Butternut Squash Ravioli With White-Wine Sauce

Butternut Squash Ravioli with White-Wine Sauce

The Spruce Eats

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 on a white plate
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.

    Ingredients for butternut squash ravioli gathered

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  2. Preheat oven to 375 F. Spread hazelnuts on a baking sheet and toast in the oven for 15 minutes.

    Roasting hazelnuts on a parchment-lined baking sheet

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

    Hazelnuts after roasting, in a towel with the skins rubbed off

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  4. Coarsely chop the hazelnuts and set them aside.

    Chopped hazelnuts on a wooden cutting board

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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, cut side down, on a parchment lined rimmed baking sheet

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  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 halves on a parchment-lined baking sheet

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  3. Purée the pulp in a food processor or blender, adding a little water, if needed.

    Cooked butternut squash pureed in a food processor

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  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.

    Butter and chopped shallots in a skillet

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  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 mixed with shallots and butter in a skillet

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  6. Stir in the heavy cream and cook for another 2 minutes.

    Butternut squash puree and heavy cream in a skillet

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  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 in a skillet

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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 wax paper on a baking sheet

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  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 brushed onto edges of wonton wrappers with butternut squash

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  3. Lay another wonton wrapper on top of each one of the brushed wrappers.

    Wonton wrappers with butternut squash ravioli filling

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  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 the edges of wontons with a fork for butternut squash ravioli

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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.

    Shallots and butter in a skillet

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  2. Add the white wine, cream, chicken broth, and lemon juice and simmer for 10 minutes until reduced by half.

    White wine, cream, chicken broth, and lemon juice in a skillet with shallots

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  3. Whisk in the remaining cold butter 1 tablespoon at a time.

    Cold butter whisked into cream sauce

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  4. Stir in the minced fresh sage. Reserve.

    Fresh sage added to white wine cream sauce

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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.

    Butternut squash ravioli boiling in a pot

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  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 on a wooden surface

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  • 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.