Easy Homemade Butternut Squash Ravioli

 If you love cozy, restaurant-style pasta but don’t want to spend all day making dough from scratch, this easy butternut squash ravioli is about to be your new favorite recipe. Using store-bought wonton wrappers keeps things simple, while the creamy squash filling and buttery sage sauce make it taste totally special. It’s comforting, slightly fancy, and surprisingly easy to pull off—even on a weeknight.

Easy Homemade Butternut Squash Ravioli

Ingredients

For the Ravioli Filling

• 1 cup mashed butternut squash
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• ½ cup mascarpone cheese
• 1 large egg yolk
• ⅓ cup grated Parmesan cheese

For Assembling & Cooking

• 1 (16-ounce) package round wonton wrappers
• Water, for sealing the wrappers
• 2 tablespoons butter
• 1 garlic clove, unpeeled
• Chopped fresh sage, to taste
• Extra grated Parmesan cheese, for serving

Instructions

1. Make the filling. In a medium mixing bowl, combine the mashed butternut squash, salt, black pepper, and cayenne. Stir in the mascarpone cheese, egg yolk, and Parmesan until the mixture is smooth and creamy.
2. Fill the ravioli. Lay a wonton wrapper flat on a clean surface. Dip your finger in water and lightly moisten the edges of the wrapper. Spoon about 1 teaspoon of filling into the center.
3. Seal and shape. Fold the wrapper in half to form a half-moon shape. Press the edges firmly to seal. Repeat with the remaining wrappers and filling.
4. Start the sauce. Place a deep skillet over medium-low heat. Add the butter and the unpeeled garlic clove. Let the butter melt gently and become fragrant.
5. Cook the ravioli. Bring a pot of lightly salted water to a boil. Drop the ravioli into the water in small batches. Cook for about 2 minutes, or until they float to the surface.
6. Finish in the butter sauce. Drain the ravioli and transfer them straight into the skillet. Increase the heat to medium-high and gently toss for 2–3 minutes so they soak up that garlic butter flavor.
7. Serve and garnish. Remove the garlic clove. Serve the ravioli hot, sprinkled with chopped fresh sage, extra black pepper, and more Parmesan cheese to taste.

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