Use Hampton Creek’s Just Mayo Garlic to create a healthier butternut squash ravioli dish. Just Mayo Garlic has a tangy and savory flavor to give the ravioli just the right kick.
Tip: Freeze uncooked ravioli in a single layer on a baking sheet then transfer to a freezer-safe zip-top bag. Keep frozen for up to 3 months. Cook from frozen for 5–6 minutes.
Recipe courtesy of Hampton Creek.
- 1 small butternut squash (about 1 1/2–1 3/4 pounds), halved and seeded
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 4 teaspoons Just Mayo Garlic
- 1/8 teaspoon cayenne
- 1/2 teaspoon cayenne
- 1 package (16 ounces) round wonton wrappers
- 6 tablespoons margarine or butter
- 12-15 sage leaves
- 1/3 cup chopped walnuts
Preheat oven to 425 degrees F.
Brush or drizzle olive oil over the butternut squash halves. Sprinkle with ½ teaspoon salt and 1/8 teaspoon black pepper.
Place on a parchment-lined baking sheet. Roast cut-side down for 40–45 minutes until tender.
Scoop out the squash into a medium bowl. Mash with a potato masher or purée with a food processor or immersion blender until smooth.
Add Just Mayo Garlic, cayenne, nutmeg, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Stir to combine.
Lay a wonton wrapper on a work surface. Scoop a teaspoon of the filling onto the middle of the wrapper. With your finger, moisten half the wrapper with water. Fold the wrapper in half and press to seal the ravioli.
Place on a parchment-lined baking sheet. Repeat until all raviolis are folded.
Bring a large pot of salted water to boil. In batches, drop ravioli in the boiling water and cook for 3–4 minutes until the ravioli are cooked.
In a large sauté pan, melt the margarine or butter over medium heat. Add the sage leaves and half of the chopped walnuts and cook until the sage leaves are lightly crisp and walnuts are toasted, about 2–3 minutes.
Add the cooked raviolis and toss to coat the raviolis in the sage-infused butter.