Butternut Squash Ravioli With White-Wine Sauce

Butternut Squash Ravioli

The Spruce

Prep: 60 mins
Cook: 55 mins
Cool: 30 mins
Total: 2 hrs 25 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
725 Calories
40g Fat
63g Carbs
25g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 725
% Daily Value*
Total Fat 40g 51%
Saturated Fat 18g 88%
Cholesterol 170mg 57%
Sodium 1243mg 54%
Total Carbohydrate 63g 23%
Dietary Fiber 4g 16%
Total Sugars 5g
Protein 25g
Vitamin C 9mg 46%
Calcium 156mg 12%
Iron 4mg 25%
Potassium 532mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Although it might sound elaborate, making ravioli at home can be a fun family project, especially if you follow the clever shortcut of using wonton wrappers as pasta dough. Even if fresh pasta is a delicious treat, it's also a time-consuming endeavor, but our recipe can put these decadently fall-flavored ravioli on your table in a little over one hour. Sweet butternut squash, hazelnuts, and a delicious creamy white wine sauce make the perfect dinner, a beautiful recipe for a celebratory occasion or for a weekend family meal.

Because there are a series of steps in making the ravioli, and you're certainly going to love these, double the recipe and make more to store and freeze for later—freeze horizontally on a baking tray once they are formed but before boiling, and transfer to freezer bags once they are hardened enough. Serve the ravioli with roasted vegetables, Brussels sprouts, or broccoli rabe and a loaf of crusty Italian bread. For a vegetarian-friendly recipe, replace the chicken broth with vegetable broth.

"This recipe was a knockout! Though time-consuming, the end result was the most pillowy butternut squash ravioli in a decadent white wine cream sauce. The addition of sage and roasted hazelnuts was a surprise bonus that made the dish. I’d highly suggest having some helpers on hand!" —Hannah Packman

Butternut Squash Ravioli White Wine Cream Sauce Tester Image
A Note From Our Recipe Tester


  • 1/2 cup hazelnuts

For the Filling:

  • 1 medium butternut squash

  • 1 tablespoon olive oil

  • 2 to 3 tablespoons water

  • 1 tablespoon unsalted butter, softened

  • 6 tablespoons minced shallots, divided

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 3 tablespoons heavy cream

  • 4 tablespoons grated Parmensan

  • 1 pinch nutmeg

For the Ravioli

  • 1/2 cup all-purpose flour, for dusting

  • 48 to 50 wonton wrappers

  • 1 large egg, beaten with a teaspoon of water

For the Sauce

  • 5 tablespoons cold unsalted butter, divided

  • 1/2 cup dry white wine

  • 1/2 cup heavy cream

  • 1/2 cup chicken broth

  • 1 tablespoon freshly squeezed lemon juice

  • 2 tablespoons minced fresh sage

Steps to Make It

Toast the Hazelnuts

  1. Gather the ingredients.

    Butternut squash ravioli with hazelnuts ingredients
    The Spruce
  2. Preheat oven to 375 F. Spread hazelnuts on a baking sheet and toast in the oven for 15 minutes.

    Roasting hazelnuts
    The Spruce
  3. Transfer hazelnuts to a kitchen towel and rub briskly to remove the skins.

    Removing skins off of hazelnuts
    The Spruce
  4. Coarsely chop the hazelnuts and set them aside.

    Chopped hazelnuts
    The Spruce

Prepare the Filling

  1. Split butternut squash in half and rub with olive oil on the flesh. Lay cut side down on a baking sheet.

    Butternut Squash cut in half
    The Spruce
  2. Bake 30 to 35 minutes until a fork pierces the flesh easily. Allow it to cool enough to be able to handle it and scoop out the flesh, about 15 minutes. Use a big spoon or ice cream scooper.

    Baked butternut squash
    The Spruce
  3. Purée the pulp in a food processor or blender, adding a little water, if needed.

    Cooked butternut squash in a food processor
    The Spruce
  4. Melt 1 tablespoon butter in a large skillet and when the foaming subsides, add half of the shallots and sauté for 1 minute. Reserve the remaining shallots.

    Sauteing butter and shallots
    The Spruce
  5. Add the squash purée and cook on medium heat, stirring frequently for 2 minutes, until the squash is somewhat dry. Season with the salt and black pepper.

    Cooked butternut squash puree
    The Spruce
  6. Stir in the heavy cream and cook for another 2 minutes.

    Butternut squash puree and heavy cream
    The Spruce
  7. Remove from the heat and add the Parmesan cheese and nutmeg. Stir until well combined. Reserve and allow time for it to cool down, about 15 minutes.

    Butternut squash puree with parmesan cheese
    The Spruce

Fill the Ravioli

  1. Line a baking sheet with wax paper and dust lightly with flour. Set aside. Lay out 12 wonton wrappers on a clean surface also lined with wax paper and lightly dusted with flour.

    Wonton wrappers on a baking sheet
    The Spruce
  2. Place 1 teaspoon of filling in the center of each wonton. Lightly brush 4 wontons with the egg and water mixture—brushing only 4 at a time prevents the beaten egg from drying.

    Butter and butternut squash on wonton wrappers
    The Spruce
  3. Lay another wonton wrapper on top of each one of the brushed wrappers.

    Wonton wrappers on butternut squash ravioli filling
    The Spruce
  4. Press gently from around the center of the filling to the edges, squeezing out any air bubbles. Transfer the formed ravioli to the wax paper-lined baking sheet and repeat the process with the remaining 8 wontons, brushing 4 at a time. Place another sheet of wax paper on top of the formed ravioli and lightly dust with flour. Make 12 more ravioli and lay them on top of the second sheet of wax paper.

    Pricking wontons with a fork
    The Spruce

Make the White-Wine Sauce

  1. For the white wine cream sauce, melt 1 tablespoon of butter in a small saucepan and when the foam subsides, add the reserved shallots and sauté 2 minutes until softened.

    Sauteing onions in butter
    The Spruce
  2. Add the white wine, cream, chicken broth, and lemon juice and simmer for 10 minutes until reduced by half.

    Add the white wine, cream, chicken broth, and lemon juice
    The Spruce 
  3. Whisk in the remaining cold butter 1 tablespoon at a time.

    Whisking cold butter in cream sauce
    The Spruce
  4. Stir in the minced fresh sage. Reserve.

    Sage in cream sauce
    The Spruce

Cook the Ravioli and Serve

  1. Bring a large pot of salted water to a low boil and add the ravioli. Gently stir the ravioli to prevent them from sticking together and cook for 4 minutes. Work in batches if needed to avoid overcrowding the pot.

    Boiling butternut squash ravioli
    The Spruce
  2. Using a slotted spoon, drain and transfer 4 ravioli to each plate. Drizzle with the white-wine cream sauce and sprinkle some toasted hazelnuts on top.

    Butternut Squash Ravioli With White Wine Sauce Recipe
    The Spruce


  • You can toast the nuts and roast the squash simultaneously in the oven (though on separate baking sheets) since they cook at the same temperature (350 F).
  • You can sometimes find blanched hazelnuts with the skin already removed. You will still need to toast the nuts, but can skip the step of rubbing off the skins.