Squash Ravioli from Thanksgiving leftovers!

Hi everyone, it's Kate here and it's my very first post! Yay! I'm living in Ohio now, but a Pittsburgher at heart.

Last week, I got some delicious inspiration from this Trib article about reinventing Thanksgiving leftovers. The one that stuck out to me were the ravioli, especially since they're pretty similar to pierogies, a true yinzer favorite.

Squash ravioli: delicious and easy to make!

Instead of incorporating turkey, because we actually ran out of that, I focused on the butternut squash, because we have a ton. So here's a squash ravioli recipe slightly adapted, but mostly the same from the Pittsburgh Tribune-Review article.


Ingredients:
Filling:
2 tablespoons olive oil
3⁄4 cup finely chopped onion
2 medium-size cloves garlic, minced
2 cups mashed, leftover squash
3/4 cup chopped, fresh parsley
1 1⁄2 teaspoons dried thyme
1 1⁄2 teaspoons dried sage
1 1⁄2 teaspoons kosher salt
3⁄4 teaspoon freshly ground black pepper
(if you have turkey handy, the original recipe calls for 1 1⁄2 cups leftover turkey, cut into small pieces)

These wonton wrappers made everything so easy... although I could only find square-shaped at the store. No worrying about making dough!

Ravioli:
60 round wonton wrappers (one 12-ounce package)
Water
8 tablespoons (1 stick) unsalted butter
1/2 cup coarsely chopped, fresh sage
3 tablespoons chopped pecans

The filling!

To prepare the filling: Heat the oil in a large skillet over medium-high heat. When the oil is hot, cook the onion and garlic together until it is softened and lightly browned, for about 8 minutes, stirring occasionally. Remove the skillet from the heat and add the turkey, squash, cheese, parsley, thyme, sage, salt and pepper, stirring to combine thoroughly.

To prepare the ravioli: Set out a cooling rack. Lay out 10 wonton wrappers on a work surface. Place about 1⁄2 tablespoon of the filling in the center of each wrapper. Working with one wrapper at a time, brush or dab water along the outside edge and fold the wrapper into a semicircle, pressing gently to expel air and seal the edges. Pick up each ravioli and use your thumb and forefinger to pinch it along the curved edge to ensure a tight seal. Repeat with the remaining wrappers to use all the filling, placing the filled ravioli on the cooling rack as you work.

Bring a large pot of water to a boil over medium-high heat. Working in 4 batches, add the ravioli and cook for about 4 minutes, until they are tender and rise to the top. Use a large, slotted spoon or skimmer basket to gently lift the ravioli from the water and transfer them to the rack.

When the ravioli are cooked, heat the butter and sage in a large skillet over medium-high heat, stirring occasionally, until the butter melts and begins to brown, for about 5 minutes. Add the ravioli and toss gently to coat.Transfer them to a serving platter and sprinkle with the pecans. (If the skillet isn’t large enough to hold and comfortably coat all of the ravioli at once, place the ravioli on the serving platter and pour the Brown Butter-Sage Sauce over them, tossing gently to coat, then sprinkle with the pecans.)

Makes about 60 ravioli or 6 servings.