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Butternut Squash Ravioli

Author: David via Kelly the Kitchen Kop

Ingredients

  • 1 cup mashed cooked butternut squash (cooked sweet potatoes work well too!)
  • 1/2 teaspoon sea 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
  • 2 Tablespoons butter
  • 1 clove garlic peeled
  • Chopped fresh sage to taste
  • 1 Tablespoon grated Parmesan cheese or to taste
  • Make your own pasta or you can use wonton wrappers

Instructions

  • Place cooked squash into a mixing bowl.  Add sea 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.
  • If making your own pasta, roll out dough very thin or use a pasta maker.  Brush pasta with an egg wash, then put about 1  1/2 teaspoons of butternut mixture on the dough.  Cover and cut with a pasta cutter.  Repeat to make as many ravioli as you need.
  • If using Wonton wrappers, 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 triangle shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
  • Place a deep skillet over medium-low heat. Stir in butter, sage and 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 pepper and extra Parmesan cheese to taste. (If using wonton wrappers, skip the boiling step.)