Drink.  Learn.  Laugh.  Repeat.

Welcome Back!Sign in here:

Not Registered?Become one of our thirsty clan 327,145 strong:

Register Today!

Butternut Squash and Goat Cheese Ravioli

Butternut Squash and Goat Cheese Ravioli

Difficulty Level: Medium
(Makes 30 ravioli, serves 6)


2 pounds butternut squash (1 large), halved lengthwise and seeded
1 small onion, chopped
1 tsp. fresh sage, minced
1 tbsp unsalted butter
1 clove garlic, minced
3 ounces, goat cheese

1 pkg wonton wrappers (60)

unsalted butter
Hazelnut oil
Fresh Sage, minced


Preheat oven to 425 degrees F. and lightly grease a baking sheet

Make filling:

Put squash halves, flesh sides down, on baking sheet and roast in middle of oven for 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out the flesh into a bowl and discard skin. Mash squash with a fork until smooth.

While squash is roasting, in a skillet cook onion and sage in butter with S&P to taste over medium heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, additional 1 minute.

Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.

Fill a large pot with water and bring to a gentle boil for ravioli.

Put 1 wonton wrapper on a lightly floured surface, keeping remaining wrappers in plastic wrap, and mound 1 Tbsp of the filling in the center. Lightly brush edges of wrapper with water and put a second wrapper over the first, pressing down around filling to force out air and seal edges well. (I actually turned up the sides and re-wet to make sure the filling didn't ooze out). Transfer formed ravioli to a towel to dry slightly.

Cook ravioli in batches in gently boiling water for approx. 4-6 minutes or until they rise to the surface and are tender. (Do not let the water boil vigorously once the ravioli have been added).

While ravioli are cooking heat butter (to your liking) with small amount of hazelnut oil and fresh chopped sage.

When ravioli are done take out with a slotted spoon to drain and set on individual plates. Do not dump out into a colander or they will tear. Pour butter topping over ravioli and serve.


Complementary Wines: Champagne Brut, Muscat: orange, Riesling

If you'd like more delicious recipes and wine pairings, join my website.

Visit 's wine and food blog At Home with Vicki Bensinger.

Return to Recipes



Join me in a free online video class to learn the secrets to perfect pairings.

Wine of the Week

As featured on  

CTV Wine of the Week!

VINADA® Sparkling Wine
Crispy Chardonnay Mini Sparkling,
Languedoc ...

Natalie MacLean

Natalie MacLean offers North America's most popular online wine and food pairing classes. She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, both selected as one of Amazon's Best Books of the Year.

Join 327,145 thirsty wine lovers who get access to all of her wine reviews by becoming a member of her site. Take a free online pairing class with her here.



Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times


Access my reviews on mobile with the bar code scanner.


Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a feisty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  




Winner World's Best Drink Writer
WFour-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award