Wednesday, June 13, 2012

Oven Roasted Butternut Squash Ravioli with Vidalia Onion Dipping Sauce

I had a box of butternut squash ravioli in my freezer and I was so ready to use it.  I wanted to oven roast them.  Most recipes on the internet suggest that you fry the ravioli.  I don't like to fry foods.  Not just for heath reasons.  I'm scared to fry food.  I don't know, it just seems dangerous.  Any time I can roast rather than fry, that is what I choose to do.  These were really good with the Vidalia Onion Dipping Sauce.  I got that recipe from another blogger, the happy little tomato.  The sauce is really good.  I am sure you could use this recipe to roast any kind of ravioli you prefer.  I think it would be great with pumpkin ravioli or even cheese ravioli.  I am not sure about meat ravioli but it would probably be fine.  

Oven Roasted Butternut Squash Ravioli


1 bag (about 14 oz) Butternut Squash Ravioli (fresh or frozen)
1-1/2 cup Italian Style Bread Crumbs (see recipe below)
1 egg
1 Tbs. water


1.     Cook ravioli until al dente (follow directions on the package)
2.     Cool.
3.     Mix egg and water in a small bowl.
4.     Dredge ravioli in egg and then bread crumbs.
5.     Place breaded ravioli on a grate placed in a cookie sheet.
6.     Heat oven to 400 degrees F.
7.     Bake ravioli for 20 – 25 minutes.
8.     Serve ravioli with dip if desired.

Vidalia Onion Spicy Dipping Sauce: 

1 cup sweet vidalia onion salad dressing
1 cup of mayonnaise
1 tsp. of smoked paprika
1/2 tsp. of cayenne pepper
1/2 tsp of sage
1 tsp of garlic salt

Whisk all ingredients together in a small bowl.  Chill for ½ hour or more before serving.

Italian Bread Crumbs

Enough Bread to make 1 cup plain Bread Crumbs
½ teaspoon salt
½ teaspoon dried parsley flakes
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon dried basil


1.    If your bread is too fresh, put it in a low oven 300 – 325 degrees for about 20 minutes.  Otherwise, just tear bread and put into food processor until coarsely ground.
2.    Combine all spices in a small bowl, toss with bread crumbs until thoroughly blended.
3.     Store in airtight container and use in any recipe calling for Italian bread crumbs.