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Easy Butternut Squash Ravioli
Posted By Michele On February 4, 2010 @ 7:53 pm In Pasta & Pizza,Popular,Vegetables | 4 Comments
Butternut Squash Ravioli
1 pound butternut squash, cooked
1 pound ricotta cheese, whole or part skim
1/2 cup Parmigiano Reggiano cheese, grated
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
96 egg roll wrappers (2 packages of small square wonton skins)
In a medium bowl mash the cooked squash and combine with the ricotta and Parmigiano; add salt, pepper and nutmeg and stir together. To form ravioli, place one tablespoon of filling on a wonton wrapper. Wet edges of wonton wrapper and top with a second wonton srapper, pressing out any air in the center as you seal. Lay in single layers on baking sheets and freeze. Once frozen, store in a covered container or plastic bag until ready to cook.
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