Butternut Squash Ravioli in Sage Browned Butter

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 401.7
  • Total Fat: 21.1 g
  • Cholesterol: 94.0 mg
  • Sodium: 921.0 mg
  • Total Carbs: 42.7 g
  • Dietary Fiber: 2.3 g
  • Protein: 10.6 g

View full nutritional breakdown of Butternut Squash Ravioli in Sage Browned Butter calories by ingredient
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Submitted by: MJ-SHE-BEAST


A meatless main dish of lush proportions. A meatless main dish of lush proportions.
Number of Servings: 6


    1 cup cooked butternut squash
    .5 cup light cream cheese
    1 egg yolk
    2 tbs fresh grated parmesan cheese
    1 tsp cayenne pepper
    1 tsp salt
    1 tsp pepper
    1 pkg 48 round wonton wrappers
    .5 cup unsalted butter
    1 clove garlic
    1 tbs coarse chopped fresh sage
    3 tbs fresh grated parmesan cheese


quarter and seed 1 butternut squash, Bake until soft, about an hour, at 375 degrees. Scoop out flesh and cool.

In a mixing bowl add cooled squash, cream cheese, egg yolk, 2 tbs parmesan cheese, cayenne, pepper, and salt. cream together until blended well.

Add one teaspoon mixture to center of each wonton wrapper. Fold over and seal well. Add filled wontons to boiling salted water for about 2 minutes. Ravioli is done when they float. Remove from water and set aside.

lightly brown butter slowly over med heat with one peeled but not crushed garlic clove in butter. Remove garlic after 2 minutes and discard. Add sage after butter begins to brown and then add ravioli, turning up heat to medium high. Cook ravioli in butter for about 2 minutes and remove to plate, add 1/2 tbs parmesan to each plate of ravioli. Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user MARYJANEFITAT50.


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