Delicata Squash Ravioli with Butter Sage Sauce

4.75 from 16 votes
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Roasted delicata squash ravioli with browned butter sage sauce is an irresistible pasta recipe. Wonton wrappers are used for a quick and easy dough!

Delicata squash ravioli with butter sage sauce.

Whether it be Asian or Italian food, there is something so comforting about fluffy pillows of pasta stuffed with a savory filling. Making ravioli at home can be challenging because it takes a lot of time to make fresh pasta from scratch. However, I’ve found a nice shortcut for this recipe, wonton wrappers!

This delicata squash ravioli with browned butter sage sauce is a happy compromise. The filling is homemade, yet the wrapper is store-bought and ready to go. Instant gratification is guaranteed!

Assemble the ravioli

Scooping squash ravioli filling onto a square wonton wrapper.

This year I decided to step outside my butternut squash comfort zone and try other varieties. Why did I not try delicata squash sooner? I’ve deprived myself for far too long. Here are three life-changing reasons why you should add them to your grocery list:

  1. You can eat the skin; no peeling is needed
  2. They cook quickly
  3. They are naturally sweet

Now you can see why they are the star of this ravioli filling. The roasted squash puree is folded with garlic, ricotta, parmesan cheese, lemon zest, and nutmeg. You’ll want to eat this stuff straight out of the bowl!

Fingers folding wrapper filled with squash filling.

Chinese wonton wrappers are fragile dough sheets made from wheat flour and eggs, similar to Italian-style pasta. I used square sheets, although they come in rounds if you prefer. Each sheet is dusted with cornstarch to prevent sticking to each other.

You only need to brush one side with egg wash and press the edges together. Easy! Removing as many air pockets as possible can sometimes cause the ravioli to burst when boiling.

Tray filled with homemade squash ravioli ready to cook.

Look at these cute ravioli just waiting to get gobbled up! Just be aware that these little guys can dry out quickly because the dough is so thin. Cover them with a damp paper towel as you form each one to keep them pliable.

This is not your typical pasta dish. This delicata squash filling has a naturally sweet flavor profile, and it pairs very nicely with browned butter sage sauce, sauteed spinach, and walnuts.

If you’re looking for a simple and satisfying pasta dish yet tired of the usual red tomato sauce, then you need to try this recipe. Savory, sweet, creamy, and crunchy, what’s not to love?

Don’t be afraid to try something new. You’ll be pleasantly surprised by the flavor combinations. Leave a comment when you give it a try. I’d love to hear if you have become obsessed with delicata squash too!

Plate of delicata squash pasta served with spinach.

Recipe Science

What’s the purpose of browning the butter for the sauce?

Melted butter is delicious, but something special happens to it when it’s browned. A simple method called, “beurre noisette.” Butter is composed of milk fat, solids, and water. When heated for a period of time, the milk solids turn brown, and the flavors deepen. What you get is a toasted, nutty hazelnut-like flavor that you can smell as it browns. Here is a step-by-step guide on how to make browned butter for more detailed instructions. A drizzle of this sauce with aromatic sage is heavenly!

Delicata Squash Ravioli with Butter Sage Sauce

Roasted delicata squash ravioli with browned butter sage sauce that uses wonton wrappers for a quick and convenient dinner!
4.75 from 16 votes
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Servings 16 ravioli
Course Entree
Cuisine Italian


  • 2 pounds delicata squash, about 3 small
  • 3 tablespoons olive oil, divided
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 cloves garlic, crushed
  • 4 sprigs thyme
  • ½ cup ricotta cheese
  • ¾ cup shredded parmesan cheese, plus more for garnish
  • teaspoon nutmeg
  • 1 teaspoon lemon zest, plus more for garnish
  • 16 wonton wrappers
  • 1 egg, plus 1 tablespoon water, beaten
  • ¼ cup unsalted butter
  • 12 sage leaves, divided, 4 sliced thin for garnish
  • 3 cups baby spinach leaves
  • ½ cup chopped walnuts, toasted


  • Heat the Oven – Set the rack to the middle position. Preheat oven to 400°F (200ºC).
  • Prepare the Squash – Clean the squash, slice on half lengthwise, and remove the seeds. Cut into ¼-inch slices and toss with 2 tablespoons olive oil, and pepper. Spread into a single layer on a baking sheet. Scatter garlic cloves and thyme sprigs on top.
  • Bake – Bake squash until tender and golden, about 15 to 20 minutes, tossing halfway through. Remove and let cool. Set aside 20 slices for garnish.
  • Make the Filling – Discard thyme and transfer squash and garlic to a bowl, about 3 cups cooked squash. Mash the squash and garlic cloves until rough paste forms. Alternatively, puree in a blender or food processor for a smoother texture. Stir in ricotta, Parmesan cheese, nutmeg, and lemon zest. Season to taste with salt and pepper.
  • Assemble the Ravioli – Add 1 tablespoon of the squash mixture to the center of the wonton wrapper. Lightly brush the edges with the beaten egg mixture. Fold into a triangle, and press the edges to secure, removing any air bubbles.
    Arrange filled wrappers on a baking sheet and cover them with a damp kitchen towel to keep them from drying out. Repeat with remaining wrappers and filling.
  • Cook the Ravioli – Bring a large pot of salted water to a boil. Meanwhile, while the water boils, make the brown butter sauce.
    Add ravioli to a pot of boiling water and cook until they rise to the surface and are semi-translucent, about 2 minutes. Carefully remove them with a slotted spoon and divide them evenly among bowls.
  • Make the Sauce – In a large stainless steel sauté pan, melt butter over medium heat. Cook until golden brown in color, swirling the pan as needed, about 5 to 6 minutes. Turn off the heat and add 8 whole sage leaves, gently stir, and set aside.
  • Cook the Spinach – Heat 1 tablespoon olive oil in a sauté pan over medium heat. Add spinach and sauté until just wilted about 2 minutes. Remove from heat.
  • To Serve – Generously drizzle the ravioli with brown butter sage sauce. Top with the sauteed spinach, reserved pieces of squash, walnuts, parmesan cheese, sliced sage, and lemon zest. Serve immediately.


  • Make Ahead: Uncooked ravioli can be made 2 days in advance.
  • Storing: Refrigerate in an airtight container for up to 3 days. 
  • Reheating: Cover and microwave on high setting in 15 to 30-second increments until hot. 

Nutrition Facts

Serves: 16 ravioli
Calories 157kcal (8%)Carbohydrates 6g (2%)Protein 6g (12%)Fat 12g (18%)Saturated Fat 4g (20%)Polyunsaturated Fat 3gMonounsaturated Fat 3gCholesterol 27mg (9%)Sodium 369mg (15%)Potassium 122mg (3%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 800IU (16%)Vitamin C 5mg (6%)Calcium 150mg (15%)Iron 0.5mg (3%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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Recipe Rating

10 Comments Leave a comment or review

  1. nana says

    you said to get 16 wonton wrappers and in the recipe you say it makes 18 to 20. Otherwise this sounds like a wonderful recipe.

  2. Audrey says

    I really appreciate that you provide these nutrition labels! Could you confirm the serving size that is reflected in these numbers (or is it one ravioli?) Thank you!

  3. Megan @ Meg is Well says

    Squash and browned butter sage sauce go so well together! It’s my favorite pairing. Looks amazing and the colors are so pretty!

    • Jessica Gavin says

      I couldn’t agree more Megan! Thank you so much. I hope you get to try the recipe you will LOVE it 🙂