Craving a restaurant-quality meal that you can make at home? This Butternut Squash Ravioli with Oregano Hazelnut Pesto is the perfect combination of savory and sweet, all wrapped up in tender homemade ravioli. Ready to impress your dinner guests? Let’s dive in!
Butternut Squash Ravioli
Let’s be honest—nothing says “I have my life together” quite like making homemade ravioli. And if you’ve got a butternut squash sitting on your counter and a hankering for something a little more exciting than soup, you’re in for a treat! This Butternut Squash Ravioli is not only delicious but also surprisingly simple to make (even if you’re not an Italian grandma with years of pasta-making experience). Plus, the addition of an Oregano Hazelnut Pesto? It’s like the cherry on top of this savory, squash-filled sundae.
If you’ve been following along, you know I’m all about using seasonal ingredients and minimizing waste. So, when I found myself with a perfectly ripe butternut squash and some leftover wonton wrappers, I knew it was time to make magic happen. This recipe combines the earthy sweetness of roasted butternut squash with the nuttiness of browned butter and the freshness of homemade pesto. It’s everything you want in a fall dish—cozy, flavorful, and just a little bit fancy.
Why This Recipe Works
Seasonal Goodness: Butternut squash is everywhere now, bringing a natural sweetness and creamy texture that pairs perfectly with the savory filling.
Easy Peasy Ravioli: Using wonton wrappers instead of homemade pasta dough is a game-changer. It saves time and effort without sacrificing flavor or texture.
Nutty Brown Butter: The addition of browned butter in the filling adds a deep, nutty flavor that elevates the dish to gourmet status. I think by now, you know my love for brown butter.
Oregano Hazelnut Pesto: This unique pesto brings a herby freshness and a little crunch from the hazelnuts, perfectly complementing the creamy ravioli filling.
Restaurant Quality at Home: This dish looks and tastes like something you’d order at a high-end Italian restaurant, but it’s surprisingly simple to make in your own kitchen.
Roast the butternut squash and garlic
Tips for Making Butternut Squash Ravioli
Roast to Perfection: Make sure your butternut squash is fully tender before scooping it out. A fork should glide through the flesh effortlessly.
Don’t Overfill the Ravioli: Less is more when it comes to ravioli filling. About a tablespoon is all you need—any more, and you risk them bursting open during cooking.
Seal Well: Make sure to brush the edges of your wonton wrappers with egg wash and press them firmly to seal. This prevents the filling from leaking out.
Fry Those Sage Leaves: Don’t skip the crispy sage leaves! They add a delightful crunch and a burst of flavor that takes the dish to the next level.
Pesto Perfection: Taste your pesto and adjust the seasoning as needed. Sometimes a little extra salt or a squeeze of lemon juice is all it takes to make it pop.
How to Make Butternut Squash Ravioli
The Ravioli
- 4 cloves garlic, unpeeled
- 1 small butternut squash, halved lengthwise and seeds removed
- 2 tablespoon olive oil
- 1 cup finely grated Parmigiano-Reggiano, plus more for serving
- 4 tablespoons unsalted butter, browned
- 1 tablespoon freshly grated nutmeg
- 2 teaspoon minced fresh sage, plus 1/2 cup packed whole leaves
- 2 teaspoon minced fresh oregano
- Kosher salt and freshly ground black pepper, to taste
- 1 cup canola oil
- 80 square wonton wrappers
- 1 egg, lightly beaten
Oregano Hazelnut Pesto
- 1 1/2 cups packed fresh oregano leaves
- 1 cup extra-virgin olive oil
- 1/2 cup packed fresh basil leaves
- 1/2 cup finely grated Parmigiano-Reggiano
- 1/4 cups hazelnuts, toasted
- 2 cloves garlic, finely chopped
- Kosher salt and freshly ground black pepper, to taste
Make the Ravioli
Step 1:
Heat oven to 450°. Rub garlic and squash with olive oil. Place squash, cut sides down, on a baking sheet. Bake until tender, about 30 minutes. Let cool briefly, then scoop out the squash flesh and garlic cloves from their skins and pass both through a potato rice or food mill into a large bowl. Mix in the Parmigiano, browned butter, nutmeg, minced sage, oregano, and salt and pepper. Set filing aside.
Step 2:
Heat Canola oil in a 10″ skillet over medium-high heat. Add whole sage leaves and fry until crisp, about 20 seconds. Transfer to paper towels to drain and set aside.
Step 3: Place 1 wonton wrapper on a work surface and place 1 tablespoon filling in center; brush edge of wrapper with egg and top with another wrapper. Press edges to seal. Repeat with remaining wrappers and filling.
Step 4: Bring a large pot of salted water to a boil. Working in batches, add ravioli and cook until tender, about 2 minutes. Transfer to a large bowl and toss with the Oregano Hazelnut Pesto.
Make the Pesto
Process oregano, oil, basil, Parmigiano, hazelnuts, and garlic in a food processor until finely ground; season with salt and pepper.
Wrapped In Flavor: Butternut Squash Ravioli
If you’re looking to impress with a cozy, elegant dish, this Butternut Squash Ravioli is your ticket. It’s a perfect balance of sweet, savory, and nutty flavors that will have everyone coming back for seconds. Plus, with the use of seasonal ingredients and an easy technique, you can enjoy restaurant-quality ravioli without leaving your kitchen. Ready to roll up your sleeves and make some magic?
Try this recipe and let me know how it goes! Share your ravioli creations with me and tag @the.sustainable.kitchen—I’d love to see your pasta masterpieces! What’s your favorite fall comfort food? Let’s chat in the comments below! 🍂🍝
Notes
- If you do not have a ricer or food mill, you can use a potato masher, but make sure you mash it well
- Pesto can be made up to 2 days ahead
Butternut Squash Ravioli
[stars_rating_avg]Ingredients
Ravioli
4 cloves garlic, unpeeled
1 small butternut squash, halved lengthwise and seeds removed
2 tablespoon olive oil
1 cup finely grated Parmigiano-Reggiano, plus more for serving
4 tablespoons unsalted butter, browned
1 tablespoon freshly grated nutmeg
2 teaspoon minced fresh sage, plus 1/2 cup packed whole leaves
2 teaspoon minced fresh oregano
Kosher salt and freshly ground black pepper, to taste
1 cup canola oil
80 square wonton wrappers
1 egg, lightly beaten
Oregano Hazelnut Pesto
1 1/2 cups packed fresh oregano leaves
1 cup extra-virgin olive oil
1/2 cup packed fresh basil leaves
1/2 cup finely grated Parmigiano-Reggiano
1/4 cups hazelnuts, toasted
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
Instructions
Make the Ravioli
Heat oven to 450°. Rub garlic and squash with olive oil. Place squash, cut sides down, on a baking sheet. Bake until tender, about 30 minutes. Let cool briefly, then scoop out the squash flesh and garlic cloves from their skins and pass both through a potato rice or food mill into a large bowl. Mix in the Parmigiano, browned butter, nutmeg, minced sage, oregano, and salt and pepper. Set filing aside.
Heat Canola oil in a 10″ skillet over medium-high heat. Add whole sage leaves and fry until crisp, about 20 seconds. Transfer to paper towels to drain and set aside.
Place 1 wonton wrapper on a work surface and place 1 tablespoon filling in center; brush edge of wrapper with egg and top with another wrapper. Press edges to seal. Repeat with remaining wrappers and filling.
Bring a large pot of salted water to a boil. Working in batches, add ravioli and cook until tender, about 2 minutes. Transfer to a large bowl and toss with the Oregano Hazelnut Pesto.
Make the Pesto
Proces oregano, oil, basil, Parmigiano, hazelnuts, and garlic in a food processor until finely ground; season with salt and pepper.
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Nutrition Facts
Calories
1287.94
Fat
98.39 g
Sat. Fat
18.51 g
Carbs
84.21 g
Fiber
10.54 g
Net carbs
75.73 g
Sugar
4.24 g
Protein
23.2 g
Sodium
993.57 mg
Cholesterol
84.69 mg
