Easy Butternut Squash Ravioli
Ingredients
- 1 cup mashed butternut squash
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- ½ cup mascarpone cheese
- 1 large egg yolk
- ⅓ 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
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Instructions
- Gather all ingredients.
- Place mashed 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 filling is combined.
- Place a wonton wrapper onto 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 filled ravioli into boiling water, a few at a time, and cook until they float to the top, about 2 minutes.
- Drain ravioli, and transfer to the skillet. Increase heat to medium-high, and cook just until ravioli are infused with garlic butter flavor, about 2 or 3 more minutes.
- Serve hot; sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.
Source
Original recipe: View Original