There's something about the rich, sweet flavor of butternut squash that makes it perfect for a comforting meal. When I first decided to incorporate it into a ravioli bake, I was looking for a dish that would satisfy that deep autumnal craving for warmth and comfort. This butternut squash ravioli bake does just that, with a creamy sauce and a golden, cheesy topping that's sure to please. I remember the first time I attempted this dish, I underestimated the power of fresh sage, but quickly learned they transformed the flavor completely.
My journey to perfecting this recipe was filled with trial and error. Initially, I tried using store-bought ravioli, but found that making my own added a personal touch that was well worth the effort. I also experimented with the sauce; a simple bechamel at first seemed too bland, so I infused it with roasted garlic and nutmeg, which gave it a depth that complemented the butternut squash beautifully. It's a dish that's evolved over time, and I'm thrilled to share it with you.
Jump to:
Recommended
Ingredients
For the ravioli
- Butternut squash — 1 medium, peeled, seeded, and cubed
- Ricotta cheese — 1 cup
- Grated Parmesan cheese — ½ cup
- Fresh sage leaves — 2 tbsp, finely chopped
- Wonton wrappers — 1 package (about 48 wrappers)
- Egg — 1, beaten for egg wash
- Salt — 1 tsp
- Black pepper — ½ tsp
For the sauce
- Butter — 4 tbsp
- All-purpose flour — 3 tbsp
- Milk — 2 cups
- Roasted garlic — 2 cloves, mashed
- Nutmeg — ¼ tsp, freshly grated
- Salt — to taste
- Black pepper — to taste
For the topping
- Shredded mozzarella cheese — 1 cup
- Breadcrumbs — ½ cup
- Olive oil — 1 tbsp
- Fresh sage leaves — for garnish
Instructions
- Preheat your oven to 375°F (190°C). Roast the butternut squash on a baking sheet until tender, about 25 minutes. I remember overcooking it the first time around, thinking it needed more time. It's essential to trust the process and the specified timings.
- Once the squash is cool enough to handle, mash it in a bowl with ricotta, Parmesan, chopped sage, salt, and pepper. The first time I made this, I used a food processor, but found that hand-mashing gave a better texture.
- Place a teaspoon of the squash mixture in the center of a wonton wrapper. Brush the edges with egg wash, place another wrapper on top, and press to seal, ensuring there are no air bubbles. Repeat with the remaining wrappers and filling.
- Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 2 minutes each, or until they float to the surface. Use a slotted spoon to transfer them to a greased baking dish.
- To make the sauce, melt butter in a saucepan over medium heat. Stir in flour and cook for a minute. Gradually whisk in milk, roasted garlic, nutmeg, salt, and pepper. Cook, stirring constantly, until the sauce thickens. It took me a few tries to perfect the consistency. A common mistake is not simmering it long enough, so patience is key here.
- Pour the sauce over the cooked ravioli. In a small bowl, mix breadcrumbs with olive oil, then sprinkle the breadcrumb mixture and mozzarella over the top.
- Bake for 20-25 minutes, or until the top is golden and bubbly. Let it rest for 5 minutes before serving. Garnish with fresh sage leaves.
Substitutions
- Ricotta cheese — I've always been apprehensive about using too much dairy, but for this dish, the more, the merrier. If you're looking for a lighter option, cottage cheese can be a good substitute, though it will alter the texture slightly.
- Wonton wrappers — While I've always loved the traditional ravioli dough, I once experimented by using wonton wrappers, and it surprisingly elevated the dish to a whole new level with its delicate texture.
- Milk — A dear friend, who's a chef, once suggested using almond milk for a lighter sauce, and it's been my go-to ever since. Just be sure to use unsweetened and unflavored almond milk.
Variations
- Spicy kick — After a couple of trial runs, I found that adding a pinch of red pepper flakes to the sauce gave the dish an unparalleled richness with a subtle heat that's irresistible.
- Herb infusion — My grandmother used to have a unique twist to this classic – she'd add a splash of rose water to the sauce, which added a subtle, aromatic charm. I've adapted that by infusing the milk with fresh thyme and rosemary for a herby note.
Dietary Restrictions
- Gluten-free — For those with gluten sensitivities, gluten-free wonton wrappers are a great alternative. Just be sure to check the labels as some brands may still contain traces of gluten.
- Dairy-free — To make this butternut squash ravioli bake dairy-free, use vegan cheeses and butter. The flavor profile will change, but it will still be delicious.
Equipment
- Baking sheet
- Mixing bowl
- Pot for boiling water
- Baking dish
- Saucepan
- Whisk
- Slotted spoon
Storage and Reheating
- Leftover butternut squash ravioli bake should be stored in an airtight container in the refrigerator and consumed within 3 days.
- To reheat, cover with foil and bake at 350°F until heated through, about 15 minutes.
Pro Tips
- Sealing ravioli — When sealing the ravioli, take the time to press out any excess air. This prevents them from bursting open during cooking.
- Sauce thickness — If your sauce seems too thick, don't hesitate to thin it with a bit more milk. It should coat the back of a spoon but still be pourable.
- Baking to perfection — Keep an eye on the bake during the last few minutes. The top should be golden, not dark brown. Every oven is different, so adjust the time accordingly.
Butternut Squash Ravioli Bake Recipe for Thanksgiving
Elevate your Thanksgiving dinner with this creamy butternut squash ravioli bake recipe. Topped with a sauce and mozzarella, it's a must see!
Equipment
- Pot for boiling water
- Slotted spoon
Ingredients
- 1 medium Butternut squash peeled, seeded, and cubed
- 1 cup Ricotta cheese
- ½ cup Grated Parmesan cheese
- 2 tablespoon Fresh sage leaves finely chopped
- 1 package Wonton wrappers about 48 wrappers
- 1 Egg beaten for egg wash
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 4 tablespoon Butter
- 3 tablespoon All-purpose flour
- 2 cups Milk
- 2 cloves Roasted garlic mashed
- ¼ teaspoon Nutmeg freshly grated
- 1 cup Shredded mozzarella cheese
- ½ cup Breadcrumbs
- 1 tablespoon Olive oil
- Fresh sage leaves for garnish
Instructions
- Preheat your oven to 375°F (190°C). Roast the butternut squash on a baking sheet until tender, about 25 minutes. I remember overcooking it the first time around, thinking it needed more time. It's essential to trust the process and the specified timings.
- Once the squash is cool enough to handle, mash it in a bowl with ricotta, Parmesan, chopped sage, salt, and pepper. The first time I made this, I used a food processor, but found that hand-mashing gave a better texture.
- Place a teaspoon of the squash mixture in the center of a wonton wrapper. Brush the edges with egg wash, place another wrapper on top, and press to seal, ensuring there are no air bubbles. Repeat with the remaining wrappers and filling.
- Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 2 minutes each, or until they float to the surface. Use a slotted spoon to transfer them to a greased baking dish.
- To make the sauce, melt butter in a saucepan over medium heat. Stir in flour and cook for a minute. Gradually whisk in milk, roasted garlic, nutmeg, salt, and pepper. Cook, stirring constantly, until the sauce thickens. It took me a few tries to perfect the consistency. A common mistake is not simmering it long enough, so patience is key here.
- Pour the sauce over the cooked ravioli. In a small bowl, mix breadcrumbs with olive oil, then sprinkle the breadcrumb mixture and mozzarella over the top.
- Bake for 20-25 minutes, or until the top is golden and bubbly. Let it rest for 5 minutes before serving. Garnish with fresh sage leaves.
Notes
- Sealing ravioli — When sealing the ravioli, take the time to press out any excess air. This prevents them from bursting open during cooking.
- Sauce thickness — If your sauce seems too thick, don't hesitate to thin it with a bit more milk. It should coat the back of a spoon but still be pourable.
- Baking to perfection — Keep an eye on the bake during the last few minutes. The top should be golden, not dark brown. Every oven is different, so adjust the time accordingly.
Nutrition
Nutrition Facts
Butternut Squash Ravioli Bake Recipe for Thanksgiving
Amount per Serving
Calories
589
% Daily Value*
Fat
18
g
28
%
Saturated Fat
10
g
63
%
Trans Fat
0.03
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
87
mg
29
%
Sodium
1319
mg
57
%
Potassium
749
mg
21
%
Carbohydrates
83
g
28
%
Fiber
5
g
21
%
Sugar
12
g
13
%
Protein
26
g
52
%
Vitamin A
13858
IU
277
%
Vitamin C
27
mg
33
%
Calcium
507
mg
51
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Recommended
Comments
No Comments