Serves: 6

Prep: 45 min – 1 hour

Main Ingredient: Pumpkin


● 1-15 oz can butternut squash puree or pumpkin puree or 2 cups freshly pureed squash or pumpkin.
● ½ cup ricotta cheese
● 1 teaspoon ground sage
● ½ teaspoon ground nutmeg
● 1 teaspoon salt
● About 50 wonton wrappers
● ½ cup olive oil
● 2 tablespoons butter
● 2 shallots, sliced
● 1 bunch sage
● 1 cup pasta cooking water
● 1 tablespoon maple syrup
● 1 teaspoon salt
● ¾ cup hazelnuts, chopped


1. In a bowl mix together butternut squash puree, ricotta cheese, sage, nutmeg, and salt.
2. Sprinkle a layer of flour on a work surface. Working in batches, place wonton wrappers in a row. Spoon 1 tablespoon of filling on each wrapper. Brush around the filling with water. Top with another wrapper. Press the wrappers together around the filling, removing the air and sealing them. Using a medium circle cookie cutter, cut out each ravioli. Using a fork crimp the edges making a nice design and sealing them. Place on a floured baking sheet and place in the freezer. Repeat this for all of the wontons.
3. Boil a large pot of water with 2 teaspoons of salt in it. Once boiled add the frozen ravioli and cook for about 4 minutes. You may need to cook them in batches depending on the size of the pot. Do not crowd the pot.
4. To make the sauce, heat a pot on medium heat and add the olive oil and butter. Once hot add the shallots and sage. Once the shallots are caramelized and soft, add the pasta cooking water and maple syrup. Stir until a creamy looking sauce appears.
5. Add the cooked ravioli directly to the sauce. Add the hazelnuts and stir together.

Nutritional Info:

Special Diets:

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