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Wonton Walnut Ravioli


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  • 3 1/2 cups cubed peeled butternut squash
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup H&H
  • 40 Wonton wrappers
  • 1 egg, lightly beaten
  • 1/2 cup butter
  • 6 tbsp marinara
  • 1/2 cup finely chopped walnuts
  • 2 tsp minced fresh sage



Step 1

Drizzle with squash with oil and sprinkle with salt and pepper. toss to coat.
Place on baking sheet uncovered for 15-20 mins at 425 or until tender.
Put cream and squash in processor and puree.
Spoon 1 tbsp mixture i the center of wonton wrapper.
Moisten edges with egg, top with another wonton wrapper. Pinch edges to seal, pressing around filling to remove air.

Bring water to a boil. reduce heat to a gentle simmer.
Cook ravioli in batches for 30-60 seconds or until they float. rove with slotted spoon and keep warm.

Place butter and marinara in microwave safe bowl. cover and microwave on high for 1-2 mins. Stir in walnuts.
Serve with ravioli and sprinkle with sage.


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