These squash ravioli are rich and savory with a hint of natural sweetness. Goat cheese, warm spices and balsamic vinegar are added to creamy butternut squash to create a complex flavor that is wonderful this time of year. While fresh pasta would also work well, this recipe uses won ton wraps to simplify the process. Serve with chicken sausage and a brown butter sage sauce for a delicious, comforting fall dinner.
Once you get comfortable with the assembly of the ravioli, it is easy to make a large batch. One squash will most likely make more than enough filling for one package of won ton wraps. Grab a second package of wraps and make more ravioli if you’re cooking for a large group of people. You can also cook half of the ravioli and freeze the leftovers. Layer ravioli with parchment paper dividing the layers and place in freezer-safe bags. If you have leftover cooked ravioli, these can easily be refrigerated for up to three days. Quickly reheat in a sauté pan with a bit of butter or bake in the oven for a crispier ravioli.
If you’d like to use your leftover squash mixture for a different type of meal, try this Squash and Chicken Sausage Pizza. You can also thin the mixture by cooking with broth to create a soup.
- 1 butternut squash (1-2 lbs.)
- 3 Tablespoons butter, divided (plus extra to rub outside squash)
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon cinnamon
- 1 ½ Tablespoons balsamic vinegar
- ¼ cup goat cheese
- 2 eggs whites, lightly beaten
- 1 package won ton wraps (Nasoya® brand used here)
- 2 Griggstown Farm chicken and Granny Smith apple sausages (or a similar substitute)
- 6 fresh sage leaves
- Preheat oven to 350 degrees.
- Pierce the squash skin several times all over with a fork. Cut squash in half length-wise and remove seeds. Save seeds if you enjoy toasting as a snack.
- Place the squash cut-side up on a baking sheet. Rub the outside of the squash with butter and place ½ Tablespoon butter in the hollow of each squash half. Sprinkle with salt and pepper.
- Bake squash for approximately 45 – 50 minutes, or until tender and easily pierced with a fork.
- Scoop the cooked squash into a bowl, and mash until smooth. Discard outer skin.
- Mix in nutmeg, cinnamon, cloves, balsamic and goat cheese. Season to taste with salt and pepper.
- Fill a deep pot with lightly salted water and bring to a boil.
- To make the ravioli, set up a little work station using a clean, flat surface such as a large cutting board. Create two rows of won ton wraps with as many wraps as will fit across your surface.
- Brush edges of one row of wraps with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover the mixture with a wrap from the second row, trying to avoid letting excess air in the ravioli. Gently press on the edges, creating a seal.
- Move prepared ravioli to a baking sheet lined with lightly floured parchment paper. Repeat until all won ton wraps have been used.
- Before boiling the ravioli, begin to cook the sausage. Cut the sausages into medallions about ¼ inch thick and sear in a large sauté pan over medium-high heat. Cook until browned with no pink at all in the center, turning once, about 5 minutes per side. Put aside.
- Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
- To prepare sauce, melt 2 Tablespoons butter in a small sauté pan. Stir in sage and continue to cook and stir until the sage is crispy but not browned. Remove from heat once the butter starts to sizzle and brown.
- Add ravioli and butter sage sauce to the large sauté pan with the sausage. Gently toss and serve.
- Makes 4 servings of 6 ravioli each (depending on won ton wraps in package).
Shopping Tip: While most of the ingredients in this recipe can be found at any grocery store, buying produce at a local farmer’s market guarantees the freshest results. Most of the ingredients used here were bought at the Shady Brook Farm Market in Yardley, PA. Shady Brook carries locally-grown produce, organic meats, local raw honey, homemade ice cream and more. They also offer products from neighboring local farms. Griggstown Farm in New Jersey is known for its all natural (free of hormones and antibiotics) free-range poultry, and the Griggstown chicken and apple sausage sold at Shady Brook lives up to the hype.
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