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Fall Dinner Ideas: Ravioli Stuffed with Butternut Squash & Goat Cheese in a Brown Butter Cream Sauce

Fall Dinner Ideas: Ravioli Stuffed with Butternut Squash & Goat Cheese in a Brown Butter Cream Sauce


butternut ravioli lilchefchic

The cooler weather. The leaves turning from green to yellow to orange to red. The smell of campfires, of cinnamon. Pies baking in the oven. Soups simmering on stove tops. Hot chocolate, charred marshmallows. Families coming together.

The produce section in your local grocer starts evolving. Pears, newly harvested apples, squash of different varieties. Orange, yellow, green. Cranberries can be found floating in grocery “bogs” ready to be scooped up. Pomegranates sit stacked, adding a pop of color to all the other fruit varieties sitting around them. Bins upon bins are stacked high with pumpkins and gourds. Some edible, some for decoration.

This year as soon as it got just a tad cooler (80 degrees here in the south) I started thinking of butternut squash and all of the different things I could do with that little guy. I scanned one of my favorite cookbooks (The Gourmet Cookbook with Ruth Reichl, 2004) and decided on the Butternut stuffed ravioli recipe on page 236. I made my usual adjustments to fit the bill of what I was craving and it came out amazing. So, here you are, Gourmet’s recipe (with minor adjustments) and many thanks to Ruth whose recipes are always on point and never disappoint. 🙂



Ravioli Stuffed with Butternut Squash & Goat Cheese in a Brown Butter Cream Sauce

This recipe makes about 40 filled wontons. You can easily get 8 servings.

Butternut Goods:

1 2lb. butternut squash, cut in half lenthwise and seededax squash lilchefchic

1 tablespoon butter

1 medium sweet onion, finely chopped

1 1/2 teaspoons thyme, removed from stems and chopped

1 clove garlic, minced

3 ounces creamy coat cheese

salt and pepper TT

For sauce and pasta:

2 packages wonton wrappers (about 60 total)

1 stick butter

1/3 cup roasted pumpkin seeds

2/3 cup heavy cream

salt and pepper TT

Roast squash in preheated 425° oven face down on baking sheet. Roast til fork tender, about 40 mins. When cool, peel off skin and mash with fork til smooth.


Melt butter in skillet over medium heat. Add onion and thyme and s & p TT. Cook until until translucent and starting to brown. Add garlic and cook one minute more. Remove from heat and cool slightly before adding to squash mixture along with goat cheese. Stir to combine.


I like to make these assembly line style and do 5 at a time. Lay 5 wontons out on a lightly floured surface. Grab a little baby cup of plain water and sit beside your pastas to work from. Use fingers (or pastry brush) to apply a small brush of water on the edges of the ravioli and place a rounded tablespoon of filling in each. Cover with a second wrapper and press around filling to remove air and seal edges with fingers. Use a fork to crimp edges all the way around pasta and place on baking sheet. Continue this until all filling and pasta is used.raviolis lilchefchic

Saucing it up:

Cook 1 stick of butter, chunked, in small saucepan on moderate heat until browned (will begin to foam and you can smell it starting to take on a nutty aroma). Remove from heat and let cool down. Pour about 1/3 cup cream in bowl and slowly drizzle in butter while whisking to make an emulsion of cream and butter. Add the other 1/3 cream and whisk to incorporate. This sauce will easily separate due to the high fat content so whisk to keep emulsified.

Cooking the Ravs:

Cooking no more than 10 at a time, place ravioli in boiling salted water and cook until the ravioli begin to float to the surface, about 6 minutes. Transfer to a dish with a slotted spoon and cover to keep warm. Cook remaining ravs and plate up using 4 to 6 per plate. Top with butter sauce and sprinkle with roasted pumpkin seeds.


This recipe is pretty large. If you’re like me and cooking for only a couple of people I’d suggest freezing the filled uncooked wontons you are not going to use on a sheet pan. Once frozen, put them in a ziploc bag, squeeze out the air and store in your freezer until you need them again. When that time arrives, take them straight from the freezer to the boiling water.

When cutting the butternut squash you actually don’t need an ax. 😉 Just a sharp chefs knife. Pierce the middle of the squash (lengthwise) with the tip of your knife and then bring the butt of your knife downwards cutting through one end. Turn it around and do the exact same thing with the other half.

15 thoughts on “Fall Dinner Ideas: Ravioli Stuffed with Butternut Squash & Goat Cheese in a Brown Butter Cream Sauce”

  • This is making my mouth water already and although I ‘m not a vegetarian, I do love veggie food so this sounds great. I’m not a wonderful cook despite my children saying “you’re a good cooker(!) mum” but I’ll give new things a go and they love pasta too. Glad to know you don’t need an axe too! Thanks for sharing.

    • I try my best to post “No ax” Thank you Gail, let me know if you are able to give this recipe a whirl! 🙂

  • When I saw the picture of you cutting the butternut squash, I was like “What?!!, How hard can it be for you to be using an axe?!!”. Haha… glad to know you can also use the traditional kitchen knives to get that done. 🙂

    Anyway, this ravioli does look & sound delicious. I have to admit that I have not tasted it before. As I don’t (or rather, can’t) cook, I will need to pester my mom to do this for me. 🙂 Great description though.. and I am sure it will not be difficult to follow the steps.

    • Hey Alex! I’m glad you read through the recipe to see that you don’t need an ax. lol. Your comment made me laugh. Let me know if you can pester your mom enough to make it for you. She won’t regret it! 🙂

  • Wow! This sounds really good. I love cooking but usually prepare something simple so this would be a real challenge for me but I look forward to it. I like an idea about freezing wontons until needing them again. Do you know how long can I keep wontons in the freezer?

    • Hi Blanka! I’m glad you liked the recipe! They are really really tasty:) You can keep these guys in the freezer for up to 3 months.

  • Another great recipe from a great cook!  You seem to enjoy the kitchen very much and you make so many good things!  This butternut squash ravioli looks very delicious.  I wish I would have had these in my garden this year.

    However, I ran late with my garden, since I started all over again this year on a new spot because we are moving soon.  Now I did not get many things this year, but hopefully next year.

    I see that you suggest buying wonton wrappers.  Have you considered making you own, and then gluten free?  If you come up with such an idea, I would like to hear about it.

    Thanks for sharing,


    • Hi again Oscar! 

      That’s so awesome that you garden. I’m great in the kitchen but don’t have too much of a green thumb in the garden so I’m quite jealous of you! I just answered a similar question about the wonton wrappers actually, lol. You’ve both got me thinking about a new post now-pasta! lol 

      Gluten free will probably be a later… haha Thank you for visiting my site again!:)

  • Now this is interesting. Using wonton wrappers as Ravioli? Thats pretty interesting. Now, personally, me being with my cooking background, I’d recommend you actually make your own pasta. It’s very fun and I’m sure you’d have an amazing article on it too! It’s very simple to make as well and are tons of things you could do with it. You could use semolina flour, all purpose flour, eggs, thousands of different ratios, etc. Thanks for sharing!

    • Hi Louis! Yep, homemade pasta is delish! I know that from first hand experience living in the “old country” of Sicily. lol. This is just a much faster way to have ravioli on the table with similar results. I will definitely post a pasta recipe soon, too. Ty!:)

  • Hahaha, I like the ax for butternut squash. Nice pic there. The squash should have the Halloween look while being axed.

    This is certainly a treat for me. I love Ravioli but most are meat filled. Yours is nice, vegetarian type. I’d love to try this out. I’ve learned new ideas with your recipes. I’m bookmarking your site for future references.

    Thanks for posting this.

    • HI Eli! Thank you! If no one told you it was missing something…meat…you wouldn’t even know you were missing it! 🙂

  • I can really see your passion for food and bringing people together. And your introduction to this post, had me glued as every word painted a clear picture on my mind about changes in seasons and the newness and freshness that comes with it. Such a poetic entrance to your recipe. I must say you’ve got a way around words.

    And the procedure was explicitly described. I have no other option but to try this recipe out myself.  I can’t wait to find out how it would taste and smell. Thaks a lot for this great article.

    • Hi There! Thanks for your kind words. Honestly, this is one of my favorite recipes on this blog. It’s so luscious…just’ll see for yourself! Thank you:)))

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