Toasted Pine Nuts – optional, but highly recommended! Toasted pine nuts add a layer of warm nuttiness and a crunchy texture.Salt and Black Pepper – brings out other flavors and adds a hint of spice.Parmesan Cheese – the salty nuttiness in parmesan cheese helps offset the fruity, tangier flavors.White Wine and Heavy Cream – gives the sauce a slightly sweet, fruity taste and creamy texture.
Sage – adds a minty, earthy, and slightly citrusy flavor.Unsalted Butter – browned to create a delicious toffee-like, caramel-y flavor.I love using wonton wrappers as the pasta, because they’re pre-made, super easy to work with, and taste just like the real deal! Egg Yolk – helps bind the filling ingredients together.Cream Cheese and Sour Cream – the tanginess of the cream cheese and sour cream balance out the sweetness of the butternut squash while also making the filling ultra-creamy.Salt, Black Pepper, Nutmeg, and Cayenne Pepper – a simple and slightly sweet seasoning blend with just a little kick.Olive Oil – tossed with the squash and garlic before roasting to promote perfectly cooked and flavorful veggies.Garlic – adds a subtle nutty flavor to round out the sweetness and tanginess from other filling ingredients.The squash gets roasted for an extra layer of flavor and makes the filling creamy and perfectly sweet. Butternut Squash – the base of our filling.The flavors are complex, and it does require a bit of prep, but overall this dish is surprisingly easy to make! Ingredients Butternut Squash Ravioli Al denté “pasta” (we’re using wonton wrappers to keep this easy) is stuffed with a rich and creamy roasted butternut squash filling and drizzled with a luxurious brown butter sage sauce. This butternut squash ravioli is incredibly decadent.
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