Butternut Squash Ravioli

I finally have a new recipe for you! If you like butternut squash, or even if you don't this recipe is for you! When I was making the puree Christian told me that he didn't want to try it because he didn't like squash - he loved the pasta, though. 

These ravioli are a delicious combination of sweet and savory, and are delicious. 

What You'll Need.. 

1 3 - 3.5lb Butternut Squash (peeled and cubed)

1/4 - 1/2 Cup Broth (chicken, beef or veggie)
1/2 Cup Sour Cream
1/2 Cup Honey
Black pepper (to taste)
2 Teaspoons Honey Garlic Spice Rub
Olive Oil
Pasta sheets, wonton wrappers or fresh pasta
Butter

Peel and cube the squash. Place in an even layer on a greased baking sheet. Drizzle with olive oil. Roast at 400 for 45 minutes.

Allow the squash to cool before adding it, the sour cream, honey, broth, pepper and honey garlic rub to the blender. Blend until smooth.

Make the ravioli by adding 1-1 1/2 tablespoons of squash puree to a wonton wrapper or pasta sheet. If using a wonton put water on the edges and place another wrapper on top. Use a fork to crimp the edges closed.

Add the ravioli to boiling water until they float to the top, less than 1 minute.

Finish the ravioli in a skillet with melted better and additional honey garlic rub.

Serve topped with grated cheese.