What do you do when you get home and realize that you have bought the wrong kind of squash? This is the problem I faced a few weeks ago, when I thought I had purchased a spaghetti squash and instead came home with a butternut squash (error likely due to distractedly and needlessly texting while grocery shopping).
It pissed me off in the moment, but then I remembered a genius idea from Claudia using wonton wrappers to make ravioli. Surprisingly, wonton wrappers are available at most grocery stores (something I never noticed before). This was the first time I had ever attempted a recipe like this and I was pleasantly surprised how fun it was. One word of advice though: Unless you’re having a dinner party for 10-12 people, there is really no need to use the whole squash (that yielded almost 60 raviolis, which is A LOT). I would save the other half to add to salads or mash it up and serve as a side to another meal.
1 CUP OF ROASTED BUTTERNUT SQUASH
½ CUP OF RICOTTA
¼ CUP GOAT CHEESE
¼ CUP OF PARMESAN
SALT, TO TASTE
WONTON WRAPPERS, Defrosted if they are frozen.
BUTTER, 1 TABLESPOON
⅓ CUP OF FRESH SAGE LEAVES
- Heat oven to 400F
- Put 1 Tablespoon of butter and sage in a skillet and set aside.
- Cut your butternut squash in half and remove the seeds with a spoon.
- Brush both halves with olive oil and sprinkle salt, put on a baking sheet and roast for about 30 minutes, until squash is tender. Once squash is roasted, remove from the oven and let cool.
- Once the squash is cool enough to handle, in a large bowl combine on half of the butternut squash with your ricotta, parmesan, goat cheese and mash together very well. Add salt to taste.
- I used only half a butternut squash and it made plenty of raviolis. See note below…
- Once you have your filling ready. Take your wonton wrappers and, with your finger, lightly brush the edges of the wonton square with some water.
- Add ½ Tablespoon of your filling in the middle of the wonton wrapper, fold in half, and press lightly to close. Repeat until all of the filling is gone.
- Bring a pot of water to a boil and cook your ravioli. They will only need about 1-3 minutes. Remove GENTLY from the water and drain.
- Now fire up your skillet with the butter and sage leaves. When the butter is melted and sage becomes fragrant, add in your ravioli (you might need to do this in batches so you don’t overcrowd your ravioli).
- Once raviolis are well coated in sage butter put on a plate, add a sprinkle of parmesan and serve.