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Butternut Squash Ravioli with Rosemary Oil

Scott Phillips

Servings: 6

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

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 300
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 20
  • Sodium (mg): 550
  • Carbohydrates (g): 33
  • Fiber (g): 2
  • Protein (g): 7


  • 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.


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Reviews (11 reviews)

  • mariangela | 11/14/2013

    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.

  • suepec | 11/13/2013

    Different and so good!!!!

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