Ingredients

• 1 cup mashed, cooked butternut squash
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 1/2 cup mascarpone cheese
• 1 egg yolk
• 1/3 cup grated Parmesan cheese
• 1 (16 ounce) package round wonton wrappers
• 2 tablespoons butter
• 1 clove garlic, unpeeled
• chopped fresh sage to taste
• 1 tablespoon grated Parmesan cheese, or to taste

Directions

1. Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.
2. Place a wonton wrapper onto a working surface. Wet the tip of finger in water, and run it all along the outter edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape and press the edges to seal.Repeat with the remaining wonton wrappers.
3. Place a deep skillet over a medium-low heat. Stir in butter and unpeeled garlic clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.
4. Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top (about 2 minutes). Drain the raviolis and transfer them to the skillet. Turn the heat under the skillet up to medium-high and cook just until the raviolis are infused with garlic flavor (about 2-3 minutes). Sprinkle with chopped sage, more black pepper and extra Parmesan cheese to taste.

Servings: 6

Prep Time: 30 Minutes

Cook Time: 10 Minutes

Nutritional Information (Per Serving)

Calories: 378

Total Fat: 15.9 g

Cholesterol: 79 mg

Source: Allrecipes.com (Chef Jon)