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  • Stuffed ravioli with butternut squash

Recept time 30 min.
Recept time 4
Recept time Oven
Recept time Saucepan

The flavours of butternut squash, sage and prosciutto are a surprising combination. The sweet, nutty flavour of butternut squash goes well with the salty taste of prosciutto and the slightly bitter taste of sage.


  • ½ EAT ME butternut squash
  • 5 g of EAT ME sage
  • ½ EAT ME cayenne pepper
  • 12 wonton wrappers
  • 100 g prosciutto
  • 1 tbsp. olive oil
  • 150 g butter
  • 150 ml of sunflower oil
  • 1 egg
  • salt and pepper

Let's get to work

  1. Preheat oven to 200 °C
  2. Peel the butternut squash. Remove the stem and the bottom of the squash. Cut the butternut squash in half lengthwise and remove the seeds with a spoon. Cut the pumpkin into slices and then into pieces. Roast the pumpkin with 1 tbsp. olive oil in the oven for 15 minutes.
  3. Meanwhile, place a deep pan on the stove with 200 ml of sunflower oil and let it warm up.
  4. Fry 12 nice sage leaves and remove them with a wire spatula. Let the leaves dry on a piece of kitchen paper. Make sure the oil is hot, otherwise the leaves will only absorb fat and become soft.
  5. Cut the prosciutto into small strips and finely chop the sage and cayenne pepper.
  6. Mix the prosciutto, sage, cayenne pepper and butternut squash. Season to taste with salt and pepper.
  7. Take a wonton wrapper and place a spoonfull of the butternut squash mixture in the middle. Brush the edges with beaten egg and stick a wonton wrapper on top, press tightly and make sure there is no air left inside. Use a round shape to cut the raviolli and set aside.
  8. Now make the beurre noisette: heat the butter in a saucepan. Let the butter melt until it is light brown. Sift the beurre noisette through a fine sieve.
  9. Bring a large pan with water to the boil and add 1 tbsp olive oil. Boil the stuffed raviolli in about 5 minutes.
  10. Divide the ravioli over the plates, pour the beurre noisette over it and garnish with the fried sage leaves.


When the ravioli floats up, they are cooked.

More recipes with cayenne pepper

Limoenkip met avocadosalsa
Lime chicken breasts with avocado salsa
Truffelaardappelsalade met avocado
Truffle potato salad with avocado
Guacamole burgers
Mango salsa

Read more about the used products

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