This ravioli recipe hack is 100% inauthentic however makes home made ravioli 100% simpler

Home made pasta is a type of particular indulgences that’s nearly too good to be true. Absolute magic can occur with simply the easy mixture of flour, eggs, and water. However as easy as homemade pasta is to make, it does require a while and a spotlight. To not point out the floury mess it will probably create within the kitchen. So what can we do when our dishes and our senses are craving one thing extra indulgent than boxed or frozen pasta, however we don’t have the time to make it? The reply is an odd one, however it’s considered one of our all-time favourite pasta hacks: wonton wrappers.

Utilizing wonton wrappers as makeshift pasta for ravioli is an extremely intelligent technique to create a pasta dish that tastes scratch-made. Fill the wrappers with any pasta filling you like – mozzarella and spinach, butternut squash and pine nut, lobster and ricotta, or every other scrumptious mixtures – then simmer and serve in your favorite sauce. You’ll be able to even use a pastry wheel or small biscuit cutter to create any desired form to essentially promote your visitors on the “home made” thought.

This home made ravioli recipe is our favorite for fall and winter, however be at liberty to make use of the wonton wrapper hack all 12 months lengthy.

Butternut squash ravioli recipe

• 1 pound butternut squash, cubed
• 2 tablespoons olive oil
• 3-4 garlic cloves, crushed
• 1/4 cup ricotta
• 1/4 cup Pecorino Romano cheese
• 48 wonton wrappers
• 1 egg
• 4 tablespoons butter
• 8-10 fresh sage leaves
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

Method

1. Preheat oven to 425F. Line a large sheet pan with parchment paper set aside.
2. In a large bowl, toss the squash, garlic, olive oil, salt, pepper, and half of the sage leaves together, mixing to coat evenly.
3. Spread the butternut mixture on the sheet pan in a single layer and bake until cooked through, 30-45 minutes.
4. In a small bowl, mix together the ricotta and Pecorino Romano, set aside.
5. When the squash is cooked through, place it in a large bowl and mash completely. Add the ricotta mixture and fold in to combine. Season to taste. Set aside.

6. Line 2 large baking sheets with parchment paper, set aside.

7. Prepare an egg wash by beating one egg with a splash of water, set aside.

8. Place one wonton wrapper on a clean surface. Add about 2 teaspoons of the squash mixture to the center. Brush the edges with egg wash and place another wonton wrapper on top. Press the edges to seal, taking care to remove all air bubbles. Place ravioli on a baking sheet, and repeat the process with remaining ingredients.

9. Bring a large pot of water to a full boil.
10. While water is coming to a boil, place butter and remaining sage leaves in a large saucepan and heat on low, melting the butter, and stirring to combine with sage. Keep warm on low heat.
11. Gently drop ravioli in boiling water and cook until they rise to the surface, about 1-2 minutes.
12. Gently remove ravioli from water and place into the melted butter mixture, tossing to coat.
13. Serve warm with additional Pecorino Romano cheese.

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