Fennel Sausage Ravioli

I came up with these delicious delicacies one night when, having cooked an entire 2 acorn squash for dinner for Jason and I, we had a ton left over. I wondered out loud what I should do with them, and Jason said, "make them into pasta!" Thus, this recipe was born. This is a great recipe to make a large batch of and freeze for a quick weeknight meal, or to keep on hand for unexpected company. It's tasty, easy, and decidedly gourmet.

You will need:

1 acorn squash
1/2 fennel bulb
1/2 pound ground sausage
1 tsp. balsamic vinegar
1 egg
1/2 cup shredded aged white cheddar, or your favorite Italian cheese
1 tsp. salt
Ground black pepper to taste
Fresh won ton wrappers*
1-2 TB. melted butter
Powdered sugar, optional

Step 1: Preheat oven to 350 degrees. Half acorn squash, scoop out seeds, and place cut side down on a baking sheet. Bake for 30 minuets, flip squash over and bake another 30 minutes, or until tender. Remove from oven and allow to cool until you can safely handle the squash. Scoop all flesh into a bowl, and set aside.

Step 2: Finely chop the bulb section of the fennel bulb along with 2 or 3 "leafy" sections. Add this plus the ground sausage to a skillet over med-high heat and cook until sausage is no longer pink and fennel is soft, about 7 minutes. Add this mixture to the squash and allow to cool completely.

Step 3: Once mixture is cool, add the vinegar, egg, salt, pepper, and cheese. Mix thoroughly.

Step 4: To assemble the ravioli, take one won ton wrapper and place a small dollop of the sausage mixture in the center. Brush 2 sides of the wrapper with water, and fold over the other 2 sides to make a triangle. Press along the entire seam to close. Place on a baking sheet and repeat with the remaining wrappers.

Step 5: To freeze for later use, place the entire baking sheet in the freezer until the ravioli are frozen completely. Transfer to a freezer bag until later needed. To cook, bring a large pot of water to a boil. Add a few ravioli at a time and boil until all the ravioli are floating. Remove and place a serving platter tented with foil until all ravioli have been cooked.

Step 6: To serve, drizzle with melted butter and sprinkle lightly with powdered sugar. Makes approximately 36 ravioli.

Yum! These are so tasty and easy to make. Now, if only I had someone to share them with! I guess I will be freezing mine for later enjoyment.

Devonly, yours

*If you would like to make your own pasta dough, this is an easy recipe to follow. You can make them bigger if you like with your own dough.


  1. are these the ones you made for us all?

  2. No, these are a little different - they're my recipe. The ones I made you were sage and sweet potato.