Adapted from Squash ravioli with sage cream sauce
Squash Puree:
1 medium butternut squash (or favorite winter squash)
3 tablespoons olive oil, divided
1 teaspoon kosher salt
¼ teaspoon black pepper
Pinch red pepper flakes
¼ cup low-fat ricotta cheese
¼ cup freshly grated Parmesan cheese, plus 2 tablespoons for garnish
Pinch freshly grated nutmeg
4 fresh sage leaves, coarsely chopped
Preheat oven to 375 degrees. Peel the squash, cut in half and remove the seeds. Place the squash pieces on a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with kosher salt, black pepper and red pepper flakes. Bake for 30-40 minutes or until squash is tender. Place in a mixing bowl. Add the ricotta and Parmesan cheeses, nutmeg, chopped sage and remaining 1 tablespoon olive oil. Mash ingredients together with a potato masher. Set aside.
If you are making ravioli:
1 package egg roll or wonton wrappers
1 egg beaten with 2 teaspoons water
When using egg-roll wrappers or wonton wrappers, work with one sheet at a time, placing it on a work surface. Keep unused wrappers covered so they don't dry out. Use 1 sheet of the wrapper to make two raviolis. I used one wonton wrapper for each ravioli, folding it diagonally.
Scoop about one heaping tablespoon of the squash mixture for each ravioli onto the bottom half of the wrapper. Brush with egg wash around the filling and on the wrapper. Fold top half of the egg roll wrapper over the squash mixture. You can leave it square or crimp the edge; repeat with remaining filling. Press edges all around the filling to seal.
To cook ravioli: Bring a large pot of salted water to a boil. Working in batches, add the ravioli to the boiling water and cook for 3 to 5 minutes or until they float to the surface and the pasta is tender. Remove carefully with a slotted spoon.
For Quesadillas:
Use squash puree from above. Spread on tortillas, top with beans and Mexican cheese, such as quesadilla or queso blanco. Top with another tortilla and pan fry.
