Easy Butternut Squash Ravioli
Description
Butternut squash ravioli filled with roasted butternut squash, mascarpone, and sage. This easy recipe from Chef John uses wonton wrappers instead of pasta.
Ingredients
•
1 cup mashed, cooked butternut squash
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1 pinch cayenne pepper
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1/2 cup mascarpone cheese
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1 egg yolk
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1/3 cup grated Parmesan cheese
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1 (16 ounce) package round wonton wrappers
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2 tablespoons butter
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1 clove garlic, unpeeled
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chopped fresh sage to taste
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1 tablespoon grated Parmesan cheese, or to taste
Directions
1
Gather all ingredients.
2
Place mashed 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 filling is combined.
3
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.
4
Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
5
Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic.
6
Meanwhile, bring a saucepan of lightly salted water to a boil. Drop filled ravioli into boiling water, a few at a time, and cook until they float to the top, about 2 minutes.
7
Drain ravioli, and transfer to the skillet. Increase heat to medium-high, and cook just until ravioli are infused with garlic butter flavor, about 2 or 3 more minutes.
8
Serve hot; sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.