easy butternut squash ravioli

Ingredients

• Servings: 6
• 1 cup mashed, cooked butternut squash
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 1/2 cup mascarpone cheese
• 1 egg yolk
• 1/3 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

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• place cooked squash into a mixing bowl. add salt, black pepper, and cayenne pepper. stir in mascarpone cheese, egg yolk, and 1/3 cup parmesan cheese, mixing until the filling is smoothly combined.
• place a wonton wrapper a working surface. wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. place about 1 teaspoon of filling in the center of the wonton. fold the wonton in half to make a half-moon shape, and press the edges to seal. repeat with the remaining wonton wrappers.
• place a deep skillet over medium-low heat. stir in butter and unpeeled clove of garlic. meanwhile, bring a saucepan of lightly salted water to a boil.
• drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. drain the raviolis, and transfer them to the skillet. turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. sprinkle with chopped sage, more black pepper, and extra parmesan cheese to taste.