Easy Butternut Squash Ravioli
Whole Foods Market www.wholefoodsmarket.com
The classic combo of winter squash and sage are the stars of this recipe, made extra simple by using wonton wrappers. Love cheese? You can stir 1/2 cup grated Gruyère or crumbled goat cheese into the filling and use a few more wrappers. Either way, browned butter, a cream sauce or caramelized onions with walnuts would be a perfect topping.
1 ½ cups pureed butternut squash (or mashed) 1 tablespoonfresh sage (finely chopped) ½ teaspoon fine sea salt ¼ teaspoon black pepper (ground) 32 square wonton wrappers ¼ teaspoon nutmeg (grated)
Line a baking sheet with parchment paper. In a medium bowl, stir together squash, sage, salt, nutmeg and pepper. Lay wonton wrapper on a work surface and place 1 teaspoon filling in center. Dip your finger in a small bowl of water and “paint” edges of wrapper with water. Fold wrapper over filling, making a triangle, and press edges together to seal well. Bring opposite corners together and seal with a little water, making an envelope shape. Place on the prepared baking sheet. Repeat with remaining wrappers and filling. Meanwhile, bring a large pot of water to a boil. Add ravioli and cook until cooked through, about 4 minutes, stirring gently once or twice so they don’t stick to the pot or each other. Uncooked ravioli can be frozen on the baking sheet, then packed in a freezer bag and frozen for up to 3 months; cook them (still frozen) for about 5 minutes.