Roasted Butternut Squash & Ricotta Ravioli

So here’s the thing. We’re in Tofino, having decided to take off and find some green over spring break. We found it – lots of it – but also found that construction crews somehow severed the wire that was our internet connection, and the oven is broken. First world problems, I know. But that’s how it came to be that I’m sitting in my car in the rain, having trolled the town with my laptop, looking for an internet connection so I could answer some emails, send some files and post this, what with all the wireless access coffee shops being closed in the evenings. I found a lovely strong signal behind The Shelter – thanks guys! – which means I have a perfectly valid excuse for going for breakfast lunch and dinner while we’re here so that I may check my email.

Mike is no doubt wondering what happened to me. Then again not, as he does know me quite well.

As always we arrived with a carload of groceries, and plans to eat out at the many fine eateries here (they really do have a disproportionate number of fantastic restaurants and food trucks for such a small town). But still, I like cooking out here, looking out over the stormy ocean and occasional bald eagle. I found a bag of these roasted butternut squash and ricotta ravioli in the freezer – something I had made last time, and froze, I suppose. If you’re tiring of winter veg and thick-skinned squash, these might ease the burden a bit. Wonton wrappers are essentially small square pasta sheets, and make it easy to make ravioli from scratch. To make enormous tortellini, dampen the two bottom corners and bring them together, as if they were holding hands, and pinch them closed.

Roasted Butternut Squash & Ricotta Ravioli


March 27, 2012


wonton wrappers, thawed

1 butternut squash

canola or olive oil, for cooking

salt & pepper to taste

1 cup ricotta or soft goat cheese

1 Tbsp. maple syrup


1Preheat the oven to 400°F. Split the squash in half lengthwise, scoop out the seeds, drizzle with oil, sprinkle with salt and pepper and bake on a rimmed sheet or in a baking dish for 40 minutes, or until soft.

2Scoop out the cooled roasted squash (you can do this in advance if you like while you’re cooking something else, and stash the squash in the fridge for a few days) and mash it with ricotta, a wee drizzle of maple syrup and some salt and pepper. Assemble them one or two at a time, placing a small spoonful in the middle of a wrapper, dipping your finger in water and running it along two edges, then fold over and press to seal, squishing out any air bubbles in the process.

3Once the ravioli are assembled they can be frozen in a single layer and then transferred to freezer bags, or dropped into boiling water (don’t crowd the pot) for 3-5 minutes, until they float to the surface and the pasta is tender.

4 Drain well and serve with butter - or quickly brown them in a hot pan in a generous dab of butter. Serves 6.


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14 comments on “Roasted Butternut Squash & Ricotta Ravioli

  1. akajb
    March 27, 2012 at 8:47 pm

    The picture on the top looks like you fried or baked them. Did you do this after boiling them? Or can you cook them that way without boiling them? I’m putting squash, wanton wrappers and ricotta on my grocery shopping list.

  2. Sue. D
    March 28, 2012 at 12:24 am

    I love the visual of the two ends of a tortellini holding hands! I picture a choir kid with the hands clasped in front of a robe…

    AND they sound delicious too. Well done!

  3. Nicole
    March 28, 2012 at 12:00 pm

    Could you recommend a sauce or something to drizzle over the ravioli? I am going to make it for my friend’s birthday and want to do a nice presentation.

  4. Elizebeth
    March 28, 2012 at 2:23 pm

    Scrumptious! They would be great for appetizers. Thanks for sharing. 🙂

  5. Erica B.
    March 28, 2012 at 5:39 pm

    These look fantastic Julie! I’ve had them in a posh restaurant with fried sage. Do you think browned butter would go well with fried sage?

  6. jenna
    March 28, 2012 at 9:53 pm

    this looks amazing!

  7. Cathy N
    March 29, 2012 at 11:13 am

    Makin’ them today!

  8. Sara {Home is Where the Cookies Are}
    March 29, 2012 at 12:49 pm

    Oh yum! I really want to try these! Very intrigued by the ease of wonton wrappers – when I saw the title, I thought there was no way I’d try them b/c I just don’t have the time for home-made pasta, but this looks very do-able. Thanks for a great option!

  9. Sue
    April 1, 2012 at 2:22 pm

    Definitely think I can handle this version of homemade pasta! Thanks for another great dinner idea!

  10. vanessa
    April 5, 2012 at 1:07 pm

    This looks amazing! Can’t wait to try it. Love your blog. Feel free to visit me at http://prettylittleivy.blogspot.com if you’d like.

  11. Jen
    April 28, 2012 at 7:51 pm

    These were delicious…made them this week. Thanks!

  12. Phyllis Cunninghm
    January 24, 2017 at 5:56 pm

    These are very good but they do not come out looking like the picture, were the ones in the picture fried?

    • Julie
      January 27, 2017 at 8:58 am

      Yes, just quickly warmed them in a hot pan with some butter. Yum!

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