Easy Butternut Squash Ravioli Recipe

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ByMaria July 18, 2025

Okay, buckle up buttercups, because we’re diving headfirst into my Easy Butternut Squash Ravioli Recipe — Easy Butternut Squash Ravioli Recipe! It’s the kind of dish that screams “fancy,” but secretly, it’s so simple even I can’t mess it up (most of the time). Think creamy, dreamy butternut squash filling snuggled inside perfectly cooked pasta. You need this in your life. Seriously.

So, my husband, bless his heart, isn’t always the most adventurous eater. But THIS? He DEVOURS it. I swear, one time he ate the entire batch and then tried to blame the dog. The DOG! Now, it’s a family favorite, and every fall, when the squash are practically begging to be made into something amazing, this recipe gets its moment to shine. I even make extra and freeze it for those nights when I just CAN’T.

Why You’ll Love This Easy Butternut Squash Ravioli Recipe

It makes you look like you actually have your life together (even if you’re wearing sweatpants and haven’t showered in two days).
It’s the perfect excuse to buy that fancy cheese you’ve been eyeing at the grocery store.
Butternut squash is basically orange happiness. And who doesn’t need more happiness?
Kids actually eat it, maybe. Okay, mine pick at it, but they eat SOMETHING, and that’s a win in my book.
Because pasta. Need I say more?

How to Make It

Okay, so first things first, you gotta wrangle that butternut squash. I usually just stab it a few times with a fork and microwave it for a bit because honestly, roasting it takes FOREVER. Then, scoop out the seeds (save them for roasting if you’re feeling Martha Stewart-ish) and mash that orange goodness up.

Next up, we’re making the filling. Ricotta cheese, parmesan (the real stuff, if you can swing it), some nutmeg (don’t skip this!), and a pinch of salt and pepper. Mix it all up with the squash until it’s creamy and dreamy. Taste it, and if it needs more salt, add it! We’re not robots here.

Now for the fun part: the ravioli! You can totally make your own pasta if you’re feeling ambitious (I’m usually not), but store-bought wonton wrappers work GREAT. Seriously. Just spoon a little of the filling onto each wrapper, wet the edges with water (or egg wash if you’re fancy) and fold them over into little triangles. Press the edges to seal, making sure you get as much air out as possible.

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Boil those little guys for like, 3-5 minutes, until they float to the top. Then, toss them in some browned butter sage sauce (or your favorite sauce, no judgment here), and sprinkle with some extra parmesan cheese. Boom. You’re a rockstar.

Ingredient Notes

Butternut Squash: I’ve tried using other squashes, but butternut just hits different, ya know? If you have to, acorn squash is okay, but don’t come crying to me if it’s not as good.
Ricotta Cheese: Whole milk is the way to go, baby. Low-fat just doesn’t cut it here. Trust me.
Parmesan Cheese: Get the good stuff! Pre-grated is fine in a pinch, but freshly grated parmesan makes a WORLD of difference.
Nutmeg: Don’t even THINK about skipping this. It adds a warmth that ties everything together. I once forgot it and it just wasn’t the same.
Wonton Wrappers: These are your secret weapon! So much easier than making your own pasta. Just make sure they’re fresh, or they’ll be all dry and crack-y.

Recipe Steps:

Prep Squash: Pierce and microwave or roast butternut squash until soft. Scoop out seeds and mash.
Make Filling: Combine mashed squash, ricotta, parmesan, nutmeg, salt, and pepper in a bowl. Mix well.
Assemble Ravioli: Spoon filling onto wonton wrappers, wet edges with water, and fold into triangles. Seal edges.
Cook Ravioli: Boil ravioli for 3-5 minutes, until they float to the top.
Serve: Toss with your favorite sauce and sprinkle with parmesan cheese.

What to Serve It With

Honestly, this is so good on its own, but if you’re trying to impress someone (or just really hungry), a simple side salad with a vinaigrette would be perfect. Or some roasted veggies. Broccoli is always a winner in my book.

Tips & Mistakes

Don’t overfill the ravioli! They’ll burst open when you boil them, and nobody wants a ravioli massacre.
Make sure the edges are sealed really well, or the filling will leak out. (Been there, done that, got the t-shirt.)
Don’t overcook the ravioli! Mushy ravioli is sad ravioli.
If you’re making a big batch, freeze the assembled ravioli on a baking sheet before putting them in a freezer bag. This will prevent them from sticking together.

Storage Tips

Leftovers? What leftovers? Just kidding (sort of). Store them in an airtight container in the fridge for up to 3 days. Reheat them gently in a pan with a little bit of sauce or butter. And don’t be afraid to eat them cold for breakfast! I’ve done it. No shame. Especially with a little hot sauce… don’t judge.

Variations and Substitutions

Okay, so sometimes I’m out of wonton wrappers (gasp!). I’ve used lasagna sheets cut into squares before, and it totally works, it’s just a bit more work. Also, if you’re feeling fancy, you can add some brown butter and sage to the filling. YUM. I once tried using goat cheese instead of ricotta. It was… interesting. Not terrible, but definitely not the same. If you’re vegan, you could try using a cashew-based ricotta substitute. I haven’t tried it myself, but let me know how it goes!

Frequently Asked Questions

I can’t have gluten… will this still work?

Okay, so the wonton wrappers are a no-go. BUT you can totally find gluten-free pasta sheets. Or, honestly, just make the filling and eat it with a spoon. I won’t tell.

Do I *have* to use nutmeg?

Okay, okay, you *can* skip it. But it’s like taking the sparkle out of a unicorn. A little cinnamon could work instead, I guess, but seriously, nutmeg is where it’s at.

Can I freeze these before or after cooking?

YES! Freeze them uncooked on a baking sheet, then transfer to a freezer bag. Cook straight from frozen, just add a minute or two to the cooking time. I have never frozen them *after* cooking, so… you’re on your own there.

How much filling should I put in each ravioli?

Less is more! Seriously, start with about a teaspoon. You can always add more, but you can’t take it away once it’s oozing out the sides.

My ravioli keep falling apart when I boil them! What am I doing wrong?

Make sure you’re sealing the edges really well. Also, don’t overcrowd the pot! Boil them in batches to give them room to swim. And don’t stir them too aggressively! Treat them gently.

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