This Easy Butternut Squash Ravioli with Rosemary Oil is a nice recipe for serving to company (or to enjoy for yourself!)

There is something extremely satisfying about being able to make your own homemade ravioli. Honestly, you will be amazed at how wonderful it turns out. This recipe is different though. You are not making any pasta dough here. Instead, you will be using wonton wrappers to make this easy butternut squash ravioli. You know… the kind you use to make wonton soup? It’s such a good idea! And they turn out so delicious too.

Ingredients needed:

• butternut squash
• extra virgin olive oil
• garlic
• fresh rosemary
• prosciutto
• Parmesan cheese
• wonton wrappers
• salt and freshly ground black pepper

How to make Easy Butternut Squash Ravioli:

The full, printable recipe is at the end of this post. You will need a Dutch oven or a large pot for this recipe.

1. In a Dutch oven, combine the squash, ⅓ cup water, olive oil, and a scant ½ teaspoon salt and bring to a boil over high heat. Cover and cook until squash is just tender and water has evaporated, 5 to 6 minutes. Stir in the garlic and rosemary and sauté until fragrant, about 1 minute. Transfer the mixture to a shallow bowl and mash the squash with a fork until mostly smooth. Stir in the prosciutto and cheese.
2. Wash out the pot and fill with a generous 2 quarts of water. Add 1 tablespoon of salt and bring to a simmer.
3. Set out a large wire rack and a small bowl of water. Lay 6 wonton wrappers on a dry work surface. Brush the edges with water, then drop 1 tablespoon of filling onto each wrapper. Working with 1 at a time, top each wrapper with another wrapper; press to seal completely. Transfer to a wire rack. Repeat with the remaining wrappers and filling, keeping the work surface dry.

How to make Rosemary Oil:

This is the topping you will drizzle over the butternut squash ravioli. It’s really good, but if you prefer to put another type of sauce like Alfredo or something else then that’s okay too.

• Heat the oil and rosemary in a small skillet over low heat until the rosemary starts to sizzle. Remove from heat.

Drizzle with 2 teaspoons cooking water and 1 teaspoon of the rosemary oil. 

Sprinkle with pepper and Parmesan cheese, and serve. These are so delicious. Enjoy!

Here are a few more butternut squash recipes you might like to try:

• Carrot and Butternut Squash Soup
• Kale Salad with Butternut Squash
• Butternut Squash Noodles with Sausage
• Roasted Butternut Squash Gratin
• Butternut Squash Risotto with Rosemary and Blue Cheese

Print

Easy Butternut Squash Ravioli

Made with won ton wrappers and topped with homemade rosemary oil!

Course Main Course

Cuisine American

Keyword butternut squash, butternut squash appetizer, ravioli, wontons

Prep Time 50 minutes

Cook Time 20 minutes

Total Time 1 hour 10 minutes

Servings 4 servings (main dish size)

Calories 296kcal

Author RecipeGirl.com (via Perfect Recipes for Having People Over)

Ingredients

RAVIOLI:

• 1 pound (½ medium) butternut squash, (peeled, seeded, and cut into medium dice)
• 1 tablespoon extra-virgin olive oil
• salt
• 2 medium garlic cloves, minced
• ½ teaspoon minced fresh rosemary
• 1 ounce thinly sliced prosciutto, minced
• ¼ cup freshly grated Parmesan cheese
• 48 square (or round) wonton wrappers

ROSEMARY OIL:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon minced fresh rosemary

GARNISH:

• freshly ground black pepper
• freshly grated Parmesan cheese

Instructions

MAKE THE RAVIOLI:

• In a Dutch oven, combine the squash, ⅓ cup water, olive oil, and a scant ½ teaspoon salt and bring to a boil over high heat. Cover and cook until squash is just tender and water has evaporated, 5 to 6 minutes. Stir in the garlic and rosemary and sauté until fragrant, about 1 minute. Transfer the mixture to a shallow bowl and mash the squash with a fork until mostly smooth. Stir in the prosciutto and cheese.
• Wash out the pot and fill with a generous 2 quarts of water. Add 1 tablespoon of salt and bring to a simmer.
• Set out a large wire rack and a small bowl of water. Lay 6 wonton wrappers on a dry work surface. Brush the edges with water, then drop 1 tablespoon of filling onto each wrapper. Working with 1 at a time, top each wrapper with another wrapper; press to seal completely. Transfer to a wire rack. Repeat with the remaining wrappers and filling, keeping the work surface dry.

MAKE THE ROSEMARY OIL:

• Heat the oil and rosemary in a small skillet over low heat until the rosemary starts to sizzle. Remove from heat.

COOK THE RAVIOLI:

• Gently slide 12 ravioli into simmering water. Cook until the wrappers start to wrinkle and turn from opaque to translucent, 3 to 4 minutes. With a slotted spoon, remove the ravioli and arrange 6 on each plate.
• Drizzle with 2 teaspoons cooking water and 1 teaspoon rosemary oil. Sprinkle with pepper and Parmesan cheese, and serve. Cook the remaining 12 ravioli, and serve them as soon as they are ready.

Notes

• You'll get 8 servings (3 ravioli each) if you prefer to serve these as an appetizer. 

Nutrition

Serving: 1serving (6 ravioli) | Calories: 296kcal | Carbohydrates: 21g | Protein: 8g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 603mg | Potassium: 448mg | Fiber: 3g | Sugar: 3g | Vitamin A: 12182IU | Vitamin C: 24mg | Calcium: 204mg | Iron: 1mg

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