Butternut squash ravioli with garlic infused olive oil
1 small butternut squash (about 2 cups of squash)
1/2 cup parmesan reggiano cheese, grated
1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp salt
1/4 tsp pepper
1 tsp dried thyme
pinch of cayenne pepper
1 pack dumpling wrappers (or wonton wrappers)
2–3 tbsp of nut milk or water
Garlic Infused Olive Oil
4 tbsp extra virgin olive oil
2 garlic cloves, finely chopped.
2 tbsp toasted pinenuts
2 tbsp chopped basil
Line a baking sheet with parchment paper and preheat the oven to 400 degrees F.
Cut the squash in half and place face down on the baking sheet.
Bake for 25-30 minutes, or until the squash is tender.
Remove the skin and seeds from the squash.
Place the squash is a food processor with the parmesan cheese, cinnamon, nutmeg, salt, pepper, and cayenne pepper. Pulse until smooth.
To assemble the ravioli, place a dollop of the filling in the middle of a dumpling wrapper. Dip your finger in the milk to water and rub around the rim of the wrapper. This will help your wrapper stick.
Place a second gyoza wrapper on top and press the sides down with your fingers, and then a fork to create the creases.
Repeat this process.
Bring a pot of water to a boil. Cook the ravioli in boiling water for 2-3 minutes.
Heat olive oil in a large pan on medium heat. Add the garlic and cook for 2 minutes.