Butternut Squash and Mushroom Ravioli

I don't know about you, but I am sick of this cold weather. I was feeling depressed about the seemingly never ending snow, and pasta is always my favorite comfort food :) However, I needed to use up the rest of my wonton wrappers from last weeks ravioli recipe, so I decided to make another ravioli. I also  had a butternut squash that had been sitting on my counter for literally three months and though I would whip up a butternut squash and mushroom cheese mixture for the filling. 

Butternut Squash and Mushroom Ravioli 
-1 butternut squash (you will only need about 1 cup, cubed, which is roughly half of one half. Save the rest to make something later, like soup!)-1 tbsp olive oil-3/4 cup chopped mushrooms -1/2 cup low fat ricotta cheese-1/2 cup shredded Parmesan cheese, seperated-1 egg (half of the egg will be used for an egg wash mixture, 2 tbsp. water)-Salt and pepper to taste 



Preheat oven to 350 

Cut butternut squash in half and remove seeds. You may have to microwave it for a few minutes to be able to cut it more easily. Put cut sides down in a shallow pan filled with about an inch of water.Roast in oven for about 25-30 minutes. 

Take out of oven and let cool, use knife to cut skin off. Cut squash in small pieces and set aside

Heat olive oil in pan on medium heat, add in mushrooms and cook 3-4 minutes. Add in chopped butternut squash and salt and pepper to taste

In a medium mixing bowl, add ricotta, 1/2 of the Parmesan and vegetables. Add half of the egg and mix all ingredients together 

Spread out wontons, spoon out small amounts of the mixture and brush egg wash mixture along edges, fold in half and make sure edges stick together.

Drop 4 or 5 wontons in boiling water at a time. Let cook for 4 minutes. Wontons will rise to the top when they are done cooking. Scoop out and set in serving dish.

Stream olive oil and top with remaining Parmesan cheese.

Enjoy!

B