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+ servings

Easy Butternut Squash Ravioli

Course Main Course
Cuisine American
Keyword butternut squash, dairy free, easy, pasta, Ravioli, vegetarian
Prep Time 25 minutes
Cook Time 10 minutes
Servings 6 servings
Calories 284kcal


  • 4 cup, cubes butternut squash
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon sage, ground
  • 12 oz wonton wrappers
  • 1 large egg

Serve With

  • 3 cup spaghetti or marinara sauce


  • To prepare filling, peel and cook butternut squash on the stove. Mash up the squash and flavor with nutmeg and sage to taste. You may also want to add a little butter and salt.
  • Fill your wonton wrappers with a small amount of squash and brush edges with egg. Fold over and press down the edges with your fingers or a fork. (If you have smaller wrappers then you may need to fill one wrapper and place another on top then seal them together.)
  • When filling the wontons, keep the package covered with a damp towel so they don’t dry out.  Wrap and freeze any unused wonton wrappers for up to two months. 
  • Cooking your ravioli: Bring water to a boil before adding the ravioli.  Add them one at a time so they don’t stick together, then give them a stir.  Don’t allow them to boil rapidly; if the water has too much movement, the ravioli will break open.  Ravioli will give you a sign when they are cooked: They will float to the top of the water.
  • Serve with marinara sauce or a light cream sauce.


Calories: 284kcal | Carbohydrates: 53g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 39mg | Sodium: 901mg | Fiber: 5g | Sugar: 8g