Butternut Squash Ravioli

Yield: about 30 triangle ravioli

I am calling them butternut squash ravioli but you can use any squash you like to make these.

For the filling:

  • 1 cup cooked squash (I roasted mine)
  • 1 shallot, chopped
  • sage leaves, chopped
  • 1 tablespoon unsalted butter
  • 1 or 2 ounces goat cheese

For the ravioli:

  • won ton wrappers
  • 1-2 egg whites

Heat the butter in a skillet. Add the shallot until it is softened, then add the sage, cooked squash and goat cheese. Cook until it is all really well incorporated.

Lay won ton wrappers out on your work surface and paint egg white around the edges of the wrappers. Spoon about 2 teaspoons of squash filling on the won ton wrapper. You can either put another wrapper on top and seal, or fold in a triangle and seal. The egg white will seal the wrapper to itself.
Filling Wonton Wrappers

I made one ravioli with one wrapper on top of another and the rest I folded in a triangle. I think the triangle is easier and a better size to eat.

You can freeze the ravioli at this point and pull out what you need later. I like to use these on salads with kale or spinach, or in soups like minestrone. You can also use them for a really rich starter. They only need to be boiled for 2 or 3 minutes so be careful not to overcook them.

Boil as many as you need. While they are boiling, brown some butter and more sage in a pan. When they are cooked, drain and quickly saute the ravioli in the butter and sage. You don’t need to cook them any more, just coat the ravioli with the butter and sage and drain them a little before serving.
Frying Ravioli

You can refrigerate the rest of the squash for up to a week or freeze it for two or three months.
Roasted Butternut Squash

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