STREAMING NOW: Chuck's Day Off

Butternut Squash Ravioli With Sage Butter

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This ravioli is made with wonton wrappers instead of pasta. These make an impressive presentation. Recipe from San Francisco Flavors from the Junior League of SF.”
1hr 30mins

Ingredients Nutrition


  1. Preheat the oven to 400°F Brush the olive oil over the cut sides of the squash. Sprinkle with salt and pepper and place, cut-side down, in a glass baking dish. Bake for about 45 minutes, or until soft. Let cool. Scoop the squash out of the skin and puree in a blender or food processor until smooth.
  2. In a large skillet, melt 1 tablespoon of the butter over medium-high heat and saute the leek until browned, about 7 minutes. Add the squash, cheese, and parsley and stir until just heated through.Season with salt and pepper to taste.
  3. Place 1 tablespoon filling on a wonton wrapper. Brush the edges of the wrapper with water, fold, and seal shut around the filling. Repeat until all the filling is used.
  4. In a large pot of salted slowly boiling water, cook the ravioli until they float to the top, about 4 minutes. Using a slotted spoon, transfer to serving bowls.
  5. While the ravioli are cooking, melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Brown the sage leaves in the butter for 3 to 4 minutes. Pour over the ravioli and serve at once.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a