Making ravioli from scratch can be a bit of a hassle: making the dough, rolling it out to right thickness, cutting, filling, shaping, etc. That’s not the case here. I’m taking the easy way and using ready-made wonton sheets! They have the right thickness, they are easily workable and they are cooked ready in a couple of minutes. Now that’s out of the way, we can concentrate on the filling: a lovely creamy, rich, flavoursome goodness of roasted butternut squash, ricotta cheese and spinach. This recipe makes quite a lot of filling; you can use the extra filling with pasta, risotto or in a lasagna. It’s just so good!
Ingredients
Difficulty
Makes about 30 raviolis
- 650 gr butternut squash
- 250 gr ricotta
- 400 gr spinach
- 60 9-cm wonton sheets
- 1 garlic clove
- 1/2 teaspoon grated nutmeg
- Juice for half a lemon
- 1 teaspoon cinnamon
- 1 teaspoon ground chili pepper
- Olive oil
- 30 sage leaves
- 100 gr salted butter
- Salt
- Pepper
Directions
- Preheat the oven at 190ºC. Peel and cut the butternut squash into large chunks. Season with the cinnamon, chili pepper and olive oil. Toss them to completely coat. Roast for about 25 minutes, until tender.
- Heat some oil in a pan. Peel and finely chop the garlic add to the pan. Add the spinach and cook until the leaves are welted and tender. Season with salt and nutmeg. Transfer to a sieve and press the excess liquid out of the mixture.
- In a bowl, mix the pumpkin, spinach and ricotta. Stir in the lemon juice and season to taste with salt and pepper.
- Place half of the wonton sheets on a clean working surface and scoop a tablespoon of filling on each one. Wet the edges with a bit of water. Place another sheet and press the edges tightly to form a ravioli.
- When you’re ready to serve, melt the butter in a pan until in starts to turn brown. Fry the sage leaves until crispy.
- Boil the raviolis 3 to 4 minutes, scoop them carefully out the water and serve them in warm plates. Drizzle some of the butter and add some crispy sage leaves. Finish off with some ground black pepper.
