Ricotta Meets Squash & Sage Stuffed Ravioli
Ah, the flavors of fall - butternut squash and sage mix beautifully with airy ricotta cheese in this pasta dish. It's comfort food at its lightest.
1 c part-skim ricotta
2 c butternut squash, diced
1 tbsp fresh sage, chopped, plus more for garnish
fresh parmesan cheese
salt + pepper
1. Heat 1 tablespoon of olive oil in a large pan to medium high.
2. Peel and dice the butternut squash into small cubes, and add it to the olive oil. Season lightly with salt and pepper. (You may be able to find frozen butternut squash that’s already diced. Just let it thaw over a strainer ahead of time.)
3. Saute the squash until it is lightly browned, about 8 minutes or so. Then add ½ cup of water to the pot – the water will steam the squash and help it soften faster. You may need to add more water – do this until the squash is soft and fully cooked.
5. When the squash is cooled, add the ricotta and fresh sage to the bowl. Season lightly with salt and pepper. Mix until well-combined. Taste for seasoning, and add salt + pepper if necessary.
7. Place a wonton skin in the palm of your hand, and drop a teaspoon of filling into the center. Dip your finger into the water and run it along two adjacent sides of the wonton. Fold the wonton to make a triangle shape, so that the wet sides meet the dry sides. Tightly pinch the sides to make sure the ravioli are sealed securely. Place the ravioli on a plate that’s been lightly floured, and cover the plate with a wet paper towel as well. Repeat until you run out of filling and/or wonton skins.
9. Drop the ravioli in one by one, making sure they are tightly secured before dropping them in the water. These will cook in no time – as soon as they float they are ready!
10. Use a slotted spoon to remove them from the water. Serve with extra virgin olive oil, fresh parmesan cheese and sage.