Butternut Squash Wonton Ravioli

November 5, 2013



1  ½ cups mashed, cooked butternut squash

3 Tbsp. Lucero Olio Novello Extra Virgin Olive Oil

1 cup ricotta cheese

1/2 cup grated Parmesan, plus more for garnish

1 egg white

salt and pepper, to taste

1 pinch nutmeg

1 pinch dried sage

1 tsp. garlic powder

1 tsp. onion powder

1 package wonton wrappers

kosher salt & freshly ground black pepper, for serving

3 Tbsp. water




Preheat oven to 350.


1-  Cut squash in half and scoop out seeds. Drizzle with

Olio Novello and season with salt and pepper. Cook for about

1 hour, until a fork can easily be inserted into squash.


2-  Once squash has cooled and able to handle, scoop out the

squash into a mixing bowl. Add salt, black pepper, onion powder,

garlic powder, ground sage and nutmeg. Stir in ricotta cheese,

egg white, and 1/4 cup Parmesan cheese, mixing until the filling

is combined.



3-  Place a wonton wrapper onto a working surface. Wet the tip

offinger in water, and run it all along the outer edge of the

wonton skin to moisten. Place about 1 tsp. of filling in the center

of the wonton. Fold the wonton in half to make a triangle, and

press the edges to seal. Repeat with the remaining wonton



4-  Bring a saucepan of lightly salted water to a boil. Drop the

filled raviolis into the boiling water, a few at a time, and cook

until they float to the top, about 2 minutes.


5-  Drain the raviolis, top with your favorite pasta sauce (we

recommend a white sauce or just a drizzle of olive oil). Sprinkle

with black pepper, and extra Parmesan cheese to taste.




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