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Easy Butternut Squash Ravioli
Easy Butternut Squash Ravioli
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Succulent butternut squash ravioli with creamy mascarpone, garlic, and sage filling, using wonton wrappers for a simple twist on a classic dish by Chef John.
Ingredients:
  • 1 cup mashed, cooked butternut squash
  • 0.5 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 0.5 cup mascarpone cheese
  • 1 egg yolk
  • 0.33333334326744 cup grated Parmesan cheese
  • 1 (16 ounce) package round wonton wrappers
  • 2 tablespoons butter
  • 1 clove garlic, unpeeled
  • chopped fresh sage to taste
  • 1 tablespoon grated Parmesan cheese, or to taste
Instructions:
  • Transfer the cooked squash to a large mixing bowl. Season with salt, black pepper, and cayenne pepper. Fold in the mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese until fully incorporated into a smooth filling.
  • Lay a wonton wrapper on a flat surface. Moisten the outer edge of the wrapper by running a wet finger along it. Spoon 1 teaspoon of filling onto the center of the wrapper. Fold the wonton in half into a half-moon shape, pressing the edges to seal. Repeat with the remaining wrappers.
  • Heat a deep skillet over medium-low heat and melt butter with a whole garlic clove. While that's cooking, bring a saucepan of lightly salted water to a boil.
  • Add the filled raviolis to the boiling water in batches and cook until they float, approximately 2 minutes. Drain the raviolis and transfer them to a skillet. Increase the heat to medium-high and cook for another 2-3 minutes until infused with garlic flavor. Serve with chopped sage, black pepper, and Parmesan cheese to taste.

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