Butternut Squash Ravioli

I had really high hopes for these because I adore butternut squash raviolis. I did take a short cut and not make my own dough which I think did them a disservice. The wonton wrappers were easy and fast but they stuck together when I drained them. I should have drizzled some olive oil on the ravioli as soon as I put them in the colander. They were still really good but I was very unhappy with the sticking together problem. I served them with a simple cream sauce and my sister's excellent eggplant parm (maybe the best eggplant parm I ever had). The eggplant came from her garden which I think really made them taste so good.

Ravioli

1 large butternut squash - halved lengthwise, peeled and seeded
2 teaspoons butter
salt and ground black pepper to taste
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1/2 cup Parmesan cheese
50 wonton wrappers

Preheat oven to 350 degrees F (175 degrees C).
Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.















Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.

Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.

Fill a deep pot with lightly salted water and bring to a boil.

To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.















Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.

Sauce

1/2 cup all-purpose flour (about 2 1/4 ounces)
3 1/2 cups 1% low-fat milk
1 cup (4 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon freshly ground black pepper
Dash of nutmeg

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth.