Cheese Ravioli with Butternut Squash Sauce

PersonalPoints™ per serving
Total Time
41 min
18 min
23 min
Thanks to ready-made wonton wrappers, homemade cheese ravioli is a simple task—and even more fun if you have your family (or dinner guests) help assemble them.


Olive oil

4 tsp

Uncooked shallot(s)

3 medium, chopped

Garlic clove(s)

1 medium clove(s), chopped

Uncooked butternut squash

1½ pound(s), peeled, seeded, and coarsely chopped

Reduced-sodium chicken broth

3 cup(s)

Fresh thyme

1 Tbsp, minced, or 1 teaspoon dried

Fresh sage

1 Tbsp, minced, or 1 teaspoon dried

Black pepper

½ tsp, freshly ground

Ground nutmeg


Part-skim ricotta cheese

½ cup(s)

Fresh parsley

2 Tbsp, flat-leaf, minced

Egg white(s)

1 large

Wonton wrapper(s)

24 item(s), (one 12-ounce package)

Grated Parmesan cheese

5 Tbsp, freshly grated


  1. Heat a large nonstick skillet. Swirl in the oil, then add the shallots and garlic. Sauté until fragrant, about 1 minute. Add the squash, broth, thyme, sage, 1/4 teaspoon of the pepper, and the nutmeg; cook, stirring frequently, until the squash is very tender and the liquid has evaporated, about 15 minutes. Remove from the heat and let cool 15 minutes.
  2. Meanwhile, combine the ricotta, 3 tablespoons of the Parmesan cheese, the parsley, egg white, and the remaining 1⁄4 teaspoon pepper in a medium bowl.
  3. To assemble the ravioli, lightly dust a work surface with flour. Lay out 12 wonton wrappers and put 11⁄2 teaspoons of the cheese mixture in the center of each. Wet the area around the filling with a pastry brush dipped lightly in water, then place another wrapper on top of each, pressing the air out as you seal the edges. Cover lightly with a damp towel and set aside.
  4. Meanwhile, puree the squash mixture in a food processor. If it is too thick for a sauce, add 1 tablespoon of water at a time until it reaches a smooth, thick consistency. Place it in a saucepan and bring to a gentle simmer, stirring frequently; keep warm.
  5. Cook the ravioli, half a batch at a time, in gently boiling water until they are tender and float to the surface, about 4 minutes. Transfer them with a slotted spoon to a colander, drain well, and place in a warmed serving bowl. Cover the ravioli generously with the sauce, sprinkle with the remaining 2 tablespoons Parmesan cheese, and garnish with the sage leaves, if using. Yields 6 ravioli with 1/2 cup sauce per serving.


The rich butternut squash sauce topping is especially sweet for Weight Watchers members who can remember when winter squash was a “limited” vegetable, only to be eaten at dinnertime!