Butternut Squash with Ravioli Recipe

Butternut squash with ravioli topped with cheese.

Here is a quick recipe for making Butternut squash ravioli without taking the trouble of making the ravioli. It uses ready wonton skins for a quick and delicious supper dish. Remember to serve the ravioli with your favorite pasta sauce.

Ingredients

1 butternut squash

Salt and pepper to taste

1 pack wonton skins

A few sprigs of parsley

1/4 teaspoon nutmeg

8 oz. Ricotta cheese

Directions

1. Preheat oven to 375°F. Prick the squash all over and place it on a baking sheet. Bake the squash for one hour or until done. Set the squash aside and allow it to cool.
2. Once the squash has cooled, cut it and scoop out the flesh. Combine the squash with salt, pepper, parsley, and nutmeg. Blend in the Ricotta cheese until the mixture is creamy. Set aside.
3. Boil water in a medium sized pot. Scoop about a teaspoon of the squash mixture into the center of each wonton skin. Dip your index finger into a cup of water and trace a line around the four edges of the wonton skin. Now fold one edge of the wonton skin over the squash mixture and press it into the other side to form a triangle. After you have prepared a batch of ravioli drop them into the boiling water and cook for about five minutes. When you see the ravioli floating to the brim of the pot, you will know they are done.

Tips

Serve Butternut squash ravioli with any pasta sauce. Picture by cherrylet.