roasted squash is cooled, scoop out the flesh into a bowl and discard the skin. Mash the squash using a fork or a potato masher until smooth. Set aside.
3. In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, minced garlic, dried thyme, and dried sage. Cook until the onion becomes translucent and fragrant, about 5 minutes.
4. Add the mashed butternut squash to the saucepan and stir well to combine. Cook for an additional 2-3 minutes to allow the flavors to meld. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
5. Lay out the wonton wrappers on a clean surface. Spoon about 1 tablespoon of the squash filling onto the center of each wrapper. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half diagonally, pressing the edges together to seal the ravioli. Repeat with the remaining wrappers and filling.
6. Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 3-4 minutes or until they float to the surface. Use a slotted spoon to transfer the cooked ravioli to a plate.
7. In a separate saucepan, melt the unsalted butter over medium heat until it begins to turn golden brown. Remove from heat.
8. Serve the cooked ravioli on plates, drizzle with the brown butter sauce, and sprinkle with freshly grated Parmesan cheese. Garnish with fresh sage leaves.
9. Enjoy your homemade butternut squash ravioli!

Interesting Facts