Butternut & Swiss Cheese Ravioli Soup Recipe Paired with Merlot

Butternut & Swiss Cheese Ravioli Soup RecipeButternut & Swiss Cheese Ravioli Soup

Autumn is the perfect time of year to stock up on flavourful squashes as they’re in season.

This harvest-inspired soup will be an instant hit – whether you’re entertaining guests or getting the family together.

And the delicious combination of fall squash and Canadian Swiss cheese will have everyone asking for seconds.

This Butternut & Swiss Cheese Ravioli Soup is so delicious it’s worth every second spent in the kitchen making it.

All you’ll need is some tasty cheese, wontons, and squash, and you’re halfway there.

The finishing touch is finding the perfect wine to bring out the nutty flavour of Canadian Swiss cheese.

I recommend a spectacular BC Merlot with enticing aromas of smoke and fleshy dark fruit like the 2011 Quails’ Gate Estate Merlot.

Butternut & Swiss Cheese Ravioli Soup Recipe


2 cups (500 mL) butternut squash, peeled and dicedQuails' Gate Estate Winery Merlot 2011
2 cloves garlic, peeled
5 amaretti cookies
1⁄3 cup (75 mL) Italian-style breadcrumbs
1 egg, separated
1 3⁄4 cups (425 mL) Canadian Swiss cheese, grated, divided
Salt and freshly ground pepper
48 wonton wrappers
6 cups (1.5 L) low-sodium beef broth
3 sprigs of fresh thyme
1 leek, green part only, thinly sliced


Cook squash with garlic in salted water until tender, about 10–15 minutes. Drain and let cool.

In a food processor, crush cookies with breadcrumbs. Add squash and garlic and process until smooth. Mix in egg yolk and 1 1⁄3 cups (325 mL) cheese. Season with salt and pepper.

Lay out half the wonton wrappers on a work surface. Place a spoonful of squash mixture in the middle of each wrapper.

Brush the edges of each wrapper with lightly beaten egg white and cover with remaining wrappers. Firmly press the edges together to seal the ravioli. Refrigerate until ready to cook or freeze for future use.

In a large saucepan, bring broth to a boil with thyme and leek. Add ravioli and cook 3–4 minutes (6–8 minutes if frozen). Serve immediately with 3–4 ravioli per bowl, garnished with the remaining cheese.

Canadian Cheddar, Gouda, Monterey Jack

This recipe was developed by AllYouNeedIsCheese.ca, where you can discover more delicious recipes.



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