Roasted Squash and Goat Cheese Ravioli
April 22, 2010
April 22, 2010
FILLINGS:
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.
ASSEMBLE THE RAVIOLI
1 pkg. wonton wrappers, thawed
2–3 cups (500–750 mL) fillings
Sauce: tomato sauce, pesto, browned butter or oil, alfredo sauce
EAT RIGHT AWAY:
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.
OR FREEZE FOR LATER:
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