Jumbo Butternut Squash Ravioli with Kale Pesto

Why You’ll Love This Recipe

This dish captures the nostalgic comfort of restaurant-quality ravioli “light and delicate,” sweet squash balanced with savory cheese but made effortlessly at home with store-bought wonton wrappers. It’s vegetarian-friendly, requires just 30 minutes total, and delivers big flavor with minimal fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 whole butternut squash, peeled and cubed and roasted, or steam-in-the-bag squash (about 4 cups cooked squash)
• 1 cup whole-milk ricotta
• 1/2 cup grated Parmesan cheese
• 2 Tbsp olive oil
• Nutmeg, garlic, thyme, and/or sage (to taste)
• Generous pinch of salt and pepper
• 1 beaten egg
• 1 package round or square wonton wrappers (about 50–60)
• Kale pesto (for serving)

Directions

1. Roast or prepare the squash (if using pre-cooked or steam-in-bag).
2. In a food processor, combine cooked squash, ricotta, Parmesan, olive oil, seasonings (like nutmeg, herbs, garlic), and salt & pepper. Pulse until the mixture is thick and sticky like cookie dough.
3. Bring a large pot of water to a boil.
4. Lay out half the wonton wrappers. Spoon 1–2 tablespoons of filling onto each wrapper. Brush edges with beaten egg. Top with another wrapper, seal edges, and gently round with your palm.
5. Boil ravioli in batches for about 5–8 minutes, drain gently to avoid breaking, and toss with a bit of olive oil to prevent sticking. Serve with kale pesto and extra Parmesan cheese.

Servings and timing

Yields about 30 large ravioli enough for approximately 6 servings.
Prep time: ~20 minutes.
Cook time: ~10 minutes.

Variations

• Sauce swaps: Instead of kale pesto, try a brown-butter and sage sauce or a simple garlic-thyme butter.
• Wrapper alternatives: Use egg roll wrappers cut into squares if wonton wrappers aren’t available.
• Flavor tweaks: Replace nutmeg with a dusting of cinnamon for warmth, or mix in a pinch of cayenne for heat.
• Filling alternatives: Use pumpkin or sweet potato in place of butternut squash for seasonal variation.

Storage/Reheating

Store leftover ravioli layered between parchment paper in an airtight container in the refrigerator for up to 2–3 days.
To reheat: gently pan-fry in butter or olive oil until warmed and slightly crisp, or microwave in short increments, stirring in between, until heated through.

FAQs

What if I don’t have a food processor?

You can mash the roasted squash by hand or with a fork and stir in the ricotta, Parmesan, oil, and seasonings until the mixture is thick.

Can I freeze the assembled ravioli?

Yes! Flash-freeze them on a baking sheet, then transfer to a freezer bag. Cook from frozen by adding a minute or two to the boiling time.

What’s a good alternative sauce besides kale pesto?

A brown-butter and sage sauce is classic and delicious, or try a garlic-thyme butter sauce or even a creamy Parmesan bechamel.

Can I make ravioli using fresh pasta instead of wontons?

Absolutely! Roll out fresh pasta sheets and cut them into squares or circles as the base for homemade ravioli.

Can I omit the ricotta to make it dairy-free?

To make it dairy-free, skip the ricotta and Parmesan. Instead, add seasoned mashed white beans or dairy-free cheese for creaminess and flavor.

How do I prevent ravioli from sticking together after cooking?

Gently toss them with a bit of olive oil right after draining to keep them from sticking.

Can I make the kale pesto in advance?

Yes pesto stores well. Keep it in an airtight container in the fridge for up to 5 days or freeze in ice-cube trays for easy portions.

What herbs pair best with butternut squash?

Sage, thyme, and a light dusting of nutmeg complement the sweetness of the squash beautifully.

Any tips for sealing wonton wrappers effectively?

Use a light brush of beaten egg around the edges and press firmly to seal. Make sure there’s no excess filling pushing the edges apart.

How can kids help make this recipe fun?

Kids can assemble ravioli it’s like cooking with building blocks. They’ll enjoy spooning filling, brushing egg, and sealing their own shapes.

Conclusion

This jumbo butternut squash ravioli recipe from Pinch of Yum is a cozy, comforting meal made simple with wonton wrappers and a luscious, creamy squash filling. Ready in just 30 minutes and reliably delicious, it’s perfect for cozy weeknights or fall gatherings. Dress it up with kale pesto or any of your favorite sauces, and enjoy a meatless dinner that feels special but looks effortless.

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