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Butternut Squash Ravioli recipe?

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Rick Nov 12, 2009 09:40 AM

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!

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  1. chowser RE: Rick Nov 12, 2009 09:42 AM

    What did you do last time and why didn't you care for them?

    7 Replies
    1. re: chowser
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      Rick RE: chowser Nov 12, 2009 11:38 AM

      http://allrecipes.com/Recipe/Butternu...

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

      1. re: Rick
        chowser RE: Rick Nov 12, 2009 12:34 PM

        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
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        Jessica Laurel RE: chowser Nov 12, 2009 03:35 PM

        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
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          Rick RE: Jessica Laurel Nov 12, 2009 04:24 PM

          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
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            jillybean38 RE: Jessica Laurel Nov 16, 2009 05:42 AM

            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
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              tall sarah RE: jillybean38 Nov 16, 2009 07:39 AM

              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
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                Nyleve RE: tall sarah Nov 16, 2009 09:57 AM

                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. chocabot RE: Rick Nov 12, 2009 10:03 AM

          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. c
            chitodc RE: Rick Nov 12, 2009 11:49 AM

            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. w
              wayne keyser RE: Rick Nov 12, 2009 07:08 PM

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

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