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  • Writer's pictureElisa Juarez

Easy Butternut Squash Ravioli

Whole Foods Market

Serves 4

The classic combo of winter squash and sage are the stars of this recipe, made extra simple by using wonton wrappers. Love cheese? You can stir 1/2 cup grated Gruyère or crumbled goat cheese into the filling and use a few more wrappers. Either way, browned butter, a cream sauce or caramelized onions with walnuts would be a perfect topping.


1 ½ cups pureed butternut squash (or mashed) 1 tablespoonfresh sage (finely chopped) ½ teaspoon fine sea salt ¼ teaspoon black pepper (ground) 32 square wonton wrappers ¼ teaspoon nutmeg (grated)


Line a baking sheet with parchment paper. In a medium bowl, stir together squash, sage, salt, nutmeg and pepper. Lay wonton wrapper on a work surface and place 1 teaspoon filling in center. Dip your finger in a small bowl of water and “paint” edges of wrapper with water. Fold wrapper over filling, making a triangle, and press edges together to seal well. Bring opposite corners together and seal with a little water, making an envelope shape. Place on the prepared baking sheet. Repeat with remaining wrappers and filling. Meanwhile, bring a large pot of water to a boil. Add ravioli and cook until cooked through, about 4 minutes, stirring gently once or twice so they don’t stick to the pot or each other. Uncooked ravioli can be frozen on the baking sheet, then packed in a freezer bag and frozen for up to 3 months; cook them (still frozen) for about 5 minutes.

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