Butternut Squash Pasta with Wonton Wrappers

Homemade ravioli or tortellini made easy with wonton wrappers, and a cheesy butternut squash filling.
1 1/2 cups butternut squash, cooked and mashed
1 cup ricotta cheese
1/2 cup parmesan cheese
1/2 tsp garlic powder
1/4 tsp nutmeg
1/4 tsp salt
1/4 tsp pepper
1 package wonton wrappers
In a medium bowl combine squash, cheese, garlic powder, nutmeg, salt and pepper. This will be your filling.
If making ravioli, you can either take a whole wonton wrapper or divide it into 4 smaller squares to make them more ‘kid-sized’, as I did. Place a tablespoon (or a teaspoon for the smaller version) of filling in the center of each wonton.
Wet the edges with water and top with another wonton wrapper. Press around the edges to seal them closed.
To make tortellini (which I found to be easier), place a teaspoon of filling on the center of a full-size wonton wrapper. Wet the edges and fold diagonally so it forms a triangle.

Like my nails? I had a manicure (very rare for me). The polish only lasted two days before chipping off, so I’m glad I have these photos to remember the brief moment when my hands looked pretty.
Anyway, back to tortellini. Now bring the two far corners together and wrap them around the center. Wet the end so it sticks and holds together.

Place on a baking sheet lined with wax paper. You can freeze them at this point, and transfer them into a freezer bag once frozen, or just cook them fresh. To cook, place in boiling water for a few minutes until they float. Serve with your favourite pasta sauce, pesto, or butter and herb mixture.

Using wonton wrappers to make ravioli and tortellini is an idea that has been floating around the blogosphere for a while now and was something I had been wanting to try. I finally got around to trying it and it definitely is a lot of fun! The wonton wrappers are easier than making your own pasta, but they are much thinner and more delicate than regular pasta, so some of the filling leaked out when I boiled them. The best advice I can give for these is not to overstuff or overcook them or they will leak. They were still mighty tasty though. I thought butternut squash and cheese would be a good filling, because I love Butternut Squash Lasagna so much. This is a similar idea, and just as yummy, in my opinon. The boys weren’t crazy over them, but that’s fine because then I had enough for leftovers for lunch the next day. I also have some in the freezer too, so I can’t wait to have them again. I served them with butter, garlic, oregano, and parmesan cheese. It was divine! The boys just don’t appreciate this kind of thing like I do.

Now for Menu Plan Monday. I’ve been slacking off the last few weeks. It’s not that I didn’t have meal plans, it’s just that I didn’t get around to posting them. Plus, they haven’t been all that interesting lately because Tony has been away a lot. We’ve been eating pancakes and pasta rather frequently lately. This week I put a little more effort into it. I hope you enjoy!
Tuesday: Bok Choy and Bacon Chow-Mein
Wednesday: Ukrainian Mac and Cheese
Thursday: Chicken Satay and Peanut Sauce
Friday: Lentil Sloppy Joes
Saturday: Tuna Casserole
Sunday: Migas
Monday: Cashew Chicken
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Welcome! I’m Megan.

My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” Read More…

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