How To Make Easy Butternut Squash Ravioli
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Serves:
Ingredients
- 1 butternut squash, peeled and cubed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1/2 cup grated Parmesan cheese
- 1/4 cup ricotta cheese
- 24 wonton wrappers
- 2 tbsp butter
- Fresh sage leaves, for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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Place the butternut squash on a baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, and nutmeg. Toss to coat.
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Roast the squash in the preheated oven for 25-30 minutes, or until tender.
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Remove the butternut squash from the oven and let it cool slightly.
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Transfer the roasted squash to a food processor or blender. Add Parmesan cheese and ricotta cheese. Blend until smooth.
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Lay out half of the wonton wrappers on a clean surface. Spoon about 1 tablespoon of the squash filling onto each wrapper.
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Brush the edges of the wrappers with water and place another wonton wrapper on top. Press the edges to seal.
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Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes, or until they float to the top. Remove with a slotted spoon and set aside.
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In a separate skillet, melt the butter over medium heat. Add the sage leaves and cook until crispy.
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Serve the butternut squash ravioli with the crispy sage leaves on top.
Nutrition
- Calories : 234kcal
Total Fat
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