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Made this last night and it went down brilliantly! The squash filling is so delicious, and the pesto tasted so good. I challenged myself to make my own pasta which was (to use one of your other readers words) an insane amount of work. Wonton wrappers are going on shopping list! Thanks for another impressive recipe. 🙂
Swapna Sarangdhar
Butternutttt Squaaaash!
There they are, sitting in that big bin at the grocery store, looking all rustic and farm-y and kind of scary to cook with. It’s squash season! Welcome to our first squash recipe of fall 2016.
Fall – aka squash season – is the time of year I start saying things to Bjork like: remember when we went to that restaurant 7 years ago and I ordered the butternut squash ravioli with brown butter sauce and sage? and remember how light and delicate the pasta was? and how sweet the squash was, and how it perfectly complimented the salty butter sauce with those earthy fresh herbs? remember? remember? remember?
And he looks confused.
And then I ask him, what did he order from that restaurant again? because the butternut squash ravioli was so life-changing that surely he, too, remembers his order? was it a lasagna bolognese or maybe a fall-inspired risotto? And then he looks at me with a blank stare and I realize that some people literally do-not-have-food-memories. Does not compute. Cannot process. They hold exactly zero delicious, mind-blowing foods of days gone by floating around in the memory bank of their brains, and in its place sits logical information and other “important” things of the boring, wise brain. Is it sad to live like that?
I would be half of a person without my food memories.
HOW TO MAKE OUR BUTTERNUT SQUASH RAVIOLI:
This is that ravioli that I remember from 7 years ago at that random little restaurant in St. Paul, but revisited in my own kitchen in easy weeknight form.
Friends, allow me to shatter your ravioli worldview.
You don’t need to make fresh pasta for this. (Naturally, someone right at this second is writing a comment that you DO need to make fresh pasta because it’s so much more wonderful, and to that person, we award you all the gold medals and we will be over later for dinner! You’re hosting and we can’t wait.)
But truly, you don’t need need fresh pasta.
Just use (ahem) WONTON WRAPPERS.
And suddenly, the fog is lifted and everything becomes clear and you envision yourself experiencing ravioli greatness. Amiright?
You mash your roasted squash with creamy ricotta and salty Parm for a creamy-dreamy filling. You fill those little wonton guys with squash mixture, seal ’em up, boil to soft goodness, and then serve with your sauce of choice, which will obviously be kale pesto because you are that much of a boss right now.
Do I recommend tossing crumbled bacon on the whole thing if you just HAPPEN to have some laying around? Um, actually, YES I DO. Yes I do, very much very much very much.
My wish for you is today is simple: jumbo, weeknight-friendly butternut squash ravioli served up right to your very own couch – errr, table – in this crisp, vibrant, dark-by-6pm October season.
Pretty sure these are the days of our lives.
Jumbo Butternut Squash Ravioli with Kale Pesto
- Total Time: 30 minutes
- Yield: about 30 large ravioli (about 6 servings) 1x
Description
Butternut Squash Ravioli made with WONTON WRAPPERS! Seriously that easy and so, so good. Awesome meatless dinner idea!
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
Instructions
- Place cooked squash, ricotta, Parmesan, olive oil, seasonings, and S&P in a food processor. Pulse until mostly smooth. Mixture should be very thick and sticky, like cookie dough.
- Bring a large pot of water to boil.
- Lay out half of the wonton wrappers. Place 1-2 tablespoons filling in the center of each wrapper. Brush edges with 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 ravioli in batches for about 5-8 minutes. Drain gently (they break easily) and toss with olive oil to prevent sticking. Serve with that yummy kale pesto and extra Parmesan cheese!
Notes
The garlic and herbs (I’ve used both fresh rosemary and thyme, separately) can be sautéed in the oil if you want to increase the flavor of the herbs and remove the bite of the garlic. I just add a TINY touch of nutmeg to warm it up, but I don’t love nutmeg so it’s seriously the tiniest little dusting ever – too small to measure. If you love nutmeg, go for it – but start with less and taste and adjust as needed. Too much nutmeg and suddenly you’re not having fun anymore. I know from experience.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Cuisine: Italian-Inspired
Keywords: squash ravioli, ravioli, kale pesto
I made this for dinner tonight and omg is this INCREDIBLE. I subbed the chicken broth for veggie broth to make it vegetarian and I am sure it tastes just as good — if not better! I am definitely saving this and making it again. And again. Thanks for the post.
This looks tasty but might I suggest that you swap cage-free organic for pastured organic. From what I know, it seems like a kinder option!
Browsing Pinterest for what to do with butternut squash and of course Pinch of Yum comes through with not only a mind shattering realization with the wonton wrappers, but also some relatable banter. I love this blog more and more with every recipe I find. Thank you for being so awesome. Also, lmk who’s making that fresh pasta ravioli 😂😂
Made these tonight for the second time and they turned out so good! I actually used a Japanese pumpkin and folded them in half with my dumpling mold and loved this variation. Thanks for all your warm, comfort food recipes!
Glad to hear it, Kristina! 🙂
We really liked these! But a few things, I found the square wonton wrappers by the tofu and natural foods refrigerated section in my local grocery store. I also bought the frozen steam in bag squash which was great. The recipe was way too much for two of us though. I froze half of the raviolis pre-boiling and still had way too much filling. I think I could have halved that part of the recipe and still been fine. I also would add more seasonings next time, without measurements I went easy but at the very least they needed more salt and pepper. I used some of the extra filling and mixed it with Costco Pesto for the topping. I served them with a simple kale salad and salmon. They were a fun challenge to make and weren’t that hard!
Hi! You’re my fav IG recipe to follow because you have such great recipes but also because you post the nutrition facts! Do you have them for this recipe? 🙂 please and thank you!
Can’t wait to try this. Loving the dish this is on. Where can I find?
Could I use fresh pumpkin? If so how much should it weigh?
Can you tell me “how much” of the herbs to add ? Do I add it into the squash or serve it on top ?
This recipe looks delicious!! Can you elaborate on the ratios/measurements of the spices? I am a beginner and want to get this right! Thanks 🙂
nice. Got an idea about this amazing ravioli. Going to make in upcoming days. Thanks for the recipe.
Can I boil the squash or will it leave it too watery?
Hi Kathleen! It may leave it a little too watery – we’d recommend roasting!
Made this last night and it went down brilliantly! The squash filling is so delicious, and the pesto tasted so good. I challenged myself to make my own pasta which was (to use one of your other readers words) an insane amount of work. Wonton wrappers are going on shopping list! Thanks for another impressive recipe. 🙂
An interesting recipe .. at a glance I thought it was an omelet 🙂 Printed and it’s time to try … thank you and have a nice day!
Hope you enjoy it!
I love all your butternut squash recipes! This foccacia looks amazing!
So love your comment about the fresh pasta! BTW, for working Moms, fresh pasta can be an awesome homework/edutainment/healthy food activity all in one, and ravioli is the second easiest one, gnocchi is first. The kids don’t even notice the vegetables, and have so much fun making it. I so sort of cannot believe I made it with two small kids and a really long office hours – but the fact was it was easier to make it than not since it entertained them, educated them, and was so healthy! Short of time working parent all problems solved in one!!!
That’s so fun! Thanks for the comment, Danielle!
We made these tonight and they turned out great! We used browned butter and sage for sauce. Thanks for the recipe!
Yum! Sounds amazing!
How much garlic and thyme did you use?
Totally up to you! But we’d probably recommend 1 clove of garlic and just a few sprigs of thyme.
Made these last week and they were amazing!
Yummmm!
I wonder if I could use goat cheese instead of ricotta (I’m not a fan…)?
Amazing use of Butternut Squash! It is always a hassle getting my family to eat veggies so this should help me out alot!
My girls would love this. Thinking of holidays and wondered if /how to freeze prepared wontons.
We haven’t tried it, but would probably recommend freezing before boiling!
It’s made these for lunch today, with the pesto, and they were YUM! I had some smoked salt on hand and added that in to give the pumpkin (we call it butternut pumpkin in Oz) mixture another layer.
Only made 1/2 recipe, but have enough for a couple of lunches through the week.
Thank you! I can see this going into our dinner rotation.
Awesome, Steph! Glad you enjoyed it!
So delicious. I made the filling in my Vitamix since I don’t own a food processor. It worked perfectly. Use the pulse button the most and scrape down the sides as needed. Also, I could only find the small wonton wrappers (they are about 2 or 3 inches squared). I boiled them for about 2 and a half minutes and it worked out deliciously.
Awesome! Glad you enjoyed it!
Could you make the filling ahead of time and refrigerate overnight?
Yes, definitely!