Butternut Squash Ravioli with Browned Butter Sage Sauce

I hate that I haven’t posted in a few days… but with the holidays, the job hunt, etc., it’s been hard to find the time to sit down and post.  I am, however, glad to have the Christmas tree put away and the house looking back to normal.  Now all I have to do is hope the next 3-4 months fly by…..I’m waayyyy over this cold weather and ready for the pool and highs in the 90’s 😉  Anyway – onto the food.

Rarely is there a time that my husband actually requests I make something.  He’s not picky and typically eats whatever I decide to make.  I made this about two weeks ago (of course I didn’t take any pictures) and he said it was “one of the best things he’s ever tasted”.  So yesterday he asked me if I would make it again.  Let’s hope this time turned out as good!

Mise En Place

1 1-lb butternut squash

1 package wonton wrappers

1 1/2 stick butter, divided

1/4 cup parmesan cheese

1 tsp seasoned salt

2 tbsp fresh sage leaves, chopped

1 pinch nutmeg

1 cup chicken broth

1 tsp cornstarch whisked in 1/2 cup water

Preheat oven to 400°.  Slice the butternut squash horizontally.  Place on a baking sheet, drizzle with olive oil and sea salt.  Roast in the oven for about 30-45 minutes, until fork tender throughout.  Scoop the squash into a large bowl and combine with 1/2 stick of butter, seasoned salt and parmesan.  Mix on low until combined.

Heat a sauce pan over medium heat.  Add 1 stick of butter and cook, stirring, until slightly brown.  Turn the heat down a little and add the sage, nutmeg, chicken broth and cornstarch mixture.  Simmer for a couple of minutes, whisking, until slightly thickened.  Cover and set aside.

Using a pastry brush, carefully line the edges of one wonton skin.  Add about a teaspoon of the butternut squash mixture in the very center.  Add another wonton skin on the top, sealing the edges. 

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Continue with remaining ingredients, but keep them covered loosely with a paper towel until you’re finished.  Heat a large pot of water over high heat until boiling.  Add the “ravioli” about 5-6 at a time.  Boil for about 3-5 minutes, stirring a few times to keep them separated.  You will know when they’re done – they start to turn a bit translucent.  Remove with a slotted spoon to a serving plate.  Drizzle with the butter sage sauce and serve.

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Dixie Chik


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has One Comment

  1. Kocinera

    Yum!! I love butternut squash ravioli, but have never tried making it at home. I didn’t realize that you could use wonton wrappers! This is one of my mom’s favorite dishes, so I think this may have to pay a visit to my house. 😀

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