Who doesn’t love fall, especially the wonderful one we are enjoying this year? With it comes some incredible produce like squash… acorn- pumpkin- spaghetti- butternut, and all are loaded with vitamins and nutrients that happen to be very tasty, especially when mixed with a blend of goats cheese, green onions and basil in ravioli! Try this recipe and you will NOT be disappointed. We usually only make enough to have for dinner since leftovers do not keep well. Freeze and store the remaining filling for more future ravioli dinners, appetizer dips or fillings, or as a sauce on rice or whole grain pasta.
1 lb Butternut Squash, peeled seeded and cubed
4 ounces goat cheese, crumbled
3 scallions (green onions), thinly sliced
1 teaspoon fresh cracked pepper
1/2 teaspoon Kosher salt
3 tablespoons unsalted butter
1/2 cup white wine
1/2 cup chicken broth ( low sodium)
1 package of Wonton Wrappers
2 tablespoons water, to seal
More fresh cracked pepper
Put cubed squash in a large pot and cover with water. Bring to a boil, then reduce to simmer for additional 25 minutes until it is fork tender. Drain well and return to pot. Stir in goat cheese, scallions, salt and pepper. Set aside.
Melt butter in a frying pan, add in broth and wine. Bring to a boil, then reduce to simmer for 10 minutes until reduced. Set aside.
Bring another pot of water to boil to cook ravioli in. Have a slotted spoon to remove them once cooked nearby as well as a large platter.
Set up a clean work surface to build your ravioli- bring the filling mixture, 2 tablespoons of water in a shallow little bowl and wonton wrappers. Have the wonton wrappers laid out to make 4 at a time, so 8 wonton wrappers in a 4 x2 configuration. Dip your finger in the water and swipe the edges of the wonton wrappers around the outer edge. Place about 2 teaspoons of filling directly in the center of your wonton and top with the other wrapper, seal with a fork around the outer edges as shown in our picture.
Working in batches of 4 at time continue to build as many ravioli as desired. Place 4 at a time in to the pot of boiling water for 2 minutes, then with your slotted spoon remove them and place on your platter. They stick to each other if you stack them, so keep it to one layer.
To serve, place a portion of the ravioli on 4 plates, divide and spoon on the sauce, fresh basil, parmesan shavings, and fresh cracked pepper!