One of my all time favorite dishes is ravioli.

I have very fond memories from when I was growing up of all the women in my family gathering together at my grandmother’s and making home-made ravioli (dough,filling and sauce).

It was a very lengthy process that took all day to make and about 3.2 seconds to chow down.

I have since discovered using wonton wrappers work just as well and saves you more than half the time. So you know, you can do more eating and less cooking….or something like that.

Your other option is to make this with your significant other. Pretending that you can only give directions because you’re an “expert” will give the same results of cook less,eat more.

Butternut Leek Ravioli

Filling-

½ package of wonton wrappers

½ a butternut squash, cooked and mashed

½ c. ricotta cheese

½ c. grated parmesan cheese

1/3 c. leeks

1/2 tbsp. olive oil

1 tsp. garlic salt

½ tsp of each sage and rosemary

Pepper to taste

Sauce-

2/3 c. Balsamic vinegar

1 tbsp. brown sugar

1 ½ tsp. Dijon mustard

1 tbsp. Maple syrup

½ tsp. cumin

½ tsp. Cayenne pepper

To make the ravioli-In a medium skillet, heat the olive oil then saute the leeks until browned, about 5 minutes. Turn off the heat then mix in remaining ingredients. Stir until well combined.

To make the ravioli, lay out a wonton wrapper. Place a heaping teaspoon of filling in the center. Working quickly, brush the edges with water, fold in half, then fold over the edges to seal in the filling. Continue until all the filling is used up. Boil a large pot of water, place the ravioli in a single layer and cook for about 5 minutes. Strain and serve with asparagus and the following sauce, if desired.

To make the sauce, combine all ingredients in a small saucepan and simmer for 20 minutes over low heat until the sauce has thickened.

*We served this with asparagus but feel free to use what ever vegetables you want.

*FYI, onions make good substitutions for the leeks and pumpkin for the squash.