Ingredients

The following ingredients have 4 Servings
  • 1 small butternut squash
  • 1/4 cup olive oil
  • 1 large garlic clove (minced)
  • 2 teaspoons chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons heavy cream
  • 1 small chicken breast (seasoned, cooked and shredded)
  • 12 ounces wonton wrappers
  • 1 egg (beaten)
  • 10 fresh sage leaves (chopped)
  • 1 tablespoon unsalted butter

Instruction

  • 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.
  • Serve topped with an Alfredo sauce.