Butternut Squash Ravioli topped with crispy sage, browned butter, and crunchy bacon – my favorite dish for fall! Easy to make with dumpling (gyoza) or wonton wrappers. Truly comfort food at its finest!
The ravioli is topped with browned butter, crispy sage, and crunchy bacon. So many flavors and textures make this Butternut Squash Ravioli an unforgettable dish.
To make this Butternut Squash Ravioli, butternut squash is cut in half, deseeded, and roasted. Check out my Homemade Pumpkin Puree post to see a step-by-step tutorial.
The puree is combined with a small amount of sautéed onion and garlic, parmesan, and mascarpone.
I like to puree it all again in the food processor to make sure it's all smooth.
To make this Butternut Squash Ravioli easy enough for a weeknight dinner, dumpling (gyoza), eggroll, or wonton wrappers are used instead of fresh pasta dough. You can roll out fresh pasta dough if you prefer, this ravioli is certainly deserving of the best treatment you have time for. But I find that dumpling wrappers come in a very close second. So close in fact, that my kids couldn't tell the difference.
I tested and tweaked this recipe over several weeks. For one batch, I got out my pasta roller and made it with fresh pasta dough to see just how much better fresh pasta would be compared to dumpling wrappers. It was messier - a whole kitchen table covered with flour operation. It was much more time consuming - make the pasta dough, knead it for 10 minutes, let it rest, roll it out in sheets. figure out how to get the most ravioli and waste the least dough out of your sheets, cut or trim the ravioli.... And unless you're practiced in making ravioli, the ravioli don't come out so neat and perfect as they do with dumpling wrappers. Another thing that bothers me about making ravioli with fresh pasta is the waste. I hate throwing away the scraps after cutting out ravioli. In the end, I didn't find the fresh pasta so superior that it was worth the extra steps.
Dumpling (gyoza) wrappers are thicker and chewier than wonton wrappers and give a nice bite to the ravioli, similar to pasta dough. I use the smaller ones (3 ½ inches) and they make the perfect size. If you can’t find dumpling wrappers, wonton or eggroll wrappers can be substituted. They are thinner so they won’t be as chewy. The wonton wrappers will make larger, jumbo-sized ravioli. An eggroll wrapper cut in four smaller squares make a nice sized smaller ravioli. I definitely recommend the dumpling wrappers if you can find them. I buy them in my local Asian market.
Lay out some of the dumpling wrappers. Put about 2 teaspoons of filling for a 3 ½ inch wrapper. Moisten the wrapper with water around the edges and lay another dumpling wrapper on top. Press out as much air that gets trapped with the filling as possible, without squeezing out the filling.
I get about 600 grams of filling from this recipe. At 2 teaspoons of filling each, that makes about 60 ravioli. That will differ depending on the size of wrapper you use and how much filling you put in.
For the sauce, cook the butter over medium high heat until you see little specks of brown in the bottom of the pan, being careful not to let it burn. Turn off the heat and add the fresh sage leaves. They will get crispy. I've left the sage leaves whole here, but you can also roughly chop them. Add salt and pepper to taste. You may want to double the amount of browned butter sauce, depending on how many ravioli you cook and how much you want on the ravioli.
Cook the ravioli, about 4 at a time, in salted boiling water for about 3 minutes. Toss with the browned butter and top with freshly grated parmesan cheese and crumbled bacon.
This recipe makes about 60 3 ½ inch raviolis. If you don't want to cook all of them at once, they can be frozen. Freeze in a single layer until frozen, then store in a plastic Ziplock bag. They can be cooked directly from the freezer, but they may need to cook slightly longer. I love keeping a batch of these Butternut Squash Ravioli in the freezer. It makes a super quick dinner for busy days - or anytime I get a craving for them!
Enjoy! Don't forget to pin for later!Print
- 1 butternut squash, roasted and pureed. See Homemade Pumpkin Pureefor step-by-step instructions.
- 1 tablespoon oil (I use light olive oil)
- ½ small onion, chopped
- 1 garlic clove, minced
- ¼ cup mascarpone (56g) *see note for substitutions
- ½ cup grated parmesan cheese (28g) plus more for garnish
- 1 teaspoon lemon juice
- salt and pepper to taste
- about 120 dumpling (gyoza) wrappers
For the Browned Butter:
- 1 stick butter (½ cup, 113g)
- handful of fresh sage leaves, whole or roughly chopped
- salt and pepper to taste
- crumbled, cooked bacon (use veggie bacon for a vegetarian version)
Prepare the filling:
- Sauté the onion and garlic over medium heat until soft and golden.
- Combine the butternut squash puree, sautéed onion and garlic, mascarpone, parmesan, lemon juice, salt and pepper. Process in a food processor if you want it very smooth.
- Lay out some of the dumpling wrappers. Put about 2 teaspoons of filling for a 3 ½ inch wrapper. Moisten the wrapper with water around the edges and lay another dumpling wrapper on top. Press out as much air that gets trapped with the filling as possible, without squeezing out the filling. Repeat with the rest of the wrappers.
- At this point, you can cook the ravioli or freeze them in a single layer until frozen, then put in a Ziploc bag.
Prepare the Browned Butter Sage Sauce:
- Cook the butter over medium high heat until you see little specks of golden brown in the bottom of the pan, being careful not to let it burn. It goes from golden brown to burned quickly.
- Turn off the heat and add the fresh sage leaves. They will get crispy.
- Salt and pepper to taste.
To cook the ravioli:
- Bring a large pan of salted water to a rolling boil.
- Cook the ravioli, about 4 at a time, until al dente, about 2-3 minutes when using dumpling wrappers. Wonton wrappers will cook slightly faster.
- Lift the ravioli out of the water with a small strainer or slotted spoon, drain off water, and add to Browned Butter Sage Sauce.
- Repeat with the rest of the ravioli.
- Serve topped with freshly grated parmesan cheese and crumbled bacon.
If you don't have mascarpone, you can substitute ricotta, sour cream, cream fraiche, cream cheese, or Greek yogurt.
I usually cook half of the ravioli and freeze the other half. The amount of sauce may need to be doubled if you cook all of the ravioli at once and depending on how much sauce you would like on the ravioli.