Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Nov 12, 2009 09:40 AM

Butternut Squash Ravioli recipe?

Does anyone have a butternut squash recipe they like? I'm in the mood for them tonight but will be cooking for myself. I'm just going to use frozen pureed butternut squash and wonton wrappers. Last time I made them I really didn't care for the recipe, was hoping chowhound could come to the rescue!

  1. Click to Upload a photo (10 MB limit)
  1. What did you do last time and why didn't you care for them?

    7 Replies
    1. re: chowser

      I used that recipe the first time, they were OK, but just nothing really worth making again.

      1. re: Rick

        I think you need more in the filling than that. And, I like to roast the butternut squash at a higher temperature to get a nice caramelly flavor. I've done what chocobat suggested w/ a little ricotta and binder. I also like it with hazelnuts. Sage browned butter is a great topping but I add chopped garlic and olive oil to it. I also find the type of won top wrappers make a big difference. The right ones melt in your mouth.

      2. re: chowser

        Add goat cheese and caramelized onions to the squash. Top with sage and hazelnut browned butter. MMMMMMMMMMMMM I made these last night in a cooking class I assisted in. SO good.

        1. re: Jessica Laurel

          Darn Jessica, I just got done eating, then read your post! I had both carmelized onions and goat cheese on hand too! There's always next time. Thanks everyone for the help.

          1. re: Jessica Laurel

            These sound wonderful. I would like to make these for a formal dinner I am hosting in a couple of weeks. Are you able to give me a more complete recipe to work with? I'm a good cook but not a great one and I'm not sure that I would get the proportions and method correct.

            1. re: jillybean38

              I used Giada's recipe that uses ricotta in the filling. Then a brown butter, sage, walnut & craisin drizzle. I found the recipe way too heavy on the butter & made it a 2nd time using 1/2 stick i/o 1 1/2 sticks butter. Much better.

              Perhaps I didn't get the good wonton wrappers. I found them a bit gummy. Next time I make them, I'll make my own pasta instead. They can be made ahead of time, frozen filled (but not cooked), & then boiled. They will take a little longer to boil, but not much. Easier for a dinner party, unless you want to enlist the guests making the pasta.

              1. re: tall sarah

                I recently made butternut squash ravioli using fresh, homemade pasta dough. Long story short - they were outstandingly delicious BUT they took me HOURS to make. Hours! Fortunately, I was making them a day ahead of time. If I'd been planning to serve them for dinner that same day I would have been almost too burnt out to even eat the damn things. Even if I'd made the filling ahead of time, the filling and cutting out of the individual ravioli takes long enough. It's an extremely labour-intensive process. I would never enlist guests to help with this messy, fiddly business.

        2. Not an actual recipe, but what I do is mix the butternut with ricotta and an egg, maybe some parmessan, s+p and a dash of nutmeg. I also use the wonton wrappers and boil quickly, drain and add to a pan of sage brown butter. Thyme and lemon zest would also work nicely

          1. Last time I made them I drizzled some pieces of squash and sweet onions w/ olive oil, s&p and roasted then pureed them. Since your squash is already pureed, you could still roast the onions and puree it together probably. Top w/ brown butter/sage/good parmigiano.

            1. When I buy prepared ones, I see that there's as much sweet potato in the filling as there is squash.