This time of year always marks something special for everyone. For me, it’s warm scents, gorgeous colors and one of my favorite ingredients; butternut squash. For those who have been following my blog for a while you will remember all the yummy pumpkin and butternut squash recipes from last year and this one can be added right next to it! Last night I decided to whip up two meals and a dessert: butternut squash ravioli, lasagna w. sweet chicken sausage and a turtle pumpkin pie. Yeah, something came over me for sure and I doubt this burst of energy will come back for a while but at least my hubby finally got a few homemade meals to warm his tummy.
Butternut Squash Ravioli
For Ravioli:
1 Package Wonton Wrappers
1 Pound Cubed Butternut Squash, Roasted
1/2 cup Skim Milk Ricotta
1 tsp. Nutmeg
1 tsp. Sea Salt
1/2 tsp. Pepper
For Sauce:
3 Slices Prosciutto, thinly sliced
15 fresh sage leaves, torn into pieces
1/2 stick butter
1. In a food processor combine squash, ricotta and spices. Puree until it is creamy and free of chunks.
2. Lay out 4-6 wonton wrappers and place 1 teaspoon of filling in the middle of each wrapper. Wet the surrounding area with water and place an additional wrapper on top of filling. With a biscuit cutter cut out the ravioli and press edges until they are secure.
3. Repeat until filling is gone.
4. Cook a few at a time in boiling water.
5. In a skillet with a 1/2 teaspoon of olive oil place prosciutto and cook until crispy. Remove from pan.
6. Add butter and sage to pan and cook until the butter is slightly brown and sage is crispy. Add prosciutto back into skillet.
7. Plate 4-5 ravioli and spoon sauce over ravioli.
8. Enjoy!
