For some reason, I got an insane craving for butternut squash ravioli. Pre-made vegan ravioli are crazy expensive and I try to make my own whenever I'm in a ravioli mood. I set out looking for a recipe for butternut squash ravioli and they all were either JUST mashed butternut in pasta, or had tons of cheese and cream and things. So, I did what any reasonable person would do - made up a recipe. It turned out insanely good and made about 50 ravioli! Yikes! They freeze really well though and are very convenient for a quick weeknight supper, and are so delicious you won't mind having them again! I used wonton wrappers from the Asian market for pasta (the Nasoya kind at the regular grocery store has eggs -- check the Asian market kind, some have egg, some don't), because I'm just not THAT ambitious!! I served these with some spinach sauteed in garlic and earth balance, and toasted pine nuts.
Butternut Squash Ravioli
1 butternut squash, about 1.5 lbs
1 leek, tough green top part chopped off, washed well, and sliced
1 tbsp olive oil
1/4 tsp nutmeg
salt and pepper to taste
1. Cut the squash in half, remove the seeds and guts, poke holes in the skin, and brush with olive oil. Roast in a 425 degree oven for about 45 minutes or until soft. Allow to cool completely before proceeding.
2. Heat olive oil in a skillet. Add the leeks and cook over medium heat until soft and lightly browned.
3. Peel the butternut squash and mash the flesh in a large bowl. Add the leeks, nutmeg, salt and pepper.
4. Place a rounded tsp of squash mixture on one side of the wonton. Lightly brush the edge of one half of the wonton with water. Fold over and press to seal.
5. If you're cooking them immediately, place them gently into a large pot of salted, boiling water and boil until they float -- about 5 minutes. If you're going to freeze them, freeze them in one layer on a cookie sheet lined with wax paper. Once they're frozen, transfer them to a freezer bag. Cook as above when ready.