Easy Butternut Squash Ravioli
Sieve the ricotta and add all the other ingredients;
Recipe Summary Easy Butternut Squash Ravioli
These easy butternut squash ravioli are a terrific way to use up leftover roasted butternut squash. They can stand in equally well as either the ideal appetizer or as an elegant main dish for dinner. The secret? Wonton wrappers instead of pasta make these ravioli incredibly easy.Ingredients | Sweet Ravioli Nøtter1 cup mashed, cooked butternut squash½ teaspoon salt½ teaspoon freshly ground black pepper1 pinch cayenne pepper½ cup mascarpone cheese1 egg yolk⅓ cup grated Parmesan cheese1 (16 ounce) package round wonton wrappers2 tablespoons butter1 clove garlic, unpeeledchopped fresh sage to taste1 tablespoon grated Parmesan cheese, or to tasteDirectionsPlace cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.Info | Sweet Ravioli Nøtterprep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
6
Yield:
6 servings
TAG : Easy Butternut Squash RavioliAppetizers and Snacks,