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Squash Ravioli
...in your mind.
Squash Ravioli

Squash Ravioli

What do you get when you pair a Chinese wrapper, a garden vegetable and Italian style cheese? You get this! Serves 4

Ingredients

  • 1 pack frozen wonton wrappers, defrost 4 hours in advance
  • 1 cup cooked squash puree (I found this in freezer section, but you can make fresh)
  • 1 cup ricotta
  • 2oz spinach
  • 1/4 cup fresh parmesan cheese, shredded
  • 1/8 teaspoon ground cayenne pepper
  • 1/8-1/2 teaspoon Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons butter

Directions

  1. Boil large pot water, add spinach cook 1 minute then scoop it out – keep water in pan
  2. Remove water from spinach using sieve and back of a large spoon, dice finely
  3. In large bowl mix ricotta, squash puree, spinach, cayenne, salt and pepper, parmesan – chill in fridge for 30 minutes
  4. Lay out the wrappers, place generous teaspoon mixture in middle of each, fold in half, pinch edges to seal (push out the air bubbles)
  5. Drop a batch of 8 raviolis, gently into boiling water, fish them out when float on the top – about 2 minutes
  6. In medium skillet on low cook butter until nutty brow color, add ravioli to skillet, cook in butter on medium for 1 minute each side, serve!
Squash Ravioli

Squash Ravioli

What do you get when you pair a Chinese wrapper, a garden vegetable and Italian style cheese? You get this! Serves 4

Ingredients

  • 1 pack frozen wonton wrappers, defrost 4 hours in advance
  • 1 cup cooked squash puree (I found this in freezer section, but you can make fresh)
  • 1 cup ricotta
  • 2oz spinach
  • 1/4 cup fresh parmesan cheese, shredded
  • 1/8 teaspoon ground cayenne pepper
  • 1/8-1/2 teaspoon Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons butter

Directions

  1. Boil large pot water, add spinach cook 1 minute then scoop it out – keep water in pan
  2. Remove water from spinach using sieve and back of a large spoon, dice finely
  3. In large bowl mix ricotta, squash puree, spinach, cayenne, salt and pepper, parmesan – chill in fridge for 30 minutes
  4. Lay out the wrappers, place generous teaspoon mixture in middle of each, fold in half, pinch edges to seal (push out the air bubbles)
  5. Drop a batch of 8 raviolis, gently into boiling water, fish them out when float on the top – about 2 minutes
  6. In medium skillet on low cook butter until nutty brow color, add ravioli to skillet, cook in butter on medium for 1 minute each side, serve!