Local Butternut Squash Ravioli

“Butternut squash and goat cheese ravioli in a browned-butter sage sauce with fried cabbage.”  That’s the true name of this delish dish!

By the descriptors in the title, you might be able to imagine just how mouth-watering it is.  I took a few pictures, but they truly do not do it justice.

Before I reveal the recipe, let me tell you a few things that made it extraordinary:

  • The butternut squash was roasted with olive oil and kosher salt, before being pureed into seductive, sweet oblivion

Roasted, cubed butternut. (Butternut can also be roasted whole. Mine just happened to be cubed and frozen.)

  • The unplanned co-star of the dish–the cabbage–happened to be picked up that morning at farmer’s market

Early season, farmer’s market cabbage

  • The goat cheese also came from the farmer’s market stall of a man from just down the road (and it’s SO good!)

Now, on to what you have been waiting, so patiently, for… The recipe!

(serves about 4)

package of wonton wrappers (store the extras airtight and in the freezer for the next time)
2 c. butternut squash, sprinkled with salt and roasted in olive oil–pureed
5-6 Tbsp goat cheese
1 small head of savoy cabbage
1/2 red onion
1/2 c. butter
16-20 sage leaves

Combine heated butternut squash with goat cheese, which should melt into the squash.  Set aside to let cool.

In a pan melt butter over med-low heat and add sliced onion and cut-up cabbage. Sprinkle with salt and grind a little pepper over top. Add sage leaves. Heat until cabbage reduces in size a little and becomes soft, stirring occasionally.

In the meantime, spread wonton wrappers out on counter and prepare a small dish of water (for sealing). Scoop 1-2 tsp of squash mixture onto the center of the wrapper. Dip fingers in water and run over all four edges of the wrapper.  Pick up one corner of the wrapper and fold it to the corner diagonally across from it, making a triangular shape. Push down on the edges so that the ravioli is sealed tight. Fold the ravioli again by dabbing water on one of the ends of the long side and pushing it to the other corner on the same side.

Toss ravioli in a bit of flour to get rid of excess moisture.  Once all raviolis have been made, toss them gently into a boiling pot of well-salted water.  Boil for a few minutes until they float.

Dip from the pot and place in serving dish. Remove cabbage, onion and sage butter from heat and scoop onto ravioli.  Toss together.  Serve hot.


Local, seasonal flavor made this dish extraordinary to the palates and plates of many of my friends this past weekend. Local foods also tend to be produced more ethically than food sourced from other regions of the world or from large farms on the other side of our own country. That’s my small plug asking you to support local whenever you can!  (Look for future posts on this, as it is quite a soapbox of mine.)


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