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Mascarpone Butternut Squash Ravioli

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Wait for it…wait for it…Yes, another seasonal fall recipe coming your way. So far, the seasonal things I have made are: pumpkin muffins, pumpkin donut holes, creamy pumpkin & black bean soup, butternut squash mac n’ cheese and now butternut squash ravioli. These ravioli are pretty fun to make, although at first, I wasn’t so good at using the wonton wrappers. I wasn’t daintily wetting the edges of the wrappers and placing one wrapper  on top of the other. I didn’t realize there was an art to using wonton wrappers, but there is. Trust me, there is. I also felt like these were so hard to photograph. I felt like there wasn’t much making these ravioli pop out, except for what was inside of them! The brilliance of the orange inside these ravioli is what I love the most about them. These are a must make sometime this fall. Let me know how the good times roll with these…

Mascarpone Butternut Squash Ravioli

Ingredients for Ravioli:

  • 1 package wonton wrappers
  • 2 cups butternut squash, peeled, chopped
  • 2 Tbsp olive oil, divided
  • 2 heaping Tbsp mascarpone cheese (could substitute sour cream, too)
  • 1 small onion diced
  • dash of garlic powder, paprika, salt & pepper

Ingredients for Sauce:

  • 3 Tbsp butter
  • dash of dried basil
  • salt &  pepper


  1. In oven on 375F, roast butternut squash drizzled with 1 Tbsp olive oil until tender, about 30 minutes.
  2. In small skillet, soften onion with remaining 1 Tbsp olive oil, about 5 minutes or until translucent.
  3. Transfer squash and cooked onion into a bowl and add mascarpone cheese.
  4. With potato masher, break up squash and mix in cheese.
  5. Add spices, stirring well.
  6. On flat surface, lay out one wonton wrapper and place a small dollop, about a teaspoon in size, into center.
  7. Wet edges of wrapper with water and lay gently on top a 2nd wrapper.
  8. Press together with fingers the edges of both wonton wrappers and use a fork to create creases into the wrapper (helps hold them together).
  9. Prepare saucepan with boiling water, and carefully drop wontons into pan 3 to 4 at a time.
  10. Cook 5 minutes or until they reach to the surface of water.
  11. In small skillet (can use the one from onions), heat 3 Tbsp butter on medium heat until it begins to crackle and a brown tint is visible, about 2 minutes.
  12. Pour browned butter over prepared ravioli, dash with dried basil, salt & pepper.
  13. ENJOY!

About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

One response »

  1. Pingback: Crispy Southwestern Ravioli « be filled up

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