For dinner tonight, I’m making Roasted Butternut Squash Ravioli with Tomato Sauce from scratch…except for the won-ton wrappers I’m using from our freezer as the ravioli pasta dough.
This squash recipe is a little involved, but well worth the work – it is absolutely amazing, healthy & even vegetarian…Probably my family’s favorite meal of the year thus far!
You may be worried that this is not a complete meal because of the seemingly missing protein component as I don’t even use eggs to bind and firm up the ravioli stuffing, but don’t worry – I have that covered.
This is a fabulous, nutritious meal that is so flavorful, there won’t be ANY for leftovers.
Type: Pasta Recipe
Serve With: Tomato Sauce and fresh, crusty Italian bread
Prep Time: ~ 30 minutes
Cook Time: 30 minute roast time, 10 minute boil time
Yield: 4 servings
- 1 whole, fresh butternut squash – peeled, cubed and hollowed
- 1/2 package of won-ton wrappers – available in your refrigerated produce section of your grocer
- 1 head of garlic
- 1/2 package tofu – any firmness
- 2 tbsp olive oil
- 1/4 tsp nutmeg – freshly grated is best
- 1/8 tsp cayenne pepper
- 1 bay leaf
- freshly cracked black pepper – to taste
- 1 tbsp sea salt + to taste in filling
- all-purpose flour – for dusting
* Tip: Be sure you keep the insides so you can roast the squash seeds!
Instructions to Roast Butternut Squash:
- Pre-heat oven to 400 degrees
- Peel butternut squash, cut in half and scrape out pulpy insides (set seeds aside to roast, if desired).
- Cut into 2″ chunks and coat with 1 tbsp olive oil, sprinkle with sea salt & freshly cracked black pepper.
- Lightly oil a cookie sheet or spray with non-stick spray, and evenly distribute squash on cookie sheet.
- Cut head off garlic just far enough down to open each clove with your cut. Place bottom on a small piece of aluminum foil and drizzle with about 1/2 tbsp olive oil. Sprinkle with sea salt & freshly cracked black pepper. Replace top of garlic and close foil up at the top of the head of garlic. Place on cookie sheet with squash.
- Roast squash in oven for about 30 minutes or until lightly brown.
Instructions to Make Ravioli Filling:
- In a large flat-bottomed bowl, combine roasted squash, tofu, nutmeg, cayenne pepper, freshly cracked black pepper & sea salt. Squeeze roasted garlic into bowl.
- Mash with a potato masher until ingredients are smooth and evenly combined. Taste and adjust seasonings.
Instructions for Assembling Ravioli:
- On a flat, dry surface (like a clean counter-top or cutting board) lightly dusted with flour, place one won-ton wrapper down.
- Place about a heaping teaspoon of roasted butternut squash mixture in middle of won-ton wrapper.
- With a pastry brush or your clean finger, lightly dampen each edge with water.
- Fold one half of the wrapper over evenly to the other side onto itself, taking care not to have stuffing touch edges.
- Firmly press edges together until they are sealed.
- Place ravioli on a cookie sheet dusted with flour and repeat until stuffing and/or won-ton wrappers are all used up.
* Tip: Take care not to over-fill ravioli as they will burst open in water and fall apart. It is better to slightly under-fill them, if you’re questioning yourself.
Instructions for Cooking Ravioli:
- In a large stock pot, bring 3/4 pot of water to a boil with bay leaf and 1 tbsp sea salt.
- Once the water is boiling, add about half of the ravioli, one-by-one, to the water. The water will decrease in temperature and come down from a boil. Keep the water on high heat.
- Once the water comes back up to a simmer, allow ravioli to simmer for about 1 minute longer or until they are floating at top.
- Using a slotted spoon or strainer, gently remove ravioli to the serving bowl and cover in half of your sauce. In this instance, I used homemade tomato sauce that we had canned in our fruit cellar from the summertime.
- Repeat with 2nd batch of ravioli.
* Tip: A great alternative to tomato sauce is a brown butter and sage sauce.
Either top entire family-style serving bowl of ravioli with Parmesan cheese and/or chili flakes or allow your family & friends to do so themselves.
Serve with fresh, crusty Italian bread and enjoy! This recipe is a winner…Trust me!
I hope you enjoyed this Vegetarian Recipe on Cooking with Kimberly! Until next time…
Kimberly Edwards 🙂
P.S. Be sure to check out the Cooking with Kimberly Store!
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