My family first tried butternut squash ravioli with sage browned butter during one of our “new menu nights” years ago. Making fresh pasta was a true labor of love — it could easily take a whole day to make the dough and assemble the ravioli, and only a few minutes to eat them. Over time I found a time-saving convenience that delivers great flavor: dumpling wrappers. They’re thin, delicate and can make excellent ravioli pockets with less carb and much less effort than rolling fresh pasta.
I prefer ravioli that are generous with the filling rather than overwhelmed by pasta. When I swapped fresh pasta sheets for dumpling wrappers I got the texture I wanted, but only when I chose the right wrappers. Below are practical tips and a complete recipe that uses dumpling wrappers, roasted butternut squash, mascarpone and a simple sage brown butter finish.
Tips for making butternut squash ravioli
Dumpling wrappers
At an Asian grocery you’ll find a range of dumpling wrappers: square, round and varied thicknesses. For ravioli choose the thickest wrappers available — gyoza or potsticker wrappers are generally a better choice than thin wonton or Hong Kong-style sheets. Thicker wrappers hold up better when boiling and allow you to pack the filling generously. If your wrappers are stacked tightly, fan them out to inspect thickness. If you must use thinner wrappers, handle them gently and watch carefully when boiling so they don’t tear.
Butternut squash — preparing and pureeing
Safer cutting method
Because butternut squash has a smooth, slippery skin, cutting it can be hazardous. A safer approach is to stabilize the squash, trim off the ends, then peel and cut it into manageable pieces before halving. Once quartered you can remove the seeds and cut the flesh into cubes for roasting.
After roasting, place the warm squash into a food processor and puree until the texture is smooth but still reminiscent of mashed potato rather than a thin soup. If the puree seems too wet, return it briefly to the oven to dry out — you want a filling that will hold its shape inside the wrappers.
Use a food processor to puree the roasted squash to a smooth, mashed-potato consistency.
Puree the squash until it resembles mashed potatoes — thick enough to spoon into wrappers without spreading.
Assembling the ravioli
Work on a clean, lightly dusted surface. Lay a wrapper flat, place a small spoonful of chilled squash filling in the center, brush the wrapper edges with a little water to seal, then place another wrapper on top (or fold over for half-moon shapes). Press gently around the filling to remove air and seal the edges. Try to keep the filling portions consistent so ravioli cook evenly.
Caramelizing sage leaves
Wash and thoroughly dry fresh sage leaves with a paper towel. In a skillet, melt butter until it foams and begins to brown, then fry the sage leaves until crisp on both sides. Remove the leaves and sprinkle lightly with salt. These crisp sage leaves make a dramatic garnish for the finished dish.
Garnish
Finish the ravioli with crisp sage leaves, freshly grated Parmesan and a light dusting of grated bittersweet chocolate for a refined contrast. The chocolate is an optional flourish that pairs surprisingly well with the squash and browned butter.
Storing
This recipe yields about 28 ravioli. To freeze uncooked ravioli, place them on a baking tray in a single layer so they do not touch. Freeze until firm, then transfer to a freezer bag or airtight container. Cook from frozen, adding a minute or two to the boiling time if necessary.
Freeze uncooked ravioli spaced apart until solid, then store in a sealed bag for future use.
BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER
An easy and creative way to repurpose roasted butternut squash into a flavorful ravioli filling using dumpling wrappers, mascarpone and warm sage brown butter.
Equipment
- Food processor or blender
Ingredients (about 28 ravioli)
- 745 grams cubed butternut squash
- 3 Tbsp dark brown sugar (divided)
- 1 tsp sea salt (divided)
- ½ tsp fresh ground pepper (divided)
- 3 Tbsp unsalted butter (divided)
- ⅓ cup mascarpone cheese
- ½ tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- 1 Tbsp balsamic vinegar
- 2 Tbsp grated Parmesan cheese
- Salt and pepper to taste
Sage brown butter (for about 12 ravioli)
- 4 Tbsp butter
- A pinch of sea salt
- 8 fresh sage leaves (depending on size)
- 4 Tbsp reserved water from boiling ravioli
- Grated Parmesan and bittersweet chocolate for finishing
Instructions
Ravioli
- Preheat the oven to 375°F (190°C).
- Place cubed squash on a foil-lined baking tray. Sprinkle with 2 Tbsp brown sugar, 2 Tbsp butter, salt and pepper. Roast for about 40 minutes, or until the squash is tender.
- Transfer the roasted squash to a food processor, add the remaining 1 Tbsp butter and puree until smooth. The texture should be similar to mashed potato. If the puree is too wet, return it briefly to the oven to dry.
- Stir in the remaining 1 Tbsp brown sugar, balsamic vinegar, mascarpone, Parmesan, cinnamon and nutmeg. Season with additional salt and pepper to taste. Mix well, cover and refrigerate for at least 4 hours to firm up — the filling can be made up to 2 days ahead.
- Assemble ravioli using dumpling wrappers or fresh ravioli dough: place filling in centers, seal edges with a little water, and remove trapped air.
- Bring a large pot of lightly salted water to a gentle boil. Cook ravioli until tender, about 2–3 minutes. Reserve a few tablespoons of the cooking water before draining.
Sage brown butter
- While ravioli are boiling, melt butter in a skillet over medium heat with a pinch of salt. Allow the butter to foam and develop a light golden color.
- Add sage leaves and fry until crisp on both sides. Remove the leaves and set aside to drain and cool briefly.
- Add the cooked ravioli to the browned butter and gently toss to coat. Add 4 Tbsp of the reserved pasta water and swirl to create a silky sauce.
- Serve ravioli immediately, spooning the butter sauce over them. Top with crisp sage leaves, a generous grating of Parmesan and a light dusting of grated bittersweet chocolate if desired.
Notes
Expect about 28 ravioli total, with roughly 3–4 ravioli per serving. Uncooked ravioli freeze well when frozen in a single layer and then transferred to a sealed bag. Reheat gently in simmering water or sauté briefly in the brown butter sauce.
Nutrition (per serving: 3 pieces)
- Calories: 55 kcal
- Carbohydrates: 4 g
- Protein: 1 g
- Fat: 4 g (Saturated fat: 3 g)
- Cholesterol: 10 mg
- Sodium: 106 mg
- Potassium: 95 mg
- Fiber: 1 g
- Sugar: 2 g
- Vitamin A: 2954 IU
- Vitamin C: 6 mg
Enjoy this simple, elegant dish and feel free to adapt the filling or garnish to your taste. If you try it, save some sage leaves for a crisp finish and don’t skip the mascarpone — it adds a creamy lift to the squash filling.