To celebrate my friend’s birthday, I offered three choices – a gift, dinner/drinks out, or a homemade meal.  Priya, the birthday girl, picked the homemade meal.  Once we agreed on the date and time, I asked Priya to send me a few options for a recipe to prepare. 

The night before I got her answer, I was staring at a butternut squash, thinking how delicious it would be turned into ravioli.  I kid you not, but I almost fell off my chair when the next morning I read Priya’s message, requesting butternut squash ravioli for dinner.  I guess it was meant to be!

On the night of the dinner, Priya came over and we assembled these delicious Roasted Butternut Squash Ravioli with Three Cheeses and Basil along with the Spinach and Mushroom Cream Sauce.

How do you make the ravioli at home?  Originally, I was considering using fresh pasta for the ravioli, but unfortunately my grocery store did not carry this item.  Rather than using won ton wrappers and boiling ravioli, I chose the thicker and larger version of the won ton wrappers – egg roll wrappers.  After we stuffed and formed the ravioli, we baken them in the oven, skipping the mess of boiling altogether.

Roasted Butternut Squash Ravioli with Three Cheeses and Basil

Ingredients

4 cups roasted butternut squash

1 cup shredded Mozzarella cheese

1/2 cup shredded Parmesan cheese

1/4 cup crumbled feta cheese

1/4 cup basil, chopped

2 garlic cloves, grated

salt and coarsely ground pepper to taste

16 egg roll wrappers

1 egg, beaten

olive oil

coarsely ground sea salt

Directions

1.  Preheat the oven to 400 degrees.

2.  Combine the squash together with the cheese, basil, garlic, salt and pepper.  Stir well, taste, and adjust the seasoning with salt and pepper.

3.  Arrange egg roll wrappers on a cookie sheet lined with parchment paper.

4.  Scoop the filling in the middle of each wrapper and brush the exposed wrapper with a beaten egg.