Butternut Squash Filled Ravioli Over Spinach, Artichokes, Capers, and Sun-Dried Tomatoes


For the ravioli

  • 2 cups butternut squash – peeled and chopped
  • Half a sweet onion – chopped
  • 3 cloves of garlic – peeled
  • 1 Tbs olive oil
  • Half teaspoon of salt
  • Quarter teaspoon black pepper
  • 1 Tbs brown sugar
  • Quarter cup grated parmesan cheese
  • 1 package won-ton wrappers (or homemade fresh pasta)
  • 2 Tbs butter

For the spinach & artichokes:

  • 2 Tbs Olive Oil
  • Quarter cup sun-dried tomatoes – chopped
  • 1 can artichoke hearts – quartered
  • 4 cloves of garlic – minced
  • 4 Tbs capers – drained
  • 1 tsp Italian seasoning
  • 2 cups fresh spinach or swiss chard
  • Quarter cup shredded parmesan cheese


  • Preheat your oven to 425°
  • Add squash, onion, and garlic to a baking sheet. Sprinkle with salt and pepper, then drizzle olive oil over. Toss to coat all the veggies.
  • Bake until the squash is golden brown and tender, about 30 minutes, turning about halfway through to keep from burning.
  • After the squash and veggies are cooked add them to the bowl of a food processor along with the parmesan cheese and brown sugar. Pulse until it is nice and smooth, then allow it to cool.
  • Lay out a wonton wrapper and dab your finger in water, then coat the wrapper.
  • Place about a tablespoon of the squash mixture on the wrapper and cover with a second one, pressing them together firmly. I then use a ravioli cutter to cut to the shape I want. Set aside and fill the remaining wrappers. I place mine on a wire cooling rack so they don’t stick or get soggy spots.
  • In a large, deep skillet, melt the two tablespoons of butter over medium heat. Add the ravioli and gently brown on each side, then remove them from the pan. I cover mine with foil and put them in the oven I have turned off from making the filling to keep them warm.
  • Over the same heat and to the same pan, add two tablespoons of olive oil (or, you can add the oil from the jar of sun dried tomatoes for extra lovely flavor!)
  • To this, add the chopped sun-dried tomatoes, artichokes, minced garlic, capers, Italian seasoning, and cook for 2 or 3 minutes.
  • Add the fresh spinach, continuing to cook, stirring frequently, until the spinach has wilted.
  • Plate immediately and top with ravioli and shredded parmesan.
  • Enjoy!


  • An extra pinch of red pepper flakes is good in this dish too, added when you add the Italian seasoning.
  • Toasted pine nuts are a great addition along with the parmesan cheese at the end.

One response to “Butternut Squash Filled Ravioli Over Spinach, Artichokes, Capers, and Sun-Dried Tomatoes”

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