Butternut Squash Ravioli using Won Ton Wrappers

This was an experiment that I've yet to refine...

This ravioli is made with wonton wrappers instead of pasta.

Ingredients:

1 (1 1/2 lb) butternut squash, halved and seeded

1 celery stalk
2 tablespoons extra virgin olive oil
salt & freshly ground black pepper
3 tablespoons butter
1/2 cup grated parmesan cheese
1 teaspoon cinnamon
1 tablespoon minced fresh flat-leaf parsley
wonton wrapper (square)

1

Preheat the oven to 400°F Brush the olive oil over the cut sides of the squash. Sprinkle with salt and pepper and place, cut-side down, in a glass baking dish. Bake for about 45 minutes, or until soft. Let cool. Scoop the squash out of the skin and puree in a blender or food processor until smooth. Chop the celery finely.

 2
In a large skillet, melt 1 tablespoon of the butter over medium-high heat and add the celery, cooking until softened.  Add the squash, cheese, parsley, cinnamon and stir until just heated through. Season with salt and pepper to taste.

3
Place 1 tablespoon filling on a wonton wrapper. Brush the edges of the wrapper with water, fold one corner over to the other and seal two sides, pressing any air out of the middle of the ravioli. Fold one corner over, then fold the other corner over on top.  Squeeze gently to make sure corners stick together. Place ravioli on wax paper lined cookie sheet. Repeat until all the filling is used.

(note: I discovered after making these that a good tip is to place the cookie sheet directly into the freezer and allow raviolis to freeze through for ~1-2 hours)

4
In a large pot of salted slowly boiling water, cook the ravioli until they float to the top, about 4 minutes. Using a slotted spoon, pull out of water.

5 

Heat up a big skillet with 1 tablespoon of olive oil on medium heat and when it was hot, I placed my raviolis into the pan.

6

While the ravioli are cooking, melt the remaining butter in a small saucepan over medium heat. 

You could brown sage leaves in the butter for 3 to 4 minutes or add parmesan cheese.  Pour over the ravioli and serve at once.