Baked squash ravioli with green olive & garlic sauce

Seriously delicious and really not that hard. This is a regular dinner at our house. The filling recipe makes a large amount. You can freeze the leftovers in ice cube trays for a quick dinner another day, or you can make a half recipe. The filling is also good as a pasta sauce or on eggs and toast.


  • 3 cups cooked butternut squash (peeling, cubing and steaming is the fastest way to cook; slicing and baking is the easiest but takes 35-45 minutes)
  • 1/2 cup sliced onions
  • 2 cloves chopped or pressed garlic
  • 1/2 tsp salt
  • Black pepper to taste
  • 1/4 tsp cinnamon
  • 1/2 tsp cumin
  • 3/4 tsp curry powder
  • 1 egg
  • 1/4 cup parmesan or romano cheese, grated
  • Wonton wrappers (we often find these with the tofu at the grocery store)
  • Coconut oil or another high temperature oil
  • 3-5 large cloves of garlic minced or pressed (or more if you love garlic)
  • 1/3 of a cup olive oil (or more if you love olive oil)
  • 1/2 cup green olives chopped or sliced (or more if you love green olives)
  • Pesto, tomato sauce or ranch dressing (other optional toppings)


  1. Preheat oven to 400 degrees F.
  2. Blend all filling ingredients (everything listed above wonton wrappers above) with an immersion blender, blender or food processor (if you want it a little chunky you can just mash the squash and dice the onions).
  3. You can substitute other spices, fresh herbs, dill, pesto or whatever else you like for the seasonings I use.
  4. Lightly oil a baking pan or cookie sheet and spread out a single layer of wonton wrappers.
  5. Put 1-2 T of filling on each wrapper (You might want to cover one or two before filling them all to get the amount right as it’s annoying when the filling squishes out the sides.)
  6. With your finger or a brush, wet the edges of each wrapper. Then place another wrapper on top, pressing around the edges to seal. (You can wet several at a time but don’t do them all at once unless you’re really fast. They’ll dry out and not stick.)
  7. Flip each ravioli over so both sides have a little oil on them.
  8. Bake 6-8 minutes.
  9. Flip each ravioli and bake another 3-5 minutes. (Experiment to see if you prefer them on the crunchy side or the chewy side. We like them both ways. They burn fast, so keep an eye on them.)
  10. You can also boil these but they stick together, so boil only a few at a time for 2-4 minutes and spread out on a plate or serve immediately.
  11. To make the sauce, saute garlic in olive oil over medium heat until desired doneness. Remove from heat and stir in olives. See quantities at the end of the ingredients list above. Other sauce options we like are: pesto, red sauce and ranch dressing