This is hands down my favorite way to use butternut squash. It's creamy, flavorful, filled with the flavors of fall, and best of all, it's easy to put together (with a little help from the store).
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Jumbo ravioli filled with squash make an impressive dinner. And easy cheats cut the prep time by more than an hour. Wonton wrappers, substitute for laboriously homemade pasta, while frozen squash gets dressed up with freshly grated parmesan. I found this recipe in Good Housekeeping. I have not tried this ravioli but I'm posting this for safe keeping.
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 ...