An ice storm has paralyzed us in North Texas this week and I have been feeding all the boys in the neighborhood. So my pantry and fridge a close to empty and I had to rummage for something to fix for dinner tonight. In the freezer were some butternut squash cubes and in the fridge was some wonton wrappers and fresh sage. So I thought I would make a quick version of ravioli and it hit the spot.
2 cups Butternut Squash Cubes, Thawed
1/4 cup Parma Parmesan Cheese (Vegan Parm Cheese)
1 Tbsp + 3 Tbsp Earth Balance Vegan Butter
Salt & Pepper
In a food processor, combine the butternut squash, 1/4 cup parmesan cheese and 1 Tbsp Earth Balance Vegan Butter. Mix until throughly combined.
Lay out the wonton wrappers and place a small scoop in the center of the wonton wrapper. With water on your fingertip, touch the edges of the wonton wrapper all the way around and then fold over and seal.
Repeat until all of the filling is gone.
Boil some water and season with salt. Throw in the ravioli's and cook for 2-3 minutes. Be careful not to let them stick together and handle with car so they don't burst open. Remove with a slotted spoon.
In a saute pan, melt the remaining 3 Tbsp Earth Balance Vegan Butter and add the sage. Saute the ravioli's in the butter until coated on both sides.
Transfer the ravioli to a plate, pour over the butter sauce and garnish with some grated parm cheese.
Mix up a side salad & Voila! Dinner is served.