Butternut Squash Ravioli

November 5, 2013


  • 1  ½ cups mashed, cooked butternut squash
  • 1 cup Ricotta Cheese
  • 1/2 cup Grated Parmesan, plus more for garnish
  • 1 egg white
  • Salt And Pepper, to taste
  • 1 pinch nutmeg
  • 1 pinch dried sage
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 package Wonton Wrappers
  • Kosher Salt & Freshly Ground Black Pepper, For Serving
  • 3 Tablespoons Water


    Preheat oven to 350. Cut squash in half and scoop out seeds. Drizzle with Olio Nuovo and season with salt and pepper. Cook for about 1 hour, until a fork can easily be inserted into squash.
    Once squash has cooled and able to handle, scoop out squash into a mixing bowl. Add salt, black pepper, onion powder, garlic powder, ground sage and nutmeg. Stir in ricotta cheese, egg white, and 1/4 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 triangle, and press the edges to seal. Repeat with the remaining wonton wrappers.
    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, top with your favorite pasta sauce (we recommend a white sauce or just a drizzle of olive oil). Sprinkle with black pepper, and extra Parmesan cheese to taste.

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