Butternut Squash Ravioli #recipe

Last week, my oldest daughter was in the mood to cook. Thankfully, she was also thinking of her mom and popped over to give me a sampler of her latest vegetarian dish, butternut squash ravioli.

homemade butternut squash ravioli

Now, her and her husband have not turned vegetarian, they’ve simply decided to eat less meat and more vegetables. She’s spent a lot of time on the internet scouring for fabulous recipes. Most, she’s updated a little, for more flavour. Ahem, mom taught her how to cook.

Anyway, Larry and I loved this dish! Our only recommendation was to add extra filling. These tasty pasta squares were so creamy and rich. Absolutely delicious!

To serve, toss your boiled pasta in your favourite sauce and add a side salad. Or, serve with garlic shrimp and coleslaw. However, if you’re not feeling like sauce, these beauties are great with a topping of toasted pecans, goat cheese and roasted grape tomatoes.

You won’t be disappointed.

Butternut Squash Ravioli 

Butternut Squash Ravioli
Prep time: 
Cook time: 
Total time: 
  • 2 Butternut Squash ​​​​Pepper
  • ½ C Ricotta
  • ½ tsp​​​​Garlic
  • ½ tsp Oregano​​​​​​
  • ½ tsp Rosemary
  • ½ tsp Basil ​​​​​​
  • 1 Cup of water
  • Peacans (chopped)​​​​
  • ¼ cup Parmesan cheese
  • 1 package won ton wrappers (you won't use them all)
  1. Peel and chop Butternut squash
  2. Place butternut squash on cookie sheet with parchment paper
  3. Drizzle with EVOO and above spices
  4. Cook 50 mins in oven at 400
  5. Remove and let cool
  6. Place ricotta, Parmesan and butternut squash in food processor and pulse until smooth
  7. Scoop squash onto won ton wraps.
  8. Wet fingers and put water around edges place second won ton wrap on top pinch together
  9. Boil in water until floats.