Wonton wrappers, found in the produce section of most supermarkets, make great time-saving ravioli pasta stand-ins.
1 buttercup or hubbard squash, halved
2 tbsp extra virgin olive oil
2 shallots, chopped
2 tbsp parsley, finely chopped
1-1/4 cup grated Parmesan cheese
Salt and freshly ground pepper
64 wonton wrappers, store bought
1 egg white
1/4 cup extra virgin olive oil
1 clove garlic, minced
1 tsp grated lemon rind
2 tbsp fresh sage leaves, chopped
1 tbsp Italian parsley, chopped
Step 1: Preheat oven to 450°F. Cut squash in half and remove seeds. Place squash on oiled baking sheet, flesh side down. Bake for 30-40 minutes or until flesh is tender and browned. Cool and scrape out flesh and mash by hand.
Step 2: In a large skillet, heat olive oil over medium heat. Add shallots and sauté until softened, about 2 minutes. Turn heat to low and continue to cook about 5 minutes, or until shallots are a golden colour. Stir into squash purée along with parsley and Parmesan. Season with salt and pepper to taste and set aside to cool.
Step 3: Lay 32 wonton wrapper sheets on counter and brush edges with egg white. Place 1 tsp of squash mixture on each. Place second wonton sheet on top of each and seal edges. Place on cookie sheet, separating layers with parchment paper. Freeze for 1 hour or up to 3 days.
Step 4: To make sauce, heat olive oil in skillet on low heat. Add garlic and cook for about 5 minutes (do not allow garlic to turn brown). Add lemon rind, sage and parsley. Stir together and cook for 1 minute or until sage leaves become slightly crispy. Set aside.
Step 5: Bring a large pot of salted water to boil. Add stuffed ravioli and bring back to boil. Boil for about 3 minutes or until wrapper is cooked. Drain and add to skillet, tossing with sauce until covered (add a small amount of cooking liquid if too dry).