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Squash Ravioli

Squash Ravioli

Chef Deborah Snow

Blue Heron, www.blueherondining.com, Sunderland, MA


  • 1 butternut squash, seeded and roasted until soft
  • 2 tbsp olive oil
  • 2 tbsp Parmigiano-Reggiano cheese, grated
  • ¼ tsp grated nutmeg
  • salt & pepper to taste
  • 24 round wonton wrappers
  • 1 egg


Spoon out the roasted squash and mix with olive oil, nutmeg and seasonings.

Using a fork, whip egg with 2 tbsp water until blended.

Place 1 tbsp squash in center of wonton wrapper, brush edges with egg mix and place another wrapper on top, crimping the edges together firmly.

Place raviolis in boiling water for about 3 minutes until they float.

Serve with brown butter sage cream sauce.