Summer Squash Ravioli

July 13, 2020

Wonton wrappers are made of flour, egg, water, and salt, making them the perfect substitute for fresh pasta. Here, we’re swapping these thin-sliced dough squares for homemade ravioli considering how difficult it is to roll fresh pasta dough into uniform thinness without a machine. Plus, it’s a great time saving tool! This recipe takes advantage of in-season summer squash for a delightful, light filling for these simple ravioli. Finish this impressive meal in a tongue-coating butter emulsion, and voila—fresh ravioli



1 package wonton wrappers

3 medium sized summer squash 

¼ cup olive oil, plus more

2 cup ricotta cheese

2 cup mascarpone cheese

½ cup parmesan cheese

2 egg yolks

2 tsp. lemon juice

1 tsp. lemon zest

1 head of garlic

2 tsp. salt

1 tsp. black pepper

4 Tbsp. butter



  1. Check the water content of the ricotta. If it is not drained, line a colander with a cheesecloth and place ricotta on top. Cover with the remaining edges of the cheesecloth or a paper towel. Place a can on top to promote drainage. Place over a bowl to avoid making a mess and let sit for two to four hours. 
  2. In the meantime, cut squash into 1” pieces, removing the tops, leaving the skin intact. 
  3. Toss with ¼ cup of olive oil and a generous amount of salt and pepper. 
  4. Place garlic on a sheet of tin foil and drizzle with olive oil before wrapping foil into a ball. 
  5. Roast squash and garlic for 45 minutes at 400 degrees.
  6. Squeeze water from squash using a reusable towel (otherwise the filling will be too thin).
  7. Unwrap garlic from tin foil and remove peels before placing in a blender with squash, ricotta cheese, mascarpone cheese, parmesan cheese, egg yolks, lemon juice, lemon zest, salt, and pepper
  8. Pulse until smooth and set aside. 
  9. For filling the ravioli, fill a small bowl with water.
  10. Dip a finger into the water and wet the edges of two wonton wrappers. Place a teaspoon-sized dollop of filling in the center of one wrapper, and cover with the other.
  11. Press out air pockets and make sure dough is flesh against the filling so that it will not burst when cooking. 
  12.  Repeat this process until no filling remains.
  13. Salt a pot of boiling water (it should taste like the sea!). Bring to a boil and cook ravioli for 3 minutes each. Reserve one cup of pasta water for later. 
  14. In a medium saucepan, melt the butter and combine pasta water until emulsified. 
  15. Place the pasta in the pan and stir to coat, taking care not to pierce the ravioli. 
  16. Serve with fresh lemon zest, a sprinkling parmesan cheese, and black pepper.


Recipe and Photos by Local Roots Volunteer Jess Santoro (@jess_santoro)

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