PASTA Day: Squash Ravioli w/ Sage Garlic Sauce

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I tried to make this look like MC by copying a previous post, but I

don't have the software and the alternative someone posted didn't

work on my computer. I hope it works, as it is really tasty!!

 

Squash Ravioli

 

Recipe By :Amy Stone

Serving Size : 4 to 6 Preparation Time

Categories :

Ing:

 

Amount Measure Ingredient -- Preparation Method

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2 pounds Butternut squash -- peeled, seeded, chopped in 2 " pieces

salt and freshly ground black pepper

1/3 cup part-skim ricotta cheese

1/4 cup freshly grated Parmesan cheese

2 large garlic cloves -- minced

pinch ground nutmeg

2 pkg wonton wrappers

 

Cook the squash in water to cover until tender when pierced with a

sharp knife (or microwaver covered). Drain water and place in food

processor fitted with metal blade; process until smooth. Add the

cheese, garlic, and nutmeg, and salt & pepper to taste. Process

again until smooth.

 

Lay out wonton wrappers. About 8 at a time worked well for me. Place

a rounded teaspoon-full in the center of each wrapper. Dip a finger

in a bowl of water and dampen the edges of the first wonton. Take a

fresh wonton and place it on top, smoothing it over the squash,

taking care to not leave air bubbles trapped. Crimp the edges to

the bottom wonton by pressing with a fork. Repeat for each wonton.

A package has about 30 wrappers in it. To cook the finished

raviolis, place a few in boiling water for 3 or 4 minutes. Serve

with Sage Garlic Sauce and a nice green salad.

 

Sage Garlic Sauce for Squash Ravioli

 

Recipe By :Amy Stone

Serving Size : 4 Preparation Time :0:00

Categories :

Ing:

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup butter

1/2 cup olive oil

salt and freshly ground black pepper

6 or 7 large garlic cloves -- minced

pinch red pepper flakes

5 fresh sage leaves -- minced

 

Heat everything over medium heat until the butter is melted. Ladle

a small amount over each serving of cooked ravioli and toss to coat.