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.
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.
