Butternut Squash Ravioli

1. 1

   Preheat oven to 350.

2. 2

   Wash squash and place on a baking sheet, roast for 45 minutes, test for doneness by piercing with fork.

3. 3

   Scoop out flesh, discard seeds.

4. 4

   Mash squash with a fork and season with salt and pepper.

5. 5

   Assemble ravioli by placing 1/2 tablesoon of filling on wonton wrapper, seal with water to form a triangle.

6. 6

   Bring pot of water to a boil, season with salt and oil.

7. 7

   Cook raviolis in water, when they rise to the top they are done.

8. 8

   Top with olive oil and parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.