Easy Butternut Squash Ravioli

“These easy butternut squash ravioli are a terrific way to use up leftover roasted butternut squash. They can stand in equally well as either the ideal appetizer or as an elegant main dish for dinner. The secret? Wonton wrappers instead of pasta make these ravioli incredibly easy.”

Ingredients:

• 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

Directions:

• Show cooked squash in a bowl. Season with salt, pepper and cayenne pepper. Stir in the mascarpone , egg yolks and 1/3 cup Parmesan cheese, mixing until the filling can be combined seamlessly .


• Place a wonton wrapper on a work surface . Moisten the tip of a finger in water and run to moisten it along the outer edge of the wonton skin. Place about 1 teaspoon of filling in the center of the wonton . Fold the wonton into two halves, one to make a crescent shape , and press to seal the edges . Repeat with the remaining wonton wrappers.


• Insert a deep skillet over medium heat . Stir in butter and unpeeled garlic clove . Meanwhile, bring a pot of lightly salted water to a boil .


• Delete the ravioli into the boiling water, a few at a time , and cook until they rise to the surface , about 2 minutes . Let the ravioli, and . On the pan Turn off the heat in the pan to medium-high , and cook just until the ravioli with garlic taste, infused about 2 to 3 minutes. Season with chopped sage, pepper and extra Parmesan more .

Easy Butternut Squash Ravioli