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Butternut Squash Ravioli with Rosemary Oil

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Serves 6

  • To learn more, read:
    Bridging Summer & Autumn
  • by from Fine Cooking
    Issue 67

Wonton wrappers make these plump, perfect for fall ravioli a cinch to prepare, and the dish works well for a family meal or a casual supper with friends.

  • 1/2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice (1-1/2 cups)
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 clove garlic, minced
  • 1-1/2 tsp. minced fresh rosemary
  • 1/4 cup heavy cream
  • 1/4 cup freshly grated Parmigiano-Reggiano; more for serving
  • 36 square or round wonton wrappers

Put the squash, 2/3 cup water, 1 Tbs. of the oil, and a scant 1/2 tsp. salt in a large, deep sauté pan. Turn the heat to high until the water simmers; cover and steam the squash until it’s just tender and the water has just evaporated, 5 to 6 minutes; check often. Stir in the garlic and 1/2  tsp. of the rosemary; sauté until fragrant, about 1 minute. Transfer to a food processor and add the cream, Parmigiano, and a few grinds pepper. Process, scraping the bowl as needed, until the mixture is mostly smooth.

While the squash cools slightly, wash the sauté pan and fill it with 2 qt. water and 1 Tbs. salt; bring to a simmer over medium-high heat.

With a large wire rack and a small bowl of water close by, lay six wonton wrappers on a clean, dry countertop. Drop a rounded 1 tsp. of the filling in the center of each wrapper. Brush the edges of each wrapper with a little water. Fold each wrapper to create a triangle or half moon, pushing out any air bubbles and pressing the edges to seal completely. Transfer the ravioli to the wire rack; repeat the process with the remaining wonton wrappers and filling, making sure the countertop is dry after each batch.

Heat the remaining 3 Tbs. oil and 1 tsp. rosemary in a small skillet or saucepan over medium heat. When the rosemary starts to sizzle, take the pan off the heat.

Drop half of the ravioli into the simmering water. Cook until the wrapper over the filling starts to wrinkle and the ravioli turn translucent, 3  to 4 minutes. With a large slotted spoon, transfer six ravioli to each of three pasta plates. Repeat to cook the remaining ravioli. Drizzle each portion of the ravioli with 2 tsp. of the pasta cooking water and 1  tsp. of the rosemary oil, sprinkle with a little Parmigiano, and serve immediately.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 300; Fat (g): fat g 15; Fat Calories (kcal): 140; Saturated Fat (g): sat fat g 4; Protein (g): protein g 7; Monounsaturated Fat (g): 9; Carbohydrates (g): carbs g 33; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 550; Cholesterol (mg): cholesterol mg 20; Fiber (g): fiber g 2;

Photo: Scott Phillips

Some people may have found this too "labour intensive" but, compared to making pasta from scratch, this is a walk in the park. I liked the idea of the Wonton wrappers but didn't have any squash so used the method with a different filling.This was excellent, and I would make it again, even if I didn't have the remains of the Wonton in my freezer :-) Next time I will make it with the squash filling.

Different and so good!!!!

I made this but with thyme oil instead of the rosemary because that's what I had in my fridge. It was easy enough to make but it only made 21 for me instead of 36. Also, there was something a little bit missing with the flavor but it definitely could have been my lack of rosemary- generally I try to follow the recipes exactly, and here's why! EDIT: Made it again with rosemary oil and 2 tsp instead of tbs of water and it is so good!! Always listen to Fine Cooking!:)

Wow! This filling is absolutely delicious! The wonton wrappers made this very simple to assemble. Even my stepson, who doesn't like anything except chicken fingers, said this was delicious! I will definitely be making this again.

My family loves pasta and so when I decided to make this I thought I might get protests because of the wonton wrappers. However, my daughters were ecstatic with the first bite and proclaimed I should make pasta this way all the time! The filling was fantastic! I used a beaten egg like someone had suggested and all sealed nicely. I would only suggest one thing, double the recipe when making because it will all go!

I loved this recipe. Simple and delicious. I used less olive oil for the rosemary oil and added a little garlic to it as well. I cooked it all and then reboiled it for a later meal, will definitely make again.

The filling is out of this world. I generally do this with homemade pasta rather than the wonton wrappers. A hint - I have better luck with beaten egg than with water when sealing the edges of the ravioli.

Delicious and easy to make! Sharing with my friends.

Delicious! It's amazing how the rosemary oil makes all the difference, such a simple 'sauce' with the pasta water. It is critical that these are served right away or they will stick together and be gummy.

It takes a while, yes, but who said making your own ravioli was easy? It's delicious and very impressive.

I have made this recipe as described once. The flavor of squash was wonderful (especially with the fresh rosemary), but making the ravioli was sooo labor intense, and it took forever for me to complete folding all the little wrappers. We had some extra "sauce" left over, and the following night we cooked pasta & had the left over sauce. THAT was the way to go! Since then, I have made "squash sauce" following the recipe & maybe adding a little milk so that it is fluid enough. It is the perfect alternative to red sauce or alfredo sauce. My kids love it. So - three stars & not five for having to fuss with the wrappers.

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