Ingredients

• 1 cup mashed butternut squash
• 0.5 teaspoons salt
• 0.5 teaspoons freshly ground black pepper
• 1 pinch cayenne pepper
• 0.5 cups mascarpone cheese
• 1 large egg yolk
• 0.33 cups grated Parmesan cheese
• 1 , 16 ounce
• 2 tablespoons butter
• 1 clove garlic , unpeeled
• chopped fresh sage to taste
• 1 tablespoon grated Parmesan cheese , or to taste

Instructions

1. 1 Gather all ingredients.
2. 2 Place mashed 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 filling is combined.
3. 3 Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton.
4. 4 Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
5. 5 Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic.
6. 6 Meanwhile, bring a saucepan of lightly salted water to a boil. Drop filled ravioli into boiling water, a few at a time, and cook until they float to the top, about 2 minutes.
7. 7 Drain ravioli, and transfer to the skillet. Increase heat to medium-high, and cook just until ravioli are infused with garlic butter flavor, about 2 or 3 more minutes.
8. 8 Serve hot; sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.

Nutrition per serving