Butternut Squash Ravioli


Serves 8

3 lb butternut squash
olive oil
2 T shallots, minced
1 T garlic, minced
1 can water chestnuts, minced
½ c parmesan cheese, grated
Salt & freshly ground pepper to taste
½ t fresh lemon juice or to taste
64 wonton skins or pot sticker wrappers
2 large eggs and 2 T cold water
extra-virgin olive oil as needed
24 fresh sage leaves or sprigs of tarragon
½ c unsalted butter
4 T pine nuts, toasted
1/3 c shaved parmesan
¼ c flat leaf parsley, chopped 


Preheat oven to 375°. Cut squash in half lengthwise and scoop out seeds. Lightly coat with olive oil, place on a foil covered sheet pan and roast until soft, about 30-40 minutes. Sauté shallots and garlic until softened. When squash is cool, scrape out flesh and mash in a medium sized bowl. Add shallot mixture, water chestnuts and parmesan. Season to taste with salt, pepper and lemon juice. Bring a large pot of salted water to a boil. Lay out the pot sticker wrappers and brush with the egg wash. Place a generous tablespoon of the squash mixture in the middle of each wrapper and cover with a second wrapper. Press closely around filling to seal. Trim as needed, and then cook at a low boil to al dente, about 2-4 minutes. Drain and toss with olive oil to prevent sticking. Heat 1/8” of olive oil in a small pan until very hot. Test the heat with a tarragon leaf, it should sizzle immediately. Fry herbs until crisp and drain on a paper towel. Add butter to the olive oil and cook until browned. Pour over ravioli and toss to coat. Add pine nuts, parmesan and parsley.

Pairing Suggestions

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