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Squash Dessert Ravioli With Cinnamon Vanilla Sauce

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“I was looking for something new to do with squash, and spent some time looking at different ravioli recipes. I finally took a little bit of this one and a little bit of that one, and came up with this. We really enjoyed the end result. They tasted quite a bit like a small pumpkin pie.”
2hrs 40mins

Ingredients Nutrition


  1. Mix first six ingredients together to form a soft dough.
  2. Turn out to floured surface, and knead until smooth and pliable.
  3. Place in bowl, cover with plastic and let rest in fridge for 30 minutes.
  4. Roll out to desired thickness, cut into ravioli shapes.
  5. Mix next three ingredients together.
  6. Place a small amount of filling in center of half the cut out raviolis.
  7. With the second half, moisten edges, lay over the top of the filling, and crimp the edges of the raviolis together.
  8. Let dry for at least 10 minutes.
  9. Deep fry at 360º, until golden brown, drain on paper towels and sprinkle with sugar while hot.
  10. Combine sugar, cornstarch and cinnamon sticks in medium sauce pan.
  11. Gradually stir in evaporated milk.
  12. Cook over medium heat, stirring constantly until mixture just comes to a boil and slightly thickens.
  13. Remove from heat, and remove cinnamon sticks (can leave sticks in for a few moments longer if the sauce doesn't have desired flavor).
  14. Stir in vanilla.
  15. Refrigerate two hours or until well chilled.
  16. Serve over dessert raviolis.

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