Butternut Squash Ravioli

Primo: First course

• Ready In: 1 hr 20 mins
• Yields: 40-60 pieces

Ingredients

• 1  small  butternut squash
•  salt and pepper
•  wonton wrapper
•  extra virgin olive oil
•  parmesan cheese

Directions

1. Preheat oven to 350.
2. Wash squash and place on a baking sheet, roast for 45 minutes, test for doneness by piercing with fork.
3. Scoop out flesh, discard seeds.
4. Mash squash with a fork and season with salt and pepper.
5. Assemble ravioli by placing 1/2 tablesoon of filling on wonton wrapper, seal with water to form a triangle.
6. Bring pot of water to a boil, season with salt and oil.
7. Cook raviolis in water, when they rise to the top they are done.
8. Top with olive oil and parmesan cheese.