Butternut Squash Creamy Ravioli

🧂 Ingredients

• 2 cups butternut squash

  roasted and mashed
• ½ cup ricotta cheese
• ¼ cup Parmesan cheese

  plus extra for garnish
• 1 package wonton wrappers

  about 24 pieces
• 4 tablespoon butter
• 1 teaspoon fresh sage

  chopped
• ¼ teaspoon nutmeg

  optional
• Salt and pepper to taste

Instructions

• 1 Preheat your oven to 400°F (200°C). Roast the butternut squash for 25 minutes or
  until soft. Mash and let it cool.
• 2 In a bowl, mix the mashed squash, ricotta, Parmesan, nutmeg, salt, and pepper to
  make the filling.
• 3 Lay out the wonton wrappers on a clean surface. Place a small spoonful of
  filling in the center of each wrapper.
• 4 Wet the edges of the wrapper with water, fold it over into a triangle or square,
  and press to seal. Repeat with the remaining wrappers.
• 5 Boil a large pot of salted water. Cook the ravioli in batches for 2-3 minutes or
  until they float to the top. Remove with a slotted spoon.
• 6 In a skillet, melt the butter over medium heat. Add the sage and cook until
  fragrant. Toss the cooked ravioli gently in the butter sauce.
• 7 Serve warm, garnished with extra Parmesan and fresh sage.

Nutrition Info