Butternut Ravioli II

Butternut Ravioli are simple to prepare using store bought wonton wrappers. They are versatile as a side dish or the base of a vegetarian meal. If you choose to freeze Butternut Ravioli take care to keep them separated in flat layers and handle them gently so they don’t break.

1 small butternut squash, halved lengthwise and seeded
2 tsp olive oil
1/4 cup Parmesan cheese, grated
1/2 cup part-skim ricotta cheese
1 16 oz pkg wonton wrappers, 48 wrappers
melted butter or sauce of choice

1. Preheat the oven to 400 and line a baking sheet with aluminum foil for easy clean-up.
2. Brush the cut sides of the squash with olive oil and place cut side down on the baking sheet. With a fork, pierce the skin of the squash in several places.
3. Roast the squash for 30 minutes, or until the flesh is fork tender, then allow to cool slightly.
4. Scoop the flesh of the squash into a large bowl and discard the skin, then mash the squash until smooth.
5. Remove one cup of the squash to a medium bowl and reserve the remaining squash for another use or freeze for the future when butternut squash is not in season.
6. Combine the cup of squash, Parmesan, and ricotta cheese, mixing well. If desired, season with salt and pepper to taste.
7. Remove the wonton wrappers from their plastic and place on a working surface. Cover the wrappers with a damp paper towel and then a sheet of plastic wrap to keep them from drying out. Position a small bowl of water nearby.
8. Working with one at a time, place a wrapper on the working surface. Put a scant tablespoon of the squash filling in the center, and brush all the edges with water. Position a second wrapper over the filling. Working from the center out to eliminate any air, press the two wrappers firmly together to seal. Remove to a baking sheet, layering all the ravioli between sheets of plastic wrap to keep them from sticking together.
9. When all the ravioli have been formed bring a large pot of generously salted water to a low boil. Cooking the ravioli too vigorously will cause them to break apart, but just simmering water will allow them to melt into the water.
10. Drop a few ravioli at a time into the water. When the ravioli float to the top, gently turn them over and cook another minute or so, then carefully remove to a wide pan or skillet to bathe in melted butter or your sauce of choice.

Servings: 4
Yield: 24 ravioli

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