Homemade pasta is one of those special indulgences that is incredibly delicious. Absolute magic can happen with just a simple combination of flour, eggs, and water. However, while making homemade pasta is easy, it does require some time and care. Not to mention the possibility of flour splattered all over your kitchen. So what do we do when our cooking and senses call for something more indulgent than boxed or frozen pasta, but we don’t have the time to make it?The answer is strange, but it’s because we… One of his favorite pasta hacks is wonton wrappers.
Using wonton wrappers as instant pasta for ravioli is a super clever way to create a pasta dish with homemade flavor. Fill the wrappers with your favorite pasta fillings, such as mozzarella and spinach, butternut squash and pine nuts, lobster and ricotta, or other delicious combinations, simmer, and serve with your favorite sauce. You can also use a pastry wheel or small biscuit cutter to create the shapes you want and really sell the “homemade” idea to your guests.
This homemade ravioli recipe is a fall/winter favorite, but feel free to use wonton wrapper hacks year-round.
butternut squash ravioli recipe
material
- 1 pound diced butternut squash
- 2 tablespoons olive oil
- 3-4 garlic cloves (crushed)
- 1/4 cup ricotta cheese
- 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 taste
Method
- Preheat oven to 425F. Line a large sheet pan with parchment paper and set aside.
- In a large bowl, toss together the pumpkin, garlic, olive oil, salt, pepper, and half of the sage leaves until evenly coated.
- Spread the butternut mixture in a single layer on a sheet pan and bake until heated through, 30 to 45 minutes.
- In a small bowl, combine the ricotta and Pecorino Romano and set aside.
- Once the pumpkin is cooked, place it in a large bowl and mash it completely. Add ricotta mixture and mix to combine. Season to taste. Let’s set it aside.
Line 2 large baking sheets with parchment paper and set aside.
- Mix one egg with water to make an egg wash and set aside.
Place one wonton wrapper on a clean surface. Add about 2 teaspoons of the pumpkin mixture to the center. Brush the edges with egg wash and place another wonton wrapper on top. Press the edges to seal, being careful to remove any air bubbles. Place the ravioli on a baking sheet and repeat the process with the remaining ingredients.
- Fill a large pot with water and bring to a boil.
- While the water is boiling, place the butter and remaining sage leaves in a large saucepan over low heat, melt the butter and mix with the sage. Warm over low heat.
- Gently place the ravioli into the boiling water and cook until they rise to the surface, about 1 to 2 minutes.
- Carefully remove the ravioli from the water and place in the melted butter mixture, stirring to coat.
- Add Pecorino Romano cheese and serve warm.
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