Easy Butternut Squash Ravioli
Recipe information
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Cooking:
30 min.
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Servings per container:
6
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Ingredients for - Easy Butternut Squash Ravioli

1. Mashed, cooked butternut squash - 1 cup
2. Salt - ½ teaspoon
3. Freshly ground black pepper - ½ teaspoon
4. Cayenne pepper - 1 pinch
5. Mascarpone cheese - ½ cup
6. Egg yolk - 1
7. Grated Parmesan cheese - ⅓ cup
8. Round wonton wrappers - 1 (16 ounce) package
9. Butter - 2 tablespoons
10. Garlic, unpeeled - 1 clove
11. Chopped fresh sage to taste - 1 clove
12. Grated Parmesan cheese, or to taste - 1 tablespoon

How to cook deliciously - Easy Butternut Squash Ravioli

1. Stage

Place 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.

2. Stage

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.

3. Stage

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.

4. Stage

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. Chef John