To celebrate my friend’s birthday, I offered three choices – a gift, dinner/drinks out, or a homemade meal.  Priya, the birthday girl, picked the homemade meal.  Once we agreed on the date and time, I asked Priya to send me a few options for a recipe to prepare. 

The night before I got her answer, I was staring at a butternut squash, thinking how delicious it would be turned into ravioli.  I kid you not, but I almost fell off my chair when the next morning I read Priya’s message, requesting butternut squash ravioli for dinner.  I guess it was meant to be!

On the night of the dinner, Priya came over and we assembled these delicious Roasted Butternut Squash Ravioli with Three Cheeses and Basil along with the Spinach and Mushroom Cream Sauce.

How do you make the ravioli at home?  Originally, I was considering using fresh pasta for the ravioli, but unfortunately my grocery store did not carry this item.  Rather than using won ton wrappers and boiling ravioli, I chose the thicker and larger version of the won ton wrappers – egg roll wrappers.  After we stuffed and formed the ravioli, we baken them in the oven, skipping the mess of boiling altogether.

Roasted Butternut Squash Ravioli with Three Cheeses and Basil


4 cups roasted butternut squash

1 cup shredded Mozzarella cheese

1/2 cup shredded Parmesan cheese

1/4 cup crumbled feta cheese

1/4 cup basil, chopped

2 garlic cloves, grated

salt and coarsely ground pepper to taste

16 egg roll wrappers

1 egg, beaten

olive oil

coarsely ground sea salt


1.  Preheat the oven to 400 degrees.

2.  Combine the squash together with the cheese, basil, garlic, salt and pepper.  Stir well, taste, and adjust the seasoning with salt and pepper.

3.  Arrange egg roll wrappers on a cookie sheet lined with parchment paper.

4.  Scoop the filling in the middle of each wrapper and brush the exposed wrapper with a beaten egg.

5.  Cover each ravioli with a second piece of wrapper and form into a shape, being careful to remove air bubbles.  Press the two layers of wrapper together – here is where the egg becomes in handy and acts as glue.

6.  Cut out the shape of each ravioli, brush with olive oil and sprinkle with coarsely ground sea salt.

Priya and I played with different shape for the ravioli and made three varieties!

7.  Bake the ravioli in the preheated oven for about 15-20 minutes, or until they are golden brown.  I preferred mine slightly crispy on the outside, while Priya loved the soft ravioli.

We arranged the ravioli on top of a puddle of Spinach and Mushroom Cream Sauce and cheered to Priya’s birthday with a glass of red wine.

Feel free to garnish with fresh basil and an extra sprinkle of grated Parmesan cheese.  The ravioli will keep in the refrigerator for several days and can be pan sauted to reheat.  Enjoy!

I’m looking forward to celebrating more birthdays with this sunshine.  Thanks for your friendship, smiles, hugs, chocolate, and a candle. xoxo

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