Butternut Squash Ravs

My brother and I are avid stove monkeys with extensive experience in the restaurant business. We gravitate toward big bold flavors and fusion.

1 cup mashed, cooked butternut squash

½ teaspoon salt

½ teaspoon freshly ground black pepper

Cayenne pepper, to taste

½ cup mascarpone cheese*

1 egg yolk

⅓ cup fresh grated Parmesan cheese

1 (16-ounce) package round wonton wrappers

2 tablespoons butter

1 clove garlic, unpeeled

Chopped fresh sage, to taste, optional

1 tablespoon fresh grated Parmesan cheese, or to taste

Place cooked squash into a mixing bowl. Add salt, black pepper and cayenne pepper. Stir in mascarpone cheese, egg yolk and ⅓ cup Parmesan cheese, mixing until the filling is smoothly combined.

Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. (The edges of a fork tine may help here.) Repeat with the remaining wonton wrappers.

Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.

Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the ravioli and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the ravioli are infused with the butter and garlic flavor, about 2 or 3 more minutes.

Sprinkle with chopped sage, if desired, more black pepper and extra Parmesan cheese to taste. Makes 6 servings.

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