Everyone loves fresh pasta, but making it can take quite some time. These Butternut Squash Wonton Ravioli may angry some Italians but cheating is definitely worth-it. This time I made them with a light and tasty roasted pumpkin filling that I usually like to pair with an equally simple and delicious sage butter. But this short-cut allows for infinite options! As in any Mediterranean preparation, a good combination of ingredients and quality will be the key to make the dish a success, so with that in mind, get creative! Plus, with this cheeky trick, no elbow grease or hand pasta rolling skills are required, just keep the secret to yourself and don’t tell your dinners.
·1 Roasted Butternut Squash
·2 Cloves of Garlic
·50 gr Parmesan Cheese
·Olive oil, Salt and Pepper
Note: *This recipe can be made vegan by using egg-less wanton wrappers and substituting the parmesan for cashews.
Cut the squash in half, season with salt and drizzle with olive oil before roasting at 200ºC for about 1h or until tender. Once cooked, fry the finely chopped onion and garlic with a tbsp of olive, add the roasted squash and fry for a few extra minutes. Reserve and season with pepper, nutmeg, grated parmesan and mix well.
Grab a wanton wrapper and place a tbsp of filling in the center, with a wet fingertip or brush, moisten 2 sides of the pasta square and fold it into a triangular shape. There are many ways of folding the wrapper, but this super simple method allows for a good amount of filling, perfect for this light roasted pumpkin deliciousness.
Boil the ravioli for about a minute, drain and fry in sage butter or along with your favorite sauce. There are no longer excuses not to make fresh pasta at home, cheating is the new cooking!