Easy Butternut Squash Ravioli

Rewritten review: These were absolutely delicious! They will definitely become a regular feature on my family's dinner menu. My only small complaint about this recipe is the fragility of the wonton wrapper. It took a few attempts to prevent tearing and fully seal the edges together. Once I got the hang of it, though, this recipe was a hit! I followed another reviewer's suggestion and added a generous amount of cayenne pepper, which gave the ravioli a delightful kick. For those who don't have mascarpone cheese on hand, a blend of 8 oz. cream cheese, 2 1/2 tablespoons of sour cream, and 1/4 cup of heavy whipping cream can be used as a substitute and works just as well.

My whole family, kids included, absolutely adores these ravioli! While they do take some time to make, the end result is definitely worth it. The combination of fresh sage and roasted garlic in the browned plant-based butter is phenomenal, especially with a sprinkle of fresh parmesan cheese and a hint of cayenne pepper in the filling. I like to add a bit more cheese and blend my filling with a Ninja blender. Typically, one batch of filling is enough for two packs of wonton ravioli, so I often make a double batch and freeze the extra portions in vacuum bags. When I'm ready to make more ravioli, I simply defrost the filling and pipe it into the wonton wrappers. I've also had success freezing cooked ravioli by vacuum sealing them with parchment paper in between layers. To reheat, just sauté them in a bit of brown butter, serve with a side salad, and you have a quick and delicious dinner option.

This dish was absolutely delicious on its own, but it also makes a fantastic finger food with a few tweaks. I found that using a small paint brush to moisten the edges with water before sealing them made the process less messy. Here are some modifications you can try: 1. For a less sweet flavor, you can swap out the mascarpone cheese for ricotta. 2. To serve as a finger food appetizer, arrange the raviolis on a cookie sheet (lined with foil and lightly misted with olive oil) and spray them with olive oil. You can use PAM olive oil spray or a mister bottle for a light coating. Bake at 350°F for around 10 minutes to achieve a satisfying crunch. 3. If you prefer your raviolis baked but not crunchy (for serving on a plate with sauce), skip the olive oil spray and simply bake them on a foil-lined cookie sheet coated with non-stick spray. Feel free to experiment with these variations; they truly enhance the deliciousness of the dish.

I truly enjoyed this recipe. Instead of using won ton wrappers, I opted for semolina flour and rolled out the dough using our pasta machine. The filling from this recipe was delicious. The ravioli turned out fantastic. I sautéed the boiled ravioli in butter with a bit of minced garlic, and it was simply delightful.

I frequently prepare these dumplings, occasionally incorporating ricotta cheese along with the squash. I sauté them similar to pot stickers: adding some water to a large frying pan, covering it, then allowing the water to evaporate to achieve a crispy bottom. They are delightful when served with a butter sage sauce and garnished with toasted pumpkin seeds!

These dumplings were a delightful surprise! I decided to use up some leftover roasted squash and swapped out mascarpone for cottage cheese to make the dish lighter and more budget-friendly. I also had to use square wonton wrappers instead of the usual round ones, but it worked perfectly. I added a bit more cayenne for an added kick, which really enhanced the flavor. I prepared the filling earlier in the day and let it chill in the fridge until dinnertime. While the salmon and asparagus roasted in the oven, I boiled water for the dumplings and got everything ready. It only took me about thirty minutes to put together this lovely meal. I will definitely be making these dumplings again!

This recipe has a delicate flavor, not overpowering, just a creamy yumminess. I didn't have mascarpone cheese, so I substituted it with cream cheese and whipping cream. The recipe makes enough for at least 4 people and takes a long time to fill/pinch/boil, so I recommend a trick I used - spread some olive oil on large plates, slide the boiled dumplings in the oil, let them cool without stacking (to avoid sticking), and boil them in small batches. After cooling, I placed them on wax paper and let them set until dinner time. When it was time to serve, I warmed them up in a pan with garlic oil.

The recipe turned out fantastic! Unfortunately, the store was out of butternut squash, so I subbed in baked acorn squash with a touch of brown sugar, blended until creamy. The result was just as delicious. Working with the wonton wrappers was a breeze (remember to keep hands and surfaces dry to prevent sticking), but the ravioli ended up sticking together after cooking. Next time, I'll try brushing them with olive oil right after cooking. Despite skipping the butter and garlic frying step, the taste was fantastic. I served this dish to 25 people and it was a big hit.

I absolutely loved it! I decided to enhance the flavors by adding dried marjoram to the seasoning mix. After making a double batch, I ended up with 53 delicious dumplings and some extra filling. I got creative and stuffed small zucchinis with the mixture, topped with melted Mozzarella cheese and baked them to perfection. Surprisingly, even my husband, who typically doesn't enjoy zucchini, thoroughly enjoyed this dish!

I, like many others, made several modifications based on the ingredients I had available. The end result was fantastic, just as I imagine the original recipe would be! I substituted acorn squash for the recommended variety and swapped mascarpone with goat cheese. To balance the strong tang of the goat cheese, I increased the squash to cheese ratio slightly, and the outcome was delightful. I suggest adding the egg last so you can adjust the flavors to your liking before finalizing. Additionally, I made a cream sauce by starting with butter and crushed garlic, then deglazing with a splash of wine before adding half and half. I've discovered that a hint of nutmeg is the key to a delicious Italian cream sauce. Trust me, you won't be disappointed! Lastly, adding a bit of oil to the boiling water helps prevent the ravioli from sticking together and to the pot. This recipe is definitely a keeper!

I thoroughly enjoy preparing pasta dishes, and I decided to stick with the classic ravioli recipe without making any adjustments. It has quickly become one of our top meals!

The filling is incredible, but I had a hard time working with the wonton wraps.

This dish is incredibly decadent and delicious! I substituted a mixture of cream cheese and cottage cheese for the mascarpone, and it turned out amazing!!

Another successful recipe from Chef John! It was a hit with everyone! I used my own freshly harvested butternut squash and homegrown sage. It surpassed any restaurant dish. I was skeptical about using unpeeled garlic, but the garlic flavor turned out to be just right.

Fabulous!!! -> Amazing!!!

I am incredibly grateful for you sharing this fantastic recipe. It did take a bit of time to prepare, but my vegetarian children absolutely adored it! For next time, I am considering using cottage cheese instead of cream cheese, adjusting the squash to cheese ratio slightly, and incorporating dried sage into the ravioli filling.

I decided to try a different cooking method for these dumplings - instead of boiling them, I cooked them similarly to potstickers. I sautéed them with a little butter spray and then added a small amount of water to steam them for about 40 seconds. The result was delicious! Additionally, I substituted cream cheese for marscapone cheese, and it worked out great.