Butternut Squash Ravioli in Cider Broth Recipe

Name: Butternut Squash Ravioli in Cider Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds butternut squash, halved lengthwise, seeded; 2 tablespoons brown sugar; 1/8 teaspoon ground cinnamon; 1/4 cup pure maple syrup; 3 tablespoons butter; 1/2 cup water; 1 cup ricotta cheese; 1/4 cup grated Parmesan cheese; 3 tablespoons chopped fresh parsley; 1/2 teaspoon chopped fresh thyme; 32 (about) gyoza (potsticker) wrappers*; 1/3 cup chopped shallots (about 2); 1 1/2 cups chicken stock or canned broth; 1/2 cup apple cider; Shaved Parmesan cheese; *Available at Asian markets, gyoza wrappers can also be found in the refrigerated section of many supermarkets. If unavailable, substitute wonton wrappers and cut into 3 1/2-inch rounds.

Servings: persons

1 1/2 pounds butternut squash, halved lengthwise, seeded
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1/4 cup pure maple syrup
3 tablespoons butter
1/2 cup water
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley
1/2 teaspoon chopped fresh thyme
32 (about) gyoza (potsticker) wrappers*
1/3 cup chopped shallots (about 2)
1 1/2 cups chicken stock or canned broth
1/2 cup apple cider
Shaved Parmesan cheese
*Available at Asian markets, gyoza wrappers can also be found in the refrigerated section of many supermarkets. If unavailable, substitute wonton wrappers and cut into 3 1/2-inch rounds.

1
Preheat oven to 350F.
2
Place squash, cut side up, in baking pan.
3
Sprinkle with brown sugar and cinnamon; season with salt and pepper.
4
Drizzle with syrup; dot with 1 tablespoon butter.
5
Pour 1/2 cup water into bottom of pan.
6
Bake until squash is tender, about 1 hour.
7
Cool completely.
8
Scoop out squash into bowl.
9
Mash.
10
Transfer 3/4 cup squash to medium bowl (reserve remaining squash for another use).
11
Mix in ricotta, 1/4 cup grated Parmesan, 2 tablespoons parsley and thyme.
12
Season with salt and pepper.
13
Place wrappers on work surface.
14
Place 1 level tablespoon filling in center of each.
15
Brush edges with water; fold each in half, pressing edges to seal.
16
(Ravioli can be made 4 hours ahead.
17
Arrange in single layer on foil-lined baking sheets dusted with flour.
18
Cover and refrigerate.)
19
Melt 2 tablespoons butter in large pan over medium heat.
20
Add shallots; saute 1 minute.
21
Add stock and cider; simmer 8 minutes.
22
Add 1 tablespoon parsley.
23
Season with salt and pepper.
24
Working in batches, cook ravioli in pot of boiling salted water until just tender, about 1 minute.
25
Using slotted spoon, divide ravioli among shallow soup bowls.
26
Bring cider broth to simmer; ladle over ravioli.
27
Top with shaved Parmesan.

1663

kcal

Calories

160

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 pounds butternut squash, halved lengthwise, seeded, 2 tablespoons brown sugar, 1/8 teaspoon ground cinnamon, 1/4 cup pure maple syrup, and more.

Yes, Butternut Squash Ravioli in Cider Broth falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Ravioli in Cider Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions