Easy Butternut Squash Ravioli

Butternut squash ravioli filled with roasted butternut squash, mascarpone, and sage. This easy recipe from Chef John uses wonton wrappers instead of pasta.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 480 Calories

Ingredients

• 1 egg yolk
• 2 tablespoons butter
• 1 pinch cayenne pepper
• 1 tablespoon grated Parmesan cheese, or to taste
• 1 cup mashed, cooked butternut squash
• 1 (16 ounce) package round wonton wrappers
• 1 clove garlic, unpeeled
• chopped fresh sage to taste
• 0.5 teaspoon freshly ground black pepper
• 0.5 teaspoon salt
• 0.33333334326744 cup grated Parmesan cheese
• 0.5 cup mascarpone cheese

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Serve hot; sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.