Butternut Squash and Marscapone Ravioli

Butternut Squash and Marscapone Ravioli
Butternut Squash and Marscapone Ravioli

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    2-lb Butternut Squash

  • 3

    tbsp Olive Oil

  • 2

    Shallots

  • 1 1/2

    tbsp fresh Sage leaves, minced

  • 6-8

    whole Sage leaves

  • 4

    oz Marscapone

  • 4

    tbsp Butter

  • Parmesan Cheese

  • Won Ton Wrappers

Directions

Preheat oven to 400 F. Cut squash in half, remove seeds and drizzle with 1 tbsp of olive oil. Place flesh side down on baking sheet and bake until very soft, about 40 mins. In a frying pan over med-high add 1 tbsp of butter with 1 tbsp of olive oil. Add the whole sage leaves and fry until crisp then drain on paper towel, set aside. In another frying pan heat 1 tbsp of olive oil and cook shallot with 1 tbsp minced sage until tender. Scoop flesh from cooked squash into pan with shallots. Mash everything together and let cool slightly. Add marscapone and salt and pepper to taste. Drop a teaspoon of squash mixture onto a wonton wrapper. Brush a little bit of water on the edges of the wonton wrappers. Fold the wonton wrappers into triangles, seal well. Bring a large pot of water to a boil. In the first frying pan, add the remaining butter and 1 tbsp of olive oil over med-low heat. Add the 1/2 tbsp of minced sage. Add the ravioli to the boiling water and cook for 3-5 mins. Add them to sage butter and toss to coat. Crush the whole fried sage leaves and sprinkle over ravioli. Serve with grated parmesan cheese.

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