Wonton Walnut Ravioli
- 3 1/2 cups cubed peeled butternut squash
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup H&H
- 40 Wonton wrappers
- 1 egg, lightly beaten
- 1/2 cup butter
- 6 tbsp marinara
- 1/2 cup finely chopped walnuts
- 2 tsp minced fresh sage
Drizzle with squash with oil and sprinkle with salt and pepper. toss to coat.
Place on baking sheet uncovered for 15-20 mins at 425 or until tender.
Put cream and squash in processor and puree.
Spoon 1 tbsp mixture i the center of wonton wrapper.
Moisten edges with egg, top with another wonton wrapper. Pinch edges to seal, pressing around filling to remove air.
Bring water to a boil. reduce heat to a gentle simmer.
Cook ravioli in batches for 30-60 seconds or until they float. rove with slotted spoon and keep warm.
Place butter and marinara in microwave safe bowl. cover and microwave on high for 1-2 mins. Stir in walnuts.
Serve with ravioli and sprinkle with sage.