Butternut Squash Ravioli

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Butternut Squash Ravioli


  • 1 package Cappello’s Lasagna Sheets, thawed if frozen
  • 1/2 cup canned organic butternut squash
  • 3 tablespoons grated Parmesan cheese 1/8 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper 1/8 teaspoon turmeric
  • 1/4 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 cup chicken bone broth
  • 1 tablespoon ghee
  • 2 tablespoons chopped pecans
  • Optional: fresh sage, microgreens


  • In a medium bowl, combine butternut squash, Parmesan, salt, pepper, turmeric, and thyme. Stir well
  • Cut each lasagna sheet into three equal squares and brush with water to dampen.
  • Spoon 2 teaspoons of the butternut squash mixture into the center of half of the lasagna sheet squares. Top with a second square and press down gently on edges to seal. Use a 3-inch ravioli stamp to cut and seal ravioli, or alternatively, use a fork to crimp the edges of each ravioli.
  • Place ravioli into a large saucepan of boiling, salted water, and cook for 2 minutes. Drain and set aside.
  • Place bone broth and ghee in a small skillet. Bring to a boil. Add pecans then ravioli, tossing to coat. Garnish with fresh sage leaves and microgreens, as desired.