Easy Butternut Squash and Seville Orange Ravioli

  • Serves 4 People
  • Prep Time 30 min
  • Cook Time 5 min

Ravioli that’s easy? You may have to roll us out the door.


  • ½ cup + 1Tbsp butter, divided

  • 1 small shallot, minced

  • 1 cup roasted butternut squash purée

  • Salt & fresh ground pepper, to taste

  • 3 Tbsp heavy cream

  • 1 ½ Tbsp Crofter’s Seville Orange Just Fruit Spread

  • 3 Tbsp grated Parmigiano Reggiano cheese

  • Pinch of nutmeg

  • 1 package wonton wrappers

  • 1 egg, beaten


  1. In a large sauté pan, melt 1 Tbsp of butter and add shallot. Sauté for 1 minute.
  2. Add the butternut squash purée and cook until the mixture is slightly dry, about 2-3 minutes. Season with salt and fresh ground pepper to taste.
  3. Stir in heavy cream and Crofter’s Seville Orange Just Fruit Spread. Cook for 2 minutes.
  4. Remove from heat and stir in grated Parmigiano Reggiano cheese and nutmeg.
  5. Take the wonton wrappers and place 2 Tbsp of the butternut squash mixture into the centre of each.
  6. Grab one corner of the square shaped wonton gently and bring it to the opposite side so the wonton forms a triangle shape.
  7. Seal the edges by brushing one side of the wonton triangle edge with beaten egg and pressing gently with the other side to create a pouch.
  8. Gently drop the wontons into boiling water and cook for 2-3 minutes or until the wontons start to float.
  9. Remove them from the water and drain well.
  10. Season the wontons to taste with salt and freshly ground pepper.
  11. In a sauté pan, add the remaining 1/2 cup butter and cook on low heat until the butter starts to brown.
  12. Remove from heat.
  13. Place the Raviolis in the centre of a platter and spoon the browned butter over them. Garnish with more grated Parmigiano Reggiano cheese.