Easy Butternut Squash Ravioli
- 1 1/2 cup mashed or puréed butternut squash
- 1 tablespoon finely chopped fresh sage
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 32 square wonton wrappers
- 1/4 teaspoon grated nutmeg
Line a baking sheet with parchment paper.
In a medium bowl, stir together squash, sage, salt, nutmeg and pepper.
Lay wonton wrapper on a work surface and place 1 teaspoon filling in center.
Dip your finger in a small bowl of water and "paint" edges of wrapper with water.
Fold wrapper over filling, making a triangle, and press edges together to seal well.
Bring opposite corners together and seal with a little water, making an envelope shape.
Place on the prepared baking sheet. Repeat with remaining wrappers and filling.
Meanwhile, bring a large pot of water to a boil.
Add ravioli and cook until cooked through, about 4 minutes, stirring gently once or twice so they don't stick to the pot or each other.
Uncooked ravioli can be frozen on the baking sheet, then packed in a freezer bag and frozen for up to 3 months; cook them (still frozen) for about 5 minutes.
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- 1 1/2 cup mashed or puréed butternut squash
- 1 tablespoon finely chopped fresh sage
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 32 square wonton wrappers
- 1/4 teaspoon grated nutmeg