I’ve always wanted to make pasta from scratch…so this was a baby step into the pasta making world. I hope to make pasta dough from scratch by the end of the year! This is surprisingly really easy and tasted so simple and delicious. As you can tell, I adore butternut squash and use it all the time in the winter months.
I used this Cooking Light recipe for the base of the ravioli. Store bought pesto helped make this weeknight dinner even faster.
1 butternut squash – peeled, seeded and chopped
1 T chopped fresh oregano
2 T unsalted butter, melted
2.5 ounces parmesan cheese, grated and divided
1/4 tsp salt
1/4 tsp freshly ground black pepper
36 wonton wrappers
1 large egg, lightly beaten
Preheat oven to 400 degrees. Place squash in large bowl and drizzle with olive oil, tossing to coat. Place squash on foil lined baking sheet and roast until tender, about 20-30 mins. Place squash back into bowl and mash.
Combine oregano, mashed squash and butter in large bowl. Stir in 2 oz cheese (~1/2 cup), 1/4 tsp salt and 1/4 tsp pepper.
Working with 1 wonton wrapper at a time (cover remaining wrappers with damp towel to prevent drying), spoon ~1.5 tsp squash mixture into center of each wrapper. Moisten edges of wrapper with beaten egg using fingertips, fold into triangle. Pinch edges together to form a seal. Repeat with remaining wrappers, squash mixture and egg. Cover ravioli loosely with towel to prevent drying.
Meanwhile bring large pot of water to boil (I never salt my pasta water). Add half ravioli, cook 3 mins or until thoroughly cooked. Remove ravioli with slotted spoon. Repeat with remaining ravioli. Toss with few spoonfuls of pesto and serve!