Roasted Squash and Goat Cheese Ravioli

By Julie Van Rosendaal on April 22, 2010

Roasted Squash and Goat Cheese
Tip: You can cook squash in advance alongside whatever you’re cooking in the oven. Then cool, wrap in foil and refrigerate for up to three days. It’ll be ready, and cool enough to handle, when you are.

1 small butternut squash canola or olive oil, for cooking
1/2–1 cup (
125–250 mL) soft goat cheese or ricotta
2 tbsp (
30 mL) maple syrup (optional)
salt and pepper to taste

Preheat oven to 400°F.
  1. Cut the squash in half lengthwise and scoop out the seeds. Place in a baking dish or on a rimmed baking sheet and drizzle with oil. Roast for 45 minutes to an hour, or until the flesh is very soft. Set aside until it’s cool enough to handle.
  2. Using a fork or spoon, scoop out the flesh out into a bowl and add the cheese, maple syrup and salt and pepper.
  3. Mash with a fork until well blended.

1 pkg. wonton wrappers, thawed
2–3 cups (500–750 mL) fillings
Sauce: tomato sauce, pesto, browned butter or oil, alfredo sauce

  1. Fill a small dish with water.
  2. Take one or two wonton wrappers out at a time, keeping the rest in the package or covered with a tea towel so that they don’t dry out. Lay them on a clean, dry surface and place a spoonful of filling onto the middle of each wrapper.
  3. Dip your finger into the water and use it to moisten two adjoining edges. Fold the wonton over to form a triangle, pressing out any air bubbles (so that they don’t turn into floatation devices in the pot of boiling water), and press to seal.
  4. Repeat with the remaining wontons and filling. If you want to turn your ravioli into tortellini, moisten the two corners at the base of the triangle, bring them together and pinch them to seal.
Bring a large pot of salted water to a boil. Gently drop in as many as you want to cook, making sure not to crowd the pot, and boil for five to six minutes, until they float to the surface. Remove them from the water with a slotted spoon and drain them well. Top with any sauce you like.

Arrange uncooked ravioli in a single layer on a baking sheet or tuck them into ice cube trays, then freeze. Then transfer them to freezer bags to store for up to six months. Boil from frozen.

Published May 2010

By Julie Van Rosendaal| April 22, 2010

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