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Butternut Cream Ravioli

Updated on September 23, 2014

Little Pillows of Scrumptiousness

My dad has been growing winter squash in his garden for as long as I can remember. Yet, I never truly appreciated the greatness of these gourds until I was old enough to cook for myself. A little olive oil, sea salt, fresh cracked pepper, and a hot oven can transform the rather plain-looking Butternut into one of the most flavorful gems in the patch.

Here, I thought I'd share a new recipe that's already becoming a favorite in my house: Butternut Cream "Ravioli." This dish uses wonton wrappers in place of traditional pasta, making for convenient preparation, and resulting in a superbly fresh flavor. It's a perfect "special occasion," vegetarian entree that's rich, hearty and warming during the winter season, which also happens to be peak time for enjoying the Butternut harvest.

~ Enjoy!

*While I've included the fixings for a simple, accompanying sauce, by all means, get creative!

Drinking wine with dinner? Be sure to splash a little into the saucepan and presto, your pairing is perfect.

Prep time: 35 min
Cook time: 25 min
Ready in: 1 hour
Yields: 4


  • 1 Butternut Squash - peeled and cubed
  • 2 T Olive Oil
  • 6 oz. Cream Cheese - softened
  • 1 Package Wonton Wrappers (40 pieces)
  • 1 Egg - beaten well
  • Salt & Pepper to taste (I prefer fresh milled)
  • 2 cups Marinara Sauce (homemade or jarred)
  • 1/4 cup Butter
  • 1 medium-sized Vidalia Onion - slivered
  • 1/2 Red Bell Pepper - slivered
  • Fresh Basil to taste - chopped


  1. Preheat your oven to 400 Degrees.
  2. Toss cubed squash in a large bowl with olive oil, salt and pepper. Spread in a single layer on a baking sheet and roast (stirring occasionally) until soft; about 20 minutes.
  3. Puree squash in a food processor. Add cream cheese and continue to blend until color is consistent and texture is smooth.
  4. Place a wonton wrapper on a flat surface and brush the edges with the beaten egg.
  5. Drop approximately 1 T of the squash/cream cheese mixture in the center of the wrapper.
  6. Cover the first wrapper with another. Using the prongs of a fork, press around the edges of the "pillow," to seal it shut (also creating a decorative edge).
  7. Fill a dutch oven or deep pot 2/3 full with water and bring to a boil. Reduce to a strong simmer.
  8. Drop pillows into the water in small batches (too many at once and they'll stick together). Let each pillow simmer for approximately 1 minute before removing with a slotted spoon.
  9. Plate raviolis straight out of the pot onto individual dinner plates. (Cover and reheat when it's time to eat if you're prepping beforehand.)
  10. Saute slivered onions and pepper in a small skillet with butter until onions become translucent. Add marinara sauce and simmer for 5 minutes.
  11. Top plated ravioli with sauce, garnish with basil, and serve.
Cast your vote for The Recipe:

Vegan Version:

Use Tofutti or your favorite dairy-free "cream cheese." For the egg, grind 3T of flax seed in a small food processor, and slowly add water until the seed reaches egg-like consistency. Sub olive oil for the butter (and reduce from 1/4 c. to 1T).

A Few Handy Kitchen Accessories:

OXO Good Grips Pro Y-Peeler
OXO Good Grips Pro Y-Peeler

...A good peeler for the squash's thick skin.

Kuechenprofi Ravioli/Pierogi/Dumpling Maker
Kuechenprofi Ravioli/Pierogi/Dumpling Maker

...Get a more professional presentation with this little press.

Lodge L8DOL3 Cast Iron Dutch Oven with Dual Handles, Pre-Seasoned, 5-Quart
Lodge L8DOL3 Cast Iron Dutch Oven with Dual Handles, Pre-Seasoned, 5-Quart

...Considered an ideal way to cook raviolis, yet a standard pot will work, too.


What's Your Favorite Squash Recipe?

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    • sharonbellis profile image

      Sharon Bellissimo 5 years ago from Toronto, Ontario, Canada

      I just had butternut squash ravioli in a restaurant yesterday and they were delicious! I will definitely try this recipe. Thank you.

    • KilleenMcG profile image

      Killeen 6 years ago from Warner, NH

      @anonymous: great question! you may have to seek out wrappers from an Asian grocer to find ones without egg... Whole foods may have some more authentic wrappers, too, that are simply flour and water.

    • profile image

      anonymous 6 years ago

      For the vegan version, are there vegan wonton wrappers out there? The usual ones at regular grocery stores have egg or milk in them.

    • profile image

      anonymous 6 years ago

      Recipe looks good indeed!

    • profile image

      CanterPR 6 years ago

      This looks amazing. I can't wait to try it.

    • LornsA178 profile image

      LornsA178 6 years ago

      Looks so delicious! We love butternut squash. Thanks!

    • Joan Haines profile image

      Joan Haines 6 years ago

      Roasted butternut, mashed a little.

    • hlkljgk profile image

      hlkljgk 6 years ago from Western Mass

      pretty partial to squash soup