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Butternut Ravioli

1 butternut squash (or one package of pre cubed squash)

1 TBSP olive oil

1/3 cup ricotta (you will have to buy a 16 oz container but you won't need all of it)

1/4 cup parmesan cheese

1 package wonton wrappers

2 TBSP Spice by Rachel Sweet BUTTERY AUTUMN MIX

Preheat oven to 400 degrees F. Peel the squash and dice as small as possible. The smaller the pieces, the faster they cook. Try for approximately 1 inch pieces. If using pre-cubed squash, cut them in half. Place the squash pieces in a large bowl and add the olive oil. Mix to coat and then dump out the squash pieces onto a cookie sheet or baking dish lined with parchment paper for easy cleanup. Bake 45 minutes.

When the squash is finished baking, put it back into the large bowl and use a potato masher or a large fork to mash. Add the ricotta, parmesan, and the 2 tablespoons BUTTERY AUTUMN MIX. Mix well.

Making one ravioli at a time is time consuming, but worth it! Set up your workspace for maximum efficiency. Set a large pot of water on the stovetop on high heat. Fill a small bowl with water for dipping your fingertips into. Have a cutting board or a plate for making the ravioli and a second plate for putting the finished ravioli. Decide what sauce you want to use and set that up for the finished ravioli. A butter or oil based sauce is ideal here. Or, simply add 2 tablespoons butter to a pot and put the ravioli into it as they cook. The hot ravioli will melt the butter and the butter will prevent them from sticking to each other.

Place one wonton wrapper on your work surface and use a tablespoon to measure out the butternut mix. Don't overfill the spoon. Place the squash mix in the center of the wonton wrapper and then dip your finger in the water and coat the edges in water. Press these edges together to stick until you have a triangle ravioli (you can also makes squares by putting two wrappers on top of each other. Keep in mind that the more places you have to stick together, the more places that might come undone. Press the edges together tightly!).

When the water boils, add ravioli as you finish them. Be careful as they are quite delicate. Use a slotted spoon to lift them out when they are finished cooking. Once they float, they are done. Keep an eye on the cooking ravioli as you finish making the rest. Transfer the cooked ravioli to your sauce pot. Serve immediately.



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