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Butternut Ravioli with Bourbon Pecan Sauce

 Butternut Ravioli with Bourbon Pecan Sauce
Each year our family receives 25 pounds of pecans from a friend. With that many nuts, it requires some imagination to create different recipes in order not to tire of their goodness. These tender butternut ravioli draped in a rich bourbon pecan sauce is one way I beat recipe fatigue. —Michele Claybrook-Lucas, Media, Pennsylvania
6 ServingsPrep: 30 min. Cook: 20 min.


  • 2 cups cubed peeled butternut squash
  • 1 can (14-1/2 ounces) vegetable broth
  • 1/8 teaspoon ground cloves
  • 1 cup ricotta cheese
  • 1/4 cup ground pecans, toasted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 32 wonton wrappers
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup half-and-half cream
  • 2/3 cup 2% milk
  • 1/2 cup finely chopped pecans, toasted
  • 1 tablespoon bourbon
  • Minced fresh parsley and additional chopped pecans


  • In a large saucepan, combine squash and broth. Bring to a boil.

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Butternut Ravioli with Bourbon Pecan Sauce (continued)

Directions (continued)

  • Reduce heat; cover and simmer for 15-20 minutes or until squash is
  • tender. Drain. Mash squash with cloves. Transfer to a large bowl;
  • cool to room temperature.
  • In a small bowl, combine the ricotta, pecans, garlic powder, salt and
  • pepper; add to squash mixture.
  • Spoon 1 tablespoon squash mixture off center on a wonton wrapper.
  • (Keep wrappers covered with a damp paper towel until ready to use.)
  • Moisten edges with water. Fold wonton over diagonally and seal edges
  • of triangle with a fork. Repeat with remaining wrappers and filling.
  • Refrigerate for 5-10 minutes.
  • In a Dutch oven, bring water to a boil. Reduce heat to a gentle
  • simmer. Cook ravioli in batches for 1-2 minutes or until they float.
  • Remove with a slotted spoon; keep warm.
  • Meanwhile, in a small skillet, melt butter. Stir in the flour, salt
  • and pepper until smooth. Gradually stir in cream and milk. Bring to
  • a boil; cook and stir for 2 minutes or until thickened. Stir in
  • pecans and bourbon; heat through. Serve with ravioli. Sprinkle with
  • parsley and additional pecans.
  • Yield: 6 servings.
Nutritional Facts: 5 ravioli with 3 tablespoons sauce (calculated without additional pecans) equals 415 calories, 22 g fat (8 g saturated fat), 48 mg cholesterol, 1,071 mg sodium, 41 g carbohydrate, 3 g fiber, 13 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.