Winter Squash Ravioli Recipe | Vegetarian Times Skip to main content

Winter Squash Ravioli

Any winter squash such as butternut or kabocha is suitable.



Ingredient Line: 
1 ½ lb. winter squash, peeled, seeded, cut into 1-inch chunks
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3 Tbs. extra virgin olive oil
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1 Tbs. maple syrup
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½ tsp. salt, or to taste
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1 medium onion, chopped
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½ cup chopped pecans
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2 Tbs. minced fresh sage, plus more for garnish
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48 square won ton wrappers


  1. Preheat oven to 400F. Line baking sheet with parchment.
  2. Put squash in bowl; toss with 2 Tbs. oil, maple syrup and salt. Spread on baking sheet. Roast, stirring twice, about 25 minutes. Transfer squash to bowl, and mash.
  3. Heat remaining 1 Tbs. oil in skillet over medium heat. Add onion; sauté 10 minutes. Add pecans and sage; cook, stirring 2 minutes. Add onion mixture to squash; mix well. Season with salt and pepper. Bring pot of water to a simmer. 
  4. Working with 1 won ton wrapper at a time, spoon 1 1/2 tsp. squash mixture on center of wrapper; bring 2 opposite corners together, forming a triangle. Moisten edges with water; press to seal. Place on baking sheet; cover with damp towel. Repeat to fill all.
  5. Add half of ravioli to water. Cook 5 minutes; do not boil. Remove with slotted spoon to serving dishes; keep warm. Repeat with remaining ravioli.
  6. Top with Wild Mushroom Ragu. Garnish with sage. 

Nutrition Information: 

8 g
Total Fat: 
15 g
Saturated Fat: 
2 g
55 g
230 mg
5 g
2 g
Serves 6

Comments on this Recipe

Was hoping it would be sweeter but the sage made it taste like stuffing. I drizzled maple syrup over it instead of the mushroom ragu.

This is a winter staple in my house! I even make ahead to eat later. I changed just a couple of things. I do not put sage into the ravioli mixture. I use butternut squash, one full squash makes plenty of ravioli. I make a brown butter sage sauce for my sauce. The touch of sage in the sauce, rather than the ravioli, is delightful! There's a butter and sage sauce on this recipe: