ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Butternut Squash-Goat Cheese Ravioli

Photo: Michael Kraus; Styling: Ed Gabriels
Prep time 45 mins
Cook time 20 mins
Yield Makes about 4 dozen (8 appetizer servings)
Wonton wrappers are the perfect substitute for making ravioli when you don't have time for homemade as we show in this recipe for Butternut Squash-Goat Cheese Ravioli.

Ingredients

  • 1 (12-ounce) package frozen cooked butternut squash puree, thawed, or 1 1/4 cups cooked and mashed butternut squash
  • 3 ounces goat cheese, softened
  • 1/8 teaspoon salt
  • 2 (12-ounce) packages won ton wrappers
  • 6 tablespoons butter
  • 2 garlic cloves, minced
  • 1/3 cup chopped toasted pecans
  • 1 tablespoon chopped fresh sage
  • Garnish: sage leaves, freshly ground black pepper

How to Make It

  1. Combine first 3 ingredients in a bowl. Place about 1 heaping teaspoon squash mixture in center of 1 won ton wrapper. Brush won ton wrapper with water around squash mixture, and top with second won ton wrapper. Press down with ravioli stamp or fork, sealing edges well. Trim excess won ton around edges. Repeat with remaining squash mixture and won ton wrappers.

  2. Cook ravioli, in batches, in gently boiling water 3 minutes or until done. (Do not rapidly boil.) Remove with a slotted spoon.

  3. Cook butter and garlic in a small saucepan over medium heat 6 minutes or until browned. Stir in pecans and chopped sage. Toss ravioli in butter mixture; garnish, if desired. Serve immediately.