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Roasted Butternut Squash & Ricotta Ravioli

Yields1 Serving

 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

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.


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.


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.


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