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Sweet Potato and Butternut Ravioli

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Total Time

Prep: 35 min. Cook: 5 min./batch

Makes

6 servings

Updated: Aug. 02, 2024
This sweet ravioli recipe is filled with butternut squash and sweet potato. This fall dinner comes together in a snap with a light butter sauce. —Jess Apfe, Berkeley, California
Sweet Potato and Butternut Ravioli
Sweet Potato and Butternut Ravioli Recipe photo by Taste of Home
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Ingredients

  • 2 tablespoons butter
  • 1/2 cup chopped shallots
  • 2 cups apple cider or juice
  • 1/2 cup vegetable broth
  • RAVIOLI:
  • 1 cup mashed cooked butternut squash
  • 1 cup mashed sweet potatoes
  • 2 tablespoons butter, melted
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1 package (12 ounces) wonton wrappers
  • Optional: 1/3 cup chopped pecans and minced parsley

Directions

  1. In a small heavy saucepan, melt butter over medium heat. Add shallots; cook and stir until tender, 3-4 minutes. Add cider and broth; bring to a boil. Cook until liquid is reduced by half, about 20 minutes. Remove from heat and keep warm.
  2. For ravioli, in a large bowl, combine squash, sweet potatoes, melted butter, syrup and cinnamon. Spoon about 1 tablespoon mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; top with another wonton wrapper. Pinch edges to seal, pressing around filling to remove air pockets. Repeat with remaining wrappers and filling.
  3. In a Dutch oven, bring 8 cups water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches until they float, 30-60 seconds. Remove with a slotted spoon; keep warm. Transfer ravioli to cider sauce; toss to coat. If desired, sprinkle with pecans and parsley.

Nutrition Facts

5 ravioli: 359 calories, 9g fat (5g saturated fat), 25mg cholesterol, 467mg sodium, 64g carbohydrate (17g sugars, 4g fiber), 7g protein.