Roasted Butternut Squash & Ricotta Ravioli
Roasted Butternut Squash & Ricotta Ravioli Preheat the oven to 400°F. Split the squash in half lengthwise, scoop out the seeds, drizzle with oil, sprinkle with
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dinnerwithjulie.com.
Cooking tools:
- Chef's knife
- Cutting board
- Spoon
- Oven
- Baking sheet
- Baking dish
- Mixing bowl
- Fork
- Refrigerator
- Freezer
- Zip-top bag
- Stove
- Pot
- Colander
- Slotted spoon
- Skillet
- Plate
Ingredients
- wonton wrappers, thawed
- 1 butternut squash
- canola or olive oil, for cooking
- salt & pepper to taste
- 1 cup ricotta or soft goat cheese
- 1 Tbsp. maple syrup
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