Butternut Squash Ravioli with Sage Butter Sauce

Butternut Squash Ravioli with Sage Butter Sauce

Butternut squash, crushed gingersnaps, and aged Parmesan become an incredible filling for tender ravioli that make an elegant seated appetizer.

Oxmoor House MAY 2001

  • Yield: 8 servings


  • 1/2 cup crushed gingersnaps (about 8 cookies)
  • 2 tablespoons milk
  • 1 (2-pound) butternut squash
  • 1 cup (4 ounces) freshly grated Parmigiano-Reggiano cheese, divided
  • 2 tablespoons butter, softened
  • 1/2 teaspoon salt
  • 1 (12-ounce) package won ton wrappers
  • Sage Butter Sauce
  • Freshly ground pepper


Stir together gingersnaps and milk in a medium bowl. Let stand until cookies are softened (about 10 minutes).

Cut squash in half lengthwise; remove seeds. Line a baking sheet with aluminum foil. Coat foil with cooking spray. Place squash, cut side down, on foil. Bake, uncovered, at 400° for 30 to 40 minutes or until tender. Scoop out pulp; mash. Discard shell. Measure 1 3/4 cups pulp; reserve any remaining pulp for another use.

Stir 1 3/4 cups squash pulp, 1/2 cup cheese, butter, and salt into softened gingersnaps. Working with 6 won ton wrappers at a time (keeping remaining wrappers covered), spoon about 1 tablespoon squash filling into center of each wrapper. Moisten edges of each wrapper with water; bring 2 opposite corners together. Press edges together with a fork to seal, forming a triangle. Cover ravioli with a damp towel to keep them from drying.

Bring 2 quarts water to a boil in a large saucepan. Cook ravioli, 6 at a time, uncovered, 1 to 2 minutes. Quickly remove from water with a slotted spoon. Keep warm. Place 6 ravioli in each serving bowl. Top each with 1 tablespoon Sage Butter Sauce. Sprinkle evenly with remaining 1/2 cup cheese and pepper.


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Butternut Squash Ravioli with Sage Butter Sauce Recipe