Butternut Squash and Goat Cheese Ravioli

Y'ALL I cannot express how excited I am about this recipe!!! Back in the day my mom used to buy this amazing butternut squash ravioli and would make it for dinner, and it was easily one of my favorite meals. Unfortunately a few years ago they stopped making the ravioli leaving my mom and I seriously depressed. Ever since then I have been searching high and low for some butternut squash ravioli and have just ended up disappointed. 

Finally, I decided I was going to challenge myself and make my OWN butternut squash ravioli. While I'm confident in my cooking abilities, let's be real- I don't know how the f*** to make pasta! Now my Italian ancestors are probably rolling over in their grave, but I decided to use wonton wrappers. At that point too I figured why not jazz this up some more and throw in some goat cheese and pecans, and let me tell you IT WAS D-LYSSIOUS.

- 1 pack of Wonton Wraps
- 1 Butternut Squash
- Vegetable Oil
- Chicken Broth
- Heavy Cream
- 1 log of Goat Cheese
- 1 package of Crushed Pecans 
- Eggs
- Alfredo Sauce 
- Basil


Instructions:

1. Start by cooking the butternut squash- after carefully cutting in half drizzle oil over top and bake for roughly 45 minutes at 375 degrees. 
2. While still warm scoop out the butternut squash inside and mash it with a fork until you have an overall smooth mixture (you can use a food processor to do this as well).
3. Then transfer the squash into a saucepan and add in only enough chicken broth and heavy cream to where it helps bind the squash together (you want almost a cookie dough texture), take off heat when well combined and let cool. 
4. Layout as many wonton wraps as you would like to make- I used a sheet pan to lay them on top.
5. Once cooled enough to handle, spoon out a dollop of the squash mix onto the wonton wrap. Continue this until all wraps have mix.
6. Add your desired amount of crumbled goat cheese and crushed pecans on top of the squash mix.
7. Brush egg yolk around the edges of the wonton to create a seal and take another wrap and place it on top. Pinch down the sides and try to squeeze out any air pockets, then leave it alone for a couple minutes to bind. 
8. Carefully drop your ravioli into boiling water and let them cook for around 2 1/2 minutes. 
9. After straining, pour creamy alfredo sauce on top and sprinkle with pecans and goat cheese. Finally, garnish with some basil and enjoy!