Roasted Butternut Squash and Chicken Ravioli is a dinner recipe that is perfect for the Fall. This homemade ravioli is made of roast butternut squash and shredded chicken tucked into wonton wrappers. Covered them in a garlic Alfredo sauce, and it's a dinner that will wow family and friends!
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Ingredients
1smallbutternut squash
¼cupolive oil
1large garlic clove minced
2teaspoonschopped fresh thyme
¼teaspoonsalt
¼teaspoonfreshly ground pepper
2tablespoonsheavy cream
1smallchicken breastseasoned, cooked and shredded
12ounceswonton wrappers
1egg beaten
10 fresh sage leaves chopped
1tablespoonunsalted butter
Instructions
Preheat oven to 425 degrees, and prepare two baking sheets by lining them with parchment paper.
Peel and seed the butternut squash. Cut in half and cut into slices about 1/4-inch thick.
Place slices into a large bowl and add olive oil, garlic, sage, thyme, salt, and pepper. Toss to coat completely.
Put slices on prepared baking sheets in a single layer.
Bake for about 30 minutes.
Place into a food processor and add the heavy cream. Puree until smooth.
Pour into a large bowl and add the shredded chicken. Mix thoroughly.
Prepare a working surface by covering it with parchment and spraying it the sheets with cooking spray. Put half of the won ton wrappers in a single layer on the parchment.
Place one rounded teaspoon of filling into the center of each wonton wrapper. Brush the edges of the wonton lightly with the beaten egg.
Place a wonton wrapper over the filling and starting from the middle, gently press and squeeze any air out to the edges, sealing them.
Repeat process with remaining wrappers and stuffing.
Place 4 to 5 ravioli into a large pot of rapidly boiling water and cook for 3 to 4 minutes. Remove with a slotted spoon or a strainer.