Butternut Squash Ravioli

Pasta & Pizza

INGREDIENTS

34 pound butternut squash, halved
1/3 cup shredded Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon freshly ground pepper
24 wonton wrappers or pot stickers (6 ounce)

DIRECTIONS

1. Preheat oven to 350°. Place squash cut side down in a shallow baking pan. Bake 30 minutes. Turn cut side up, cover and bake 20 to 25 minutes more, until tender. Cool slightly.

2. Spoon squash pulp into a bowl, discarding seeds.

3. Add cheese, salt, nutmeg and pepper. Beat with electric mixer on low speed until smooth.

4. For each ravioli, place a rounded tablespoon of filling in center of a wonton wrapper. Brush edges with water and place a second wrapper over the first, pressing to seal edges. Trim edges with a fluted pastry wheel if desired.

5. In a 4-quart Dutch oven, cook ravioli, 6 at a time, in a large amount of gently boiling, lightly salted water, for about 2 to 21/2 minutes or until tender (3 minutes if frozen).

6. Use a slotted spoon, remove ravioli. Place in a single layer on a lightly greased
baking sheet. Cover loosely with foil. Keep warm in a 300° oven, for up to 20 minutes.

7. Serve with onion herb broth. (Refer to index).