Meatless Dish: Creamy Garlic Butternut Squash Ravioli

With lent upon us, it's important to have a good arsenal of meatless dishes to serve the family on Fridays.  In the past, this has often meant fish or salads, but it's possible to have a rich, creamy, and indulgent dinner on Friday nights that make the family feel like they are being treated to something special!

I had a few butternut squash in my cellar that really needed to be used up, so I scoured the web for recipes for Butternut Squash Ravioli.  I wasn't really satisfied with anything I found, so I developed my own recipe.

• One fresh butternut squash or a bag of Marketside Cubed Squash
• 2 fresh garlic cloves
• 1 tablespoon olive oil
• 16 ounce container of Great Value ricotta cheese
• 3/4 cup of mascarpone cheese
• 1 package of wonton wrappers
• Fresh shredded parmesan
• 1 tablespoon Great Value real maple syrup
• 1/4 stick of butter
• Fresh sage leaves
• salt and pepper to taste

1. Start by preparing and cooking the squash. If you are using the Marketside diced squash, simply cook according to the directions on the package.  If you are using fresh squash, use a peeler to remove the skin, cut lengthwise in two, and place seed-side down in a shallow glass dish with 1/2 cup water.  Cover with plastic wrap and cook on high in the microwave for 7-9 minutes, or until tender when pierced with a fork.

Remove the seeds and cut into chunks. Set aside.

2.  Peel and chop the garlic, then saute lightly in the olive oil.  Set aside.

3.  Prepare the filling by mixing the squash with the entire container of the ricotta, 2 leaves of fresh sage (finely chopped), 1/2 cup of the mascarpone, maple syrup, and salt and pepper to taste.  Add in a few drops of the oil from the sauteed garlic and stir the mixture until blended.  Use a hand blender until smooth.

4.  Lay out the wonton wrappers on a cookie sheet covered with parchment paper.  Scoop out a small amount of the filling mixture and place on the corner of each wrapper.

5.  Use your fingers to rub the edges of the wrapper with warm water.  Fold over to form triangles, and use your fingernail to put creases into the edges until they are fused together.

6.  Cook the ravioli immediately by placing in boiling water for 2-3 minutes or until they float -- but not to the point that the filling comes out.

7.  Remove immediately with a slotted spoon and serve with your choice of sauce.  I recommend this quick and simple garlic cream sauce:

• Melt 1/4 stick butter in a medium-high pan.
• Add one tablespoon flour and stir until crumbly.
• Slowly pour in 3/4 cup milk, stirring until hot.
• Add in 1/4 cup fresh parmesan cheese, 1/4 cup mascarpone, and the garlic chunks from the sauteed garlic and oil.  Salt and pepper to taste.

This was a well-received dish at my home, and very savory.  You can serve it with fresh sage leaves and a side salad!

Do you have a favorite lent recipe?  Will you be trying something new this year? I'd love to see what kinds of ideas you come up with!