Comida Kraft
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Butternut Squash Ravioli

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Make It

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  • To make the ravioli, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes.
  • Meanwhile, heat the remaining olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes. In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the nutmeg and cinnamon, and sprinkle with salt and freshly ground black pepper; pulse until smooth. The ravioli filling can be made one day ahead.
  • To make the ravioli, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep ravioli from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 ravioli.
  • Meanwhile, melt the butter in a large, heavy skillet over medium heat. Add the sage, walnuts, and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper. Stir to combine.
  • Then, gently place the ravioli in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with parmesan cheese and serve.


The ravioli can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.

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