A super simple recipe that is sure to impress – Butternut Squash Ricotta Ravioli topped with Crispy Sage leaves. The secret is using wonton wrappers to make quick and easy wonton ravioli. The butternut squash and ricotta filling is to die for. Make this for dinner tonight!
I haven’t really posted any Fall recipes yet this year even though we’ve been enjoying lots of fall foods – roasted pumpkin, baked and stuffed winter squashes, baked apples, apple cider – yum! I haven’t posted posted any of the recipes because most of the time I make something real quick after work when I am hungry and I don’t have the patience for measuring exact amounts of ingredients, and definitely no time for garnishes, or picture taking. I get hangry real easy, and we try to avoid that.
But this ravioli recipe with butternut squash, I knew it was going to be GOOD, so I made sure to make this on a day when I had time to post about this, and to really enjoy the ravioli instead of devouring my dinner so I can go get snuggly with the cats.
How to Make Butternut Squash Ricotta Wonton Ravioli:
I used wonton wrappers to make this recipe super simple – no rolling out ravioli dough! It took me a couple of wontons to get it just right, but once I got into a groove the whole process went really fast.
I boiled water and cooked about ten wonton ravioli at a time while I worked on the next batch. The ravioli are cooked for just 3 minutes, and then when they are all cooked, quickly pan fried at high heat in garlic oil to give them a delicious crispy finish.
And the crispy sage garnish? That literally takes 5 seconds.
And all of a sudden you have a fancy dinner that even Aldo was satisfied by (he is always skeptical of vegetarian meals).
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Butternut Squash Ricotta Wonton Ravioli with Crispy Sage
- 1 lb cooked cubed butternut squash (roasted or boiled)
- 1/2 cup ricotta cheese
- Salt and pepper , to taste
- 10-15 sage leaves , divided
- 1 package wonton wrappers (36 wrappers)
- 4 tablespoons olive oil
- non stick spray
- 1 garlic clove , minced
- In a medium bowl, mash together the cooked butternut squash and ricotta cheese. Finely chop 8 sage leaves and mix them into the butternut squash mixture. Season with a bit of salt and pepper.
- Follow the instructions on the wonton wrapper package to prepare the wontons: Place about 1 teaspoon of the butternut squash mixture into the center of the wonton. Wet the outside of the wonton with water and fold into a triangle, pressing tightly on the edges to seal. Then fold the two long corners together to make the classic wonton shape. Set the wontons aside until you are ready to cook them.
- Boil some water in a medium sized pot. Gently place wontons into the water one by one, taking care not to crowd the pot. I had to cook them in several batches. Let the wontons cook for about 3 minutes, or until they float up to the top. Use a slotted spoon to remove the wontons and place them on a plate coated with nonstick spray.
- In a large skillet, heat the olive oil over medium heat. Using long tongs, carefully place each sage leaf into the hot oil one by one. Make sure the sage leaves are dry, otherwise the hot oil will splatter. Fry them for about 3-5 seconds each, or until they are crispy. Use tongs to remove the sage leaves and set them aside.
- Add the minced garlic to the hot oil, and cook over medium heat for about a minute, or until the garlic begins to turn golden brown. Quickly add the wontons and stir fry for about 1 minute, or until the wontons begin the get crispy on the edges. Remove from heat and toss with the crispy sage leaves. Serve hot.