Roasted Butternut Squash & Ricotta Ravioli

Roasted Butternut Squash & Ricotta Ravioli

AuthorJulie

wonton wrappers, thawed
1 butternut squash
canola or olive oil, for cooking
salt & pepper to taste
1 cup ricotta or soft goat cheese
1 Tbsp. maple syrup

1

Preheat the oven to 400°F. Split the squash in half lengthwise, scoop out the seeds, drizzle with oil, sprinkle with salt and pepper and bake on a rimmed sheet or in a baking dish for 40 minutes, or until soft.

2

Scoop out the cooled roasted squash (you can do this in advance if you like while you’re cooking something else, and stash the squash in the fridge for a few days) and mash it with ricotta, a wee drizzle of maple syrup and some salt and pepper. Assemble them one or two at a time, placing a small spoonful in the middle of a wrapper, dipping your finger in water and running it along two edges, then fold over and press to seal, squishing out any air bubbles in the process.

3

Once the ravioli are assembled they can be frozen in a single layer and then transferred to freezer bags, or dropped into boiling water (don’t crowd the pot) for 3-5 minutes, until they float to the surface and the pasta is tender.

4

Drain well and serve with butter - or quickly brown them in a hot pan in a generous dab of butter. Serves 6.

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Ingredients

 wonton wrappers, thawed
 1 butternut squash
 canola or olive oil, for cooking
 salt & pepper to taste
 1 cup ricotta or soft goat cheese
 1 Tbsp. maple syrup

Directions

1

Preheat the oven to 400°F. Split the squash in half lengthwise, scoop out the seeds, drizzle with oil, sprinkle with salt and pepper and bake on a rimmed sheet or in a baking dish for 40 minutes, or until soft.

2

Scoop out the cooled roasted squash (you can do this in advance if you like while you’re cooking something else, and stash the squash in the fridge for a few days) and mash it with ricotta, a wee drizzle of maple syrup and some salt and pepper. Assemble them one or two at a time, placing a small spoonful in the middle of a wrapper, dipping your finger in water and running it along two edges, then fold over and press to seal, squishing out any air bubbles in the process.

3

Once the ravioli are assembled they can be frozen in a single layer and then transferred to freezer bags, or dropped into boiling water (don’t crowd the pot) for 3-5 minutes, until they float to the surface and the pasta is tender.

4

Drain well and serve with butter - or quickly brown them in a hot pan in a generous dab of butter. Serves 6.

Roasted Butternut Squash & Ricotta Ravioli
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