INGREDIENTS

INSTRUCTIONS

Preheat oven to 425 degrees. Cut butternut squash in half, remove
seeds and brush cut sides with olive oil. Place cut-sides down on
lightly greased baking sheet and bake uncovered for 30 to 40 minutes
or until tender. Cool. Melt butter in skillet and saute onion and
garlic. Transfer to a large bowl. Scoop out squash and place in the
bowl with ricotta cheese, basil, salt and pepper. Mash to a coarse
paste. For each ravioli, place a wonton wrapper on a lightly floured
surface. Spoon filling, about the diameter of a 50-cent piece and
about 1/4-inch thick, onto the center of the wrapper. Lightly wet the
edges of the wonton with the cornstarch mixture. Lay a second wrapper
over the filling and press the edges onto the bottom piece. Trim
edges with ravioli cutter. Carefully place filled ravioli in a large
pot of boiling water, one at a time and stirring very gently. Cook
for about four to five minutes. Remove cooked ravioli with slotted
spoon and place on plate. Add Lemon Cream Sauce (see recipe) or other
sauce and top with Parmesan cheese, tomato and parsley. Serves 4.
Comments: Uncooked ravioli can be lightly floured, laid flat until
frozen, and then stored in plastic zipper bags. For a tasty treat,
rinse the squash seeds, season them with salt and roast in a 350
degree oven until golden brown. Winter squash has "staying power." If
placed in a relatively cool location, it will keep for up to a month
or so. Types of winter squash and gourds: Turban or butternut squash
is firm, has deep orange flesh, and is very sweet and delicious. Also
available are winter melon (Chinese bitter melon) or loofah (Chinese
okra, silk melon).
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 153
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.

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