Roasted Butternut Squash Ravioli
  • 1 butternut squash
  • olive oil
  • salt
  • pepper
  • 4 Tbs butter
  • 3 Tbs minced shallots
  • 3 Tbs heavy cream {I used homemade almond milk instead}
  • 3 Tbs freshly grated Parmesan, plus additional
  • pinch nutmeg
  • 1 package won ton wrappers {such as Melissa's}
  • 3 Tbs butter
  • 1 Tbs poppy seeds
  1. Preheat oven to 350º.
  2. Slice butternut squash in half lengthwise. Drizzle with a little olive oil and sprinkle with salt and pepper. Place cut side down in baking dish, or on cookie sheet. Bake for 50 minutes to an hour, until cooked through and soft.
  3. Scrape out flesh from squash. Measure 1 cup for the ravioli, reserve the rest for another use.
  4. In large sauté pan, melt 1 Tbs butter over medium heat. Add shallots and sauté for 1 minute. Add squash puree, and cook, stirring, until the mixture is slightly dry, 2-3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from heat and stir in 3 Tbs Parmesan and nutmeg, to taste. Season with salt and pepper. Cool completely.
  5. Bring large pot of water to a boil.
  6. Meanwhile, separate pot sticker wrappers and place on work surface. Fill small bowl with cold water. Place 1 heaping teaspoon of the squash mixture in center of each square. Dip fingers in water and moisten edges of wrapper. Bring 1 corner of the square to the opposite corner, forming a triangle, and seal the "pasta" completely. Place on floured cookie sheet.
  7. Add the ravioli to the boiling water, carefully stirring as added, so they don't stick together. Cook until done - about 2 ½ minutes, or until the ravioli floats.
  8. While the ravioli cooks, melt 3 Tbs butter in large sauté pan, watching carefully to turn down heat to low once butter begins to brown.
  9. Remove ravioli from water using a slotted spoon and transfer to sauté pan. Carefully turn once to coat with brown butter, then transfer to plate or serving dish.
  10. Sprinkle with poppy seeds and additional parmesan and serve.
The ravioli freeze very well. Once shaped, place the ravioli {on cookie sheet} in freezer for 2 hours, and once frozen, place in Ziploc freezer bags until ready to use. No need to thaw before cooking.}
Recipe by Raisin & Fig at