Butternut squash wonton ravioli / #cheating
Everyone loves fresh pasta, but making it can take quite some time. These Butternut Squash Wonton Ravioli may angry some Italians but cheating is definitely worth-it. This time I’m suggesting a light but tasty roasted pumpkin filling that I usually like to pair with an equally simple and delicious sage butter. But this short-cut allows for infinite options! As in any Mediterranean preparation, a good combination of ingredients and quality will make the dish a success, so with that in mind, no worries about creativity. Plus, with this shortcut, no elbow grease or hand pasta rolling skills are required, just don’t tell your dinners.
·1 Roasted Butternut Squash
·2 Cloves of Garlic
·50 gr Parmesan Cheese
·Olive oil, Salt and Pepper
Note: *This recipe can be made vegan by using egg-less wanton wrappers and substituting the parmesan for cashews.
Cut the squash in half, season with salt and drizzle with olive oil before roasting at 200ºC for about 1h or until tender. Once cooked, fry the finely chopped onion and garlic with a tbsp of olive, add the roasted squash and fry a few more minutes. Reserve and season with pepper, nutmeg, grated parmesan and mix well.
This recipe admits modifications, a fresh and creamy cheese like ricotta would also work well in the filling, or make it vegan by skipping the cheese for a thick cashew cream.
Grab a wanton wrapper and place a tbsp of filling in the center, with a wet fingertip or brush, moisten 2 sides of pasta square and fold it into a triangular shape. There are many ways of folding the wrapper, but a triangular shape allows for a good amount of this light and creamy filling, nevertheless, get creative!
Boil for about a minute, drain and fry in sage butter or along with your favorite sauce.