Delicata Squash Ravioli

Here’s a shortcut for making luxurious ravioli at home: use wonton wrappers instead of mixing and rolling the pasta dough yourself. They’re light and ideal not just for ravioli, but for tortellini and small lasagnas, too. Look for them in grocery stores and Asian markets.

 

Delicata Squash Ravioli

 

1 large delicata squash, about 1 1/2 lb.

3/4 cup extra-virgin olive oil

4 cloves garlic, crushed

4 sprigs fresh thyme

Sea salt and ground pepper

1/4 cup ricotta cheese

1/2 cup freshly grated parmesan cheese

16 square wonton wrappers

1 egg, beaten

2 cups baby spinach leaves

1/2 cup walnuts, toasted and chopped

Grated zest from 1 lemon

 

Preheat oven to 375 degrees F.

 

Cut squash into quarters, peel, seed and cut into 1-inch chunks. Arrange on a rimmed baking sheet. Drizzle squash with 1/4 cup olive oil and scatter garlic cloves and thyme sprigs on top. Season well with salt and pepper. Bake until tender when pierced with a fork, about 30 to 40 minutes. Remove and let cool.

 

Discard thyme and transfer squash and garlic to a bowl. Crush squash and garlic cloves with a fork until a rough paste forms. Stir in cheeses and season to taste with salt and pepper.

 

Arrange 6 wonton wrappers on a clean surface. Lightly brush edges of each wrapper with beaten egg, spoon 1 1/2 tablespoons of squash mixture onto center of each wrapper, fold over into a triangle, and press edges to secure. Arrange filled wrappers on a baking sheet and cover with a damp kitchen towel to keep them from drying out. Repeat with remaining wrappers and filling. You should have 16 ravioli.

 

Bring a large pot of salted water to a boil. Meanwhile, heat 1 tablespoon olive oil in a saute pan over medium heat, add spinach, and saute until just wilted, about 2 minutes. Remove from heat. Add ravioli to pot of boiling water and cook until they rise to the surface and are semitranslucent, about 2 minutes. Carefully remove ravioli with a slotted spoon and add to pan with spinach. Gently toss over medium heat to warm, 1 to 2 minutes. Divide ravioli and spinach evenly among pasta bowls. Drizzle with remaining olive oil, top with walnuts and lemon zest, and serve at once. Serves 4 as a starter.