Wait for it…wait for it…Yes, another seasonal fall recipe coming your way. So far, the seasonal things I have made are: pumpkin muffins, pumpkin donut holes, creamy pumpkin & black bean soup, butternut squash mac n’ cheese and now butternut squash ravioli. These ravioli are pretty fun to make, although at first, I wasn’t so good at using the wonton wrappers. I wasn’t daintily wetting the edges of the wrappers and placing one wrapper on top of the other. I didn’t realize there was an art to using wonton wrappers, but there is. Trust me, there is. I also felt like these were so hard to photograph. I felt like there wasn’t much making these ravioli pop out, except for what was inside of them! The brilliance of the orange inside these ravioli is what I love the most about them. These are a must make sometime this fall. Let me know how the good times roll with these…
Mascarpone Butternut Squash Ravioli
Ingredients for Ravioli:
- 1 package wonton wrappers
- 2 cups butternut squash, peeled, chopped
- 2 Tbsp olive oil, divided
- 2 heaping Tbsp mascarpone cheese (could substitute sour cream, too)
- 1 small onion diced
- dash of garlic powder, paprika, salt & pepper
Ingredients for Sauce:
- 3 Tbsp butter
- dash of dried basil
- salt & pepper
- In oven on 375F, roast butternut squash drizzled with 1 Tbsp olive oil until tender, about 30 minutes.
- In small skillet, soften onion with remaining 1 Tbsp olive oil, about 5 minutes or until translucent.
- Transfer squash and cooked onion into a bowl and add mascarpone cheese.
- With potato masher, break up squash and mix in cheese.
- Add spices, stirring well.
- On flat surface, lay out one wonton wrapper and place a small dollop, about a teaspoon in size, into center.
- Wet edges of wrapper with water and lay gently on top a 2nd wrapper.
- Press together with fingers the edges of both wonton wrappers and use a fork to create creases into the wrapper (helps hold them together).
- Prepare saucepan with boiling water, and carefully drop wontons into pan 3 to 4 at a time.
- Cook 5 minutes or until they reach to the surface of water.
- In small skillet (can use the one from onions), heat 3 Tbsp butter on medium heat until it begins to crackle and a brown tint is visible, about 2 minutes.
- Pour browned butter over prepared ravioli, dash with dried basil, salt & pepper.