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Squash Ravioli Recipe

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This recipe for Squash Ravioli, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Jordan
Added: Thursday, September 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1-pound butternut squash, halved lengthwise, seeded
2 large garlic cloves, unpeeled
4 T. (1/2 stick) butter
1/4 t. chopped fresh rosemary
24 wonton wrappers
1 large egg, beaten to blend

Directions:
Directions:
Preheat oven to 350 F. Place squash, cut side up, on baking sheet. Place one garlic clove and 1 T. butter in each squash cavity. Roast until tender, about 45 minutes. Peel garlic, add to processor. Scrape squash flesh into processor. Add rosemary. Puree. Season with salt and pepper. Cool. Flour baking sheet. Spoon scant 1 T. puree onto center of each wrapper. Brush edges of wrapper with egg. Fold wrapper in half, forming triangle. Press edges together to seal. Transfer to baking sheet. (Can be made 8 hours ahead. Cover; chill.) Cook ravioli in pot of boiling salted water until just tender. about 3 minutes. Using slotted spoon, transfer to bowl. Toss with 2 T. butter. Season with salt and pepper.

Number Of Servings:
Number Of Servings:
Makes 24

 

 

 

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