Let’s make ravioli from scratch! But in the easiest way possible. Our Squash Ravioli with Thyme Butter is just simple five ingredients and uses wonton wrappers instead of fresh pasta. This is an easy semi-homemade ravioli anyone can make at home!
Squash Ravioli with Thyme Butter
There is exactly one item in the entire food world I could never turn my back on and one I order without question if it’s on a menu – squash ravioli. Or frankly, any variety of pasta stuffed with squash.
I just can’t. get. enough.
Maybe it’s the sweet and savory factor that draws me in. Maybe it’s because where there’s squash ravioli, there’s usually brown butter. Or maybe there is no logical reason. Regardless, I can’t get enough of it, especially this time of year.
I’ve made it at home quite a few times the long way, by making our own pasta, and I’ve made it the short way, by using store-bought squash ravioli and dressing it up. Today, we’re going to meet in the middle for a semi-homemade squash ravioli, made with wonton wrappers that’s every bit as delicious as homemade.
It’s simple. We roast butternut squash in butter at a super high temperature until it gets soft, sweet and irresistibly caramelized. Because of the high heat, the butter surrounding the squash browns and takes on slightly nutty notes, which is kind of magical.
After a quick zip around the food processor, the squash is combined with just enough water to loosen it up, a little bit of salt and pepper, and a generous amount of grated parmesan cheese. That’s it, filling done.
From there, we stuff the filling into delicate wonton wrappers, fold them up and boil them just until the float to the top. Once they are cooked, we toss them in a super simple brown butter and thyme sauce, cover with more parmesan cheese and dig in.
Ingredients in Squash Ravioli
Squash. We use butternut squash, but acorn or delicata squash will also work great. Also, to save time, I like to buy pre-cut squash. Trust me, it’s worth the extra dollar or two.
Butter. Normally I roast vegetables with olive oil, but because I knew I was going to use butter for the sauce, and wanted to keep the ingredient list minimal, so butter it is. Also, when you roast anything with butter at a really higher temperature, the milk solids turn brown, making the butter turn super nutty, which is great for adding maximum flavor in a minimalistic meal.
Parmesan cheese. Our filling is just three ingredients – squash, butter, and cheese. You can add grated or shredded cheese. You could also swap out asiago or pecorino cheese for the parmesan.
Wonton wrappers. Whoever discovered you can swap out fresh pasta for wonton wrappers should deserve a medal. This easy swap out saves precious minutes in the kitchen. Bonus? Wonton wrappers are little bit lighter in calories than pasta as well, so we could go out on a limb here and say squash ravioli is actually kind of healthy.
Thyme. Normally I’m a sage girl in the fall, but I’ve recently fallen in love with fresh thyme paired with fall flavors. It’s a little bit brighter and more citrus forward than sage, which I kind of love.
Let’s make squash ravioli
Roast the squash. Toss squash with a few tablespoons of melted butter. Spread on a large baking sheet. Dust generously with salt and pepper. Pop into a 425 degree oven and bake until soft and caramelized, about 20-25 minutes.
Boil water. In the last five or so minutes of roasting the squash, bring a large pot of water to a rolling boil. Season with salt.
Make the filling. Transfer the cooked squash along with one tablespoon of water and two tablespoons of parmesan cheese to a food processor. Blend until smooth. Season to taste with salt and pepper.
Make the ravioli.
- Place one wonton wrapper on a flat surface. The wrapper should have the corners facing up, down, left and right so you have a diamond.
- Spoon 2 teaspoons of the filling on to the middle of the wrapper. Use your finger to gently wet all the edges of the wrapper. Fold the top corner down so you have a triangle. Get any air bubbles out and seal.
- Make sure the triangle’s flat edge is on top. Use your fingers to pull the two corners together while gently foldings the wonton down. Overlap the corners and use your finger to wet the middle so the corners stay glued together. You should have a little hat shape.
- Alternatively, you can also simply fold the ravioli into a triangle or use two wonton wrappers to form a square.
Make the sauce. While you make the sauce, chill the ravioli. Add butter to a large skillet set over a medium high heat. Let the butter slowly melt. Once you start to see it brown on the edges, start to gently swirl the pan. Continue to swirl the pan until the butter turns a deep brown color. You want it to be darker than a golden color, but be careful to avoid burning the butter.
Ok here’s where things get a little…dangerous. Remove the butter from the heat and very carefully add in the thyme leaves. Warning. The butter WILL spit and spatter. This is normal, just make sure you stand back and keep your arms and face away from the butter.
Cook the pasta. Because the squash ravioli cook in just a few minutes, I like to wait until the sauce is done before dropping it into the boiling water. In case your butter takes longer to brown or you burn it and have to start over (this is why it’s super important to watch it at all times!), you avoid having overcooked soggy ravioli.
So! Once the butter is done, gently drop the squash ravioli in the water. Give it a quick stir so they don’t stick to the bottom of the pan or each other. They should take about three minutes to cook. Once they float to the top, they’re done.
Use a slotted spoon to transfer the ravioli to the sauce. Gently spoon the sauce over the ravioli, or if you can, toss the pan so they sauce evenly coats the ravioli. Garnish with parm and devour!
Substitutions and Tips and Tricks for Recipe Success
- Any winter squash will work. I also like to use acorn or delicata squash.
- I love using thyme, but equally love sage as well.
- Watch the butter as it browns! It can go from brown to black very quickly, so it’s important to watch it.
- Take caution when adding in the thyme. Make sure to remove the butter from the heat and gently add the thyme in while standing back. It will spit and spatter, so be careful.
- Don’t overcook the ravioli. They will need very little time to cook, 3-4 minutes. They are done when they float to the top.
- Be gentle when coating the squash ravioli in the sauce. Wonton wrappers are obviously more delicate than regular pasta, so they can break easily.
- Add in toasted walnut or hazelnuts for a little extra crunch.
- I like to chill the ravioli in the fridge for 5-10 minutes before cooking. This helps the filling stay put.
Can I make these in advance?
Yes! You can assemble the squash ravioli up to a day in advance. Once they are made, transfer them to an airtight container or large zip lock bag. Store in the fridge until you’re ready to cook.
While they are delicious leftover, they are best served right out of the boiling water and sauce. Luckily, the step that takes the longest is making them, so whipping them up fresh should be super easy.
Some of our other favorite 5-Ingredient Pastas
- This Roasted Butternut Squash Pasta is another great way to lace veggies into pasta. This version is creamy, easy, and so delicious.
- Our Baked Cauliflower Gnocchi isn’t exactly as pasta in the traditional sense, but it’s a healthier version of classic potato gnocchi. Everything is made on one sheet pan and done in 30 minutes.
- Looking for something light and fresh? This easy Pasta Limone is a family favorite!
- 1 lb cubed butternut squash
- 1/4 cup unsalted butter, divided
- 1/2 tsp kosher salt
- 1 tbsp water
- 2 tbsp grated parmesan cheese, plus more for garnish
- 20 wonton wrappers
- 3 sprigs thyme, leaves removed, plus more for garnish
- sheet pan
- stock pot
- saute pan
- Preheat oven to 425 degrees. Line a large rimmed sheet pan with parchment paper.
- Add butternut squash to the sheet pan. Add butter to a large skillet. Turn the heat on low and melt the butter. Once the butter has melted, pour over the squash. Use your hands to toss the squash in the butter and coat every pieces. Sprinkle the squash with salt and a little bit of pepper, toss again. Roast in the oven until soft and caramelized, about 20-25 minutes. Toss the squash halfway through to avoid burning.
- Once the squash has cooked, transfer to a foodprocessor. Add water and parmesan cheese. Blend until smooth. Season to taste with salt and pepper.
- Bring a large pot of water to a rolling boil. Season generously with salt. It should taste as salty as the sea.
- To make the squash. Place one wonton wrapper on a flat surface. The wrapper should have the corners facing up, down, left and right so you have a diamond.Spoon 2 teaspoons of the filling on to the middle of the wrapper. Use your finger to gently wet all the edges of the wrapper. Fold the top corner down so you have a triangle. Get any air bubbles out and seal. YOU CAN STOP HERE. If you want to make pretty dumpling-like shapes, go on.
- Make sure the triangle’s flat edge is on top. Use your fingers to pull the two corners together while gently foldings the wonton down. Overlap the corners and use your finger to wet the middle so the corners stay glued together. You should have a little hat shape. Alternatively, you can also simply fold the ravioli into a triangle or use two wonton wrappers to form a square. Chill the ravioli in the fridge while you make the sauce.
- Add butter to a large skillet set over a medium high heat. Let the butter slowly melt. Once you start to see it brown on the edges, start to gently swirl the pan. Continue to swirl the pan until the butter turns a deep brown color. You want it to be darker than a golden color, but be careful to avoid burning the butter.
- Turn the heat off, pull the pan off the stove and gently add in the thyme leaves. Stand back as the butter will spit and spatter and you want to avoid getting hurt. Set aside.
- Once the sauce is done, drop the ravioli into the boiling water, one at a time. Give them a stir to they don't stick to the bottom of the pan or to eachother. Let them cook for 3-4 minutes until they float to the top. Use a slotted spoon to gently transfer the ravioli to the butter sauce. Add a tablespoon of pasta water as well. Gently toss the pasta with the sauce.
- Serve with lots of parmesan cheese.