Squash Wonton Ravioli
September 27, 2013
I had LOTS of wonton wrappers left after making dessert, so I decided to use the rest in an autumn-inspired ravioli. For the filling, I used half of a golden acorn squash and half of a carnival squash, baked until soft and then mashed. I added salt, some leftover sage pesto (from my Three Sisters recipe), sautéed baby bella mushrooms, and sautéed onion and garlic. I baked the ravioli rather than boil them, as I liked the slightly crispy texture with the soft filling. Served with tomato sauce garnished with feta cheese. Delicious!