Wonton Wrapper Wonder: Quick & Easy Homemade Butternut Squash Ravioli Recipe

Oy. What a day! Before diving into this incredibly simple yet utterly delicious homemade butternut squash ravioli recipe, let me take a moment to publicly express my profound admiration for teachers. Seriously, to all educators out there, bravo! My sister, for instance, teaches grade 6, and I am consistently astounded by her relentless workload – not just during school hours, but extending into evenings, weekends, and even holidays. I’ve always held the belief that I wasn’t cut out for such a demanding profession, and that conviction was only reaffirmed today.

My recent adventure involved teaching a hands-on cooking class to 26 energetic teenagers, ranging from grades 6 to 9, at The Cooking Room in Red Deer. While it was an absolute blast, and the teenagers were far from intolerable, it was an experience unlike any other. Imagine, if you will, a single bustling room with one oven, filled with 26 young adults simultaneously kneading yeast dough for calzones, delicately shaping spanakopita with phyllo pastry, expertly frying baci di ricotta (those ethereal, tiny Tim Bits-esque delights inspired by Nigella Lawson), meticulously wrapping shrimp in prosciutto, grilling decadent chocolate panini, and enthusiastically rolling energy orbs and chocolate truffles. The energy was palpable, the laughter infectious, and the culinary chaos, surprisingly, quite magnificent. It was a whirlwind of activity, a testament to youthful exuberance and the joy of creating.

The Unexpected Inspiration: A Pile of Wonton Wrappers and Roasted Squash

The funny part about this ambitious cooking class? I genuinely believed we’d have enough time to accomplish all those culinary feats and still make fresh ravioli using wonton wrappers. Ha! As you might guess, that particular item on the agenda gracefully (or perhaps, forcefully) slid off the list. Consequently, I returned home armed with an unexpected bounty: about 300 extra wonton wrappers and a perfectly roasted butternut squash. I had prepared the squash earlier by splitting it in half lengthwise, scooping out the seeds, drizzling it with a little olive oil, salt, and pepper, and baking it on a cookie sheet or in my trusty cast-iron skillet at 400°F (200°C) for about an hour, until it was fork-tender and slightly caramelized. I also found myself with half a container of leftover ricotta cheese. My only regret? Not having the foresight to throw a head of garlic in to roast alongside the squash – that would have added an extra layer of savory depth and sweetness!

This happy accident, however, sparked an idea. The thing about square wonton wrappers (the round ones are typically labeled gyoza and are often thicker) is that they are remarkably similar to fresh pasta sheets. This makes them an absolute game-changer for making fresh ravioli incredibly easy and quick. They eliminate the need for kneading, rolling, and cutting pasta dough, turning what can often be a time-consuming project into a simple, approachable task. You can fill them with virtually anything your heart desires. The key to success is to dab your finger in a little water and run it along two adjacent edges of the wrapper before folding it over to seal. Crucially, you need to gently squish out any air pockets from around the filling. This step is vital; otherwise, your beautiful ravioli might puff up into buoyant floatation devices when they hit the boiling water, potentially bursting or cooking unevenly.

Crafting Your Easy Homemade Butternut Squash Ravioli

Ingredients for the Filling:

1 medium butternut squash, roasted (yielding approx. 2 cups mashed flesh)
~1 cup ricotta cheese (use fresh, good quality for best results)
1-2 tablespoons pure maple syrup (adjust to your preferred level of sweetness)
1 tablespoon flax oil (optional, adds healthy Omega 3s and a subtle nutty note)
Salt and freshly ground black pepper, to taste
Square wonton wrappers (approx. 50-60, depending on size and filling amount)
Water, for sealing the wrappers

Step-by-Step Instructions:

Prepare the Butternut Squash: If you haven’t already, preheat your oven to 400°F (200°C). Halve the butternut squash lengthwise, scoop out all the seeds and stringy bits. Drizzle the cut sides with a little olive oil, and season generously with salt and pepper. Place cut-side down on a baking sheet or in a cast-iron skillet. Roast for about 45-60 minutes, or until the flesh is incredibly tender when pierced with a fork and slightly caramelized. Let it cool slightly, then scoop out the sweet, soft flesh. This step can easily be done in advance and the mashed squash stored in an airtight container in the fridge for a few days, making prep even faster on cooking day.
Create the Creamy Filling: In a medium-sized bowl, combine the scooped-out roasted squash with the ricotta cheese. Mash them together thoroughly with a fork or potato masher until well combined and relatively smooth, though leaving a few small lumps can add a nice textural element if you prefer. Stir in the maple syrup – this is crucial as it adds a wonderful, delicate sweetness that beautifully balances the savory squash and creamy ricotta. Add the flax oil if you’re using it, and season generously with salt and freshly ground black pepper. Taste the mixture and adjust the seasonings; you might want a bit more maple syrup for sweetness, more salt to enhance the overall flavor, or a dash more pepper for a subtle kick. The goal is a harmonious blend of sweet and savory.
Assemble the Ravioli: Lay out several wonton wrappers on a clean, dry work surface. Place about a teaspoon (or a small dollop) of the squash filling in the very center of each wrapper. Be mindful not to overfill, as this can make sealing difficult and may cause the ravioli to burst during cooking. Dip your finger in a small bowl of water and lightly moisten two adjacent edges of the wrapper, forming an “L” shape. Alternatively, you can moisten all four edges if you prefer a square shape. Fold the wrapper diagonally to form a triangle, or straight over to form a square/rectangle, completely encasing the filling. Carefully and firmly press down the edges, starting from the filling and working your way outwards, to seal them completely. This action is critical for two reasons: it prevents the filling from escaping, and it pushes out any trapped air pockets. Any air trapped inside can cause the ravioli to puff up excessively and potentially burst when cooked. Repeat this process with the remaining wrappers and filling until all your delicious homemade butternut squash ravioli are assembled.
Cook Immediately or Freeze for Later:
- To Cook Fresh: Bring a large pot of generously salted water to a rolling boil. Carefully drop the fresh ravioli into the boiling water, ensuring you work in batches so as not to overcrowd the pot. Overcrowding can lower the water temperature and cause the ravioli to stick together. Cook for 3-5 minutes, or until the ravioli float gracefully to the surface and the pasta is tender and cooked through.
- To Freeze for Later: If you have extra or wish to prepare ahead, lay the assembled ravioli in a single layer on a parchment-lined baking sheet. Place the entire sheet in the freezer for 1-2 hours, or until the ravioli are completely solid. Once frozen, transfer them to a freezer-safe bag or airtight container. They will keep beautifully for up to 2-3 months. Frozen ravioli can be boiled directly from frozen; usually, they require just an extra minute or two of cooking time (around 4-6 minutes total) compared to fresh, making them an even quicker and more convenient weeknight supper than reaching for dried spaghetti!

The Perfect Companion: A Simple Browned Butter and Sage Sauce

For the sauce, anything truly goes with these versatile butternut squash ravioli. I briefly considered a vibrant pesto, knowing how much my friend W enjoys it, but deep down, what I truly crave with the sweet, earthy notes of squash is the comforting richness of butter. And not just any butter – browned butter, also known as beurre noisette, takes this experience to an entirely new level. Browning the butter transforms it, imparting a wonderfully nutty, richer, and more complex flavor that makes even a small amount feel incredibly luxurious. It’s an easy technique that yields gourmet results, elevating simple ingredients to something truly special.

How to Make Browned Butter Sauce:

Melt and Brown the Butter: Swirl a generous knob of unsalted butter (about 3-4 tablespoons for a serving of 10-12 ravioli) in a hot skillet over medium heat. As the butter melts, it will begin to foam. Continue to cook, swirling the pan occasionally to ensure even browning. Once the foam begins to subside, watch closely. The milk solids in the butter will start to caramelize and turn golden brown, emitting a distinct, intoxicating nutty aroma. This transformation happens quite quickly, so stay vigilant and don’t step away from the stove! (Yes, that’s right – you get the deliciousness of butter and the complex sweetness of caramel in one!)
Add Ravioli and Sage: As soon as the butter achieves that beautiful golden-brown hue and irresistible nutty scent, use a slotted spoon to carefully transfer the cooked ravioli directly from the boiling water into the hot pan with the browned butter. The residual heat from the pan and the warmth of the butter will help prevent them from sticking. If you have some fresh sage on hand, now is the perfect time to add a few torn leaves to the pan. The sage will instantly infuse the butter with its aromatic, slightly peppery, and earthy flavor, complementing the sweet butternut squash beautifully.
Toss and Serve: Gently shake the pan or use tongs to carefully toss the ravioli in the browned butter until they are lightly coated and begin to take on a golden-brown crispness to your liking. This extra step adds a wonderful texture contrast. Pour the entire contents – ravioli, sauce, and sage – into a shallow bowl.

Tips for Success and Delicious Variations

Garnish with Gusto: Finish your dish with a generous sprinkle of freshly grated Parmesan or Pecorino Romano cheese, a crack of freshly ground black pepper, and perhaps a few more fresh sage leaves or a pinch of finely chopped parsley for a vibrant pop of color and freshness. Toasted pumpkin seeds (pepitas) also add a delightful crunch and reinforce the squash flavor profile.
Alternative Fillings: Don’t limit yourself to just squash! These wonton wrappers are incredibly versatile. Try a classic spinach and ricotta filling, a rich wild mushroom duxelles, a creamy sweet potato and goat cheese blend for a different twist, or even a spiced pumpkin filling during autumn.
Sauce Swaps: While browned butter is undeniably divine, these homemade ravioli are also excellent with a variety of other sauces. Consider a simple marinara sauce, a luxurious creamy Alfredo, or a vibrant basil pesto if you prefer a different flavor profile. A light lemon-butter sauce with a hint of garlic and fresh thyme would also be a fantastic, bright alternative.
Make it a Complete Meal: To turn your homemade butternut squash ravioli into a balanced and satisfying meal, serve it alongside a crisp green salad tossed with a light vinaigrette, or a side of perfectly steamed asparagus or green beans. A crusty piece of artisan bread for soaking up any leftover sauce is also a welcome addition.

So, there you have it: an unexpectedly easy and utterly satisfying way to enjoy gourmet homemade butternut squash ravioli, all thanks to the humble wonton wrapper and a very memorable cooking class. This recipe proves that gourmet flavors don’t always require hours of labor, specialized equipment, or complicated techniques. With a little creativity and a few simple, accessible ingredients, you can bring the warmth, comfort, and undeniable deliciousness of fresh, homemade pasta to your table any night of the week. Give it a try – you might just surprise yourself with how effortless and incredibly rewarding it is to create such a delightful dish!