Hippy Pilgrim’s Butternut Squash Ravioli

This recipe couldn’t be easier and the results can make meals all week!

Roasted Squash Ingredients

1 small butternut squash

2 tablespoons of olive oil

1 tablespoon of Hippy Pilgrim Pumpkin Spice Vanilla Sugar

1 1/2 teaspoons of Hippy Pilgrim Thanksgiving Garlic Salt

RAVIOLI INGREDIENTS

1 cup of mashed roasted butternut squash

1/2 cup of ricotta cheese

1 egg yolk (reserve the egg white in a small bowl for sealing the raviolis)

Hippy Pilgrim Thanksgiving Garlic Salt

2 tablespoons Hippy Pilgrim Dipping Oil Starter Base

Wonton wrappers (smaller square shaped ones)

Preheat the oven to 375 degrees. Fill a small roasting pan halfway with water.

Split the squash down the middle and remove the seeds.

Place the squash (flesh side up) in the water. Brush the flesh of the squash with olive oil and sprinkle with Pumpkin Spice Vanilla Sugar and Hippy Pilgrim Thanksgiving Garlic Salt. Roast at 350 degrees for 60 to 90 minutes until soft and tender.

While the squash is roasting, begin preparing the sauce by melting the butter in a pan. Skim off the foam and add the sugar, spices, orange zest and garlic. Heat for one minute and set aside.

To make the ravioli filling, combine butternut squash and Dipping Oil Starter Base and mix well. Fill the center of each wonton wrapper with 1 teaspoon of filling. Do not overfill. Use the reserved egg white to coat the edges of the wrapper and fold the wonton in half to form a triangle. Press the tines of a fork into the edges to seal the two sides.

Boil wontons for 1 to 3 minutes in salted water and remove with a strainer or slotted spoon and place on a plate. Drizzle with a little butter sauce and top with a sprinkle of Pumpkin Spice Vanilla Sugar, a sprinkle of the Dipping Oil Starter Base and a tiny sprinkle of Thanksgiving Garlic Salt. Optional garnishes include grated orange zest, fresh pomegranate seeds and toasted pine nuts or walnuts for some crunch.

You can make the raviolis in advance and freeze them on a cookie sheet. Once frozen, place in Ziploc Bags and boil them up whenever you’re in the mood!

Sauce Ingredients

1 stick of unsalted butter

A dash Hippy Pilgrim Pumpkin Spice Vanilla Sugar

1/2 teaspoon Hippy Pilgrim Garlic Herb Salt-Free Seasoning

1/2 teaspoon Hippy Pilgrim Thanksgiving Garlic Salt

Grated orange zest

Small clove of grated garlic

Pomegranate seeds for garnish