this dish

Butternutttt Squaaaash!

There they are, being in that huge bin at the supermarket, looking all rustic and farm-y and type of frightening to prepare with. It’s squash season! Invite to our very first squash dish of fall 2016.

Fall– aka squash season– is the time of year I begin stating things to Bjork like: keep in mind when we went to that dining establishment 7 years back and I purchased the butternut squash ravioli with brown butter sauce and sage? and keep in mind how light and fragile the pasta was? and how sweet the squash was, and how it completely enhanced the salted butter sauce with those earthy fresh herbs? keep in mind? keep in mind? keep in mind?

And he looks puzzled.

And after that I ask him, what did he buy from that dining establishment once again? since the butternut squash ravioli was so life-altering that certainly he, too, remembers his order? was it a lasagna bolognese or possibly a fall-inspired risotto? And after that he takes a look at me with a blank gaze and I understand that some individuals actually do-not-have-food-memories. Does not calculate. Can not process. They hold precisely absolutely no tasty, astonishing foods of days passed drifting around in the memory bank of their brains, and in its location sits rational details and other “essential” things of the boring, sensible brain. Is it unfortunate to live like that?

I would be half of an individual without my food memories.


Butternut Squash Ravioli on a plate with a fork.

This is that ravioli that I keep in mind from 7 years back at that random little dining establishment in St. Paul, however reviewed in my own cooking area in simple weeknight type.

Buddies, enable me to shatter your ravioli worldview.

You do not require to make fresh pasta for this. (Naturally, somebody right at this 2nd is composing a remark that you DO require to make fresh pasta since it’s a lot more fantastic, and to that individual, we award you all the gold medals and we will be over later on for supper! You’re hosting and we can’t wait.)

However really, you do not require requirement fresh pasta.

Simply utilize (ahem) WONTON WRAPPERS.

Butternut Squash Ravioli Formed.
Roasted Squash for Ravioli.

And unexpectedly, the fog is raised and whatever ends up being clear and you visualize yourself experiencing ravioli success. Amiright?

You mash your roasted squash with velvety ricotta and salted Parm for a creamy-dreamy filling. You fill those little wonton people with squash mix, seal ’em up, boil to soft goodness, and after that serve with your sauce of option, which will clearly be kale pesto since you are that much of a manager today.

Do I advise tossing fallen apart bacon on the entire thing if you simply take place to have some laying around? Um, in fact, YES I DO. Yes I do, quite quite quite.

Butternut Squash Ravioli on a plate with a fork.

My long for you is today is easy: jumbo, weeknight-friendly butternut squash ravioli dished out best to your really own sofa– errr, table– in this crisp, lively, dark-by-6pm October season.

Pretty sure these are the days of our lives.

Butternut Squash Ravioli on a plate with a fork.

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Butternut Squash Ravioli on plate with bite taken out.

Jumbo Butternut Squash Ravioli with Kale Pesto

4.9 from 15 evaluations


Butternut Squash Ravioli made with WONTON WRAPPERS! Seriously that simple therefore, so great. Amazing meatless supper concept!

Active Ingredients


  1. Location prepared squash, ricotta, Parmesan, olive oil, flavorings, and S&P in a food mill. Pulse up until mainly smooth. Mix needs to be really thick and sticky, like cookie dough.
  2. Bring a big pot of water to boil.
  3. Lay out half of the wonton wrappers. Location 1-2 tablespoons completing the center of each wrapper. Brush edges with egg wash. Location another wrapper on top, sealing securely at the edges, and rounding the leading with your palm to make a great shape.
  4. Boil ravioli in batches for about 5-8 minutes. Drain pipes carefully (they break quickly) and toss with olive oil to avoid sticking. Serve with that delicious kale pesto and additional Parmesan cheese!


The garlic and herbs (I have actually utilized both fresh rosemary and thyme, independently) can be sautéed in the oil if you wish to increase the taste of the herbs and get rid of the bite of the garlic. I simply include a small touch of nutmeg to warm it up, however I do not enjoy nutmeg so it’s seriously the smallest little cleaning ever– too little to determine. If you enjoy nutmeg, go all out– however begin with less and taste and change as required. Excessive nutmeg and unexpectedly you’re not having a good time any longer. I understand from experience.

Keywords: squash ravioli, ravioli, kale pesto

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