Butternut Squash Ravioli with White Wine Sauce

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 562.0
  • Total Fat: 25.2 g
  • Cholesterol: 7.2 mg
  • Sodium: 537.4 mg
  • Total Carbs: 63.8 g
  • Dietary Fiber: 7.5 g
  • Protein: 11.3 g

View full nutritional breakdown of Butternut Squash Ravioli with White Wine Sauce calories by ingredient
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I tried a recipe like this at Spagetti's recently...it's becoming one of my favorites! I tried a recipe like this at Spagetti's recently...it's becoming one of my favorites!
Number of Servings: 2


    1 cup butternut squash
    20 wonton wrappers
    1/2 t allspice
    1/2 t nutmeg
    2 t cinnamon
    2 T olive oil

    5 oz white wine
    1 cup low sodium vegetable broth
    1 T fresh rosemary
    1/4 cup chopped walnuts


1. Combine wine, broth, and rosemary in a skillet over medium heat. Slowly bring to a boil; boil 10-15 minutes and then reduce heat and simmer another 10-15 minutes.

2. While sauce is cooking, peel and chop butternut squash. Boil about 2-3 cups water in a saucepot. Steam one cup squash cubes until tender, about 3-5 minutes. Do not turn off heat beneath boiling water.

3. Mash steamed squash with a fork. Mix allspice, nutmeg, and cinnamon with mashed squash.

4. Lay one wonton wrapper on a flat surface. Lightly brush edges with olive oil. Place 1 T squash mixture in center of wonton wrapper. Place a second wonton wrapper over the mixture. Seal the edges with a fork. Repeat until all of squash mixture is gone.

5. Drop the ravioli into the boiling water. Boil 3-5 minutes (until tender), then divide into two servings of about 10 ravioli. Place on plates directly.

6. Chop walnuts and add about half to each serving of ravioli. Pour heated wine sauce over the top. Serve immediately.


Number of Servings: 2

Recipe submitted by SparkPeople user FRENCHIFAL.

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