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Butternut Squash Ravioli
½ butternut squash
1 tsp. olive oil
½ cup frozen spinach, thawed
2 ounces. Prosciutto, finely chopped
Pinch of pepper
1 oregano leaf, finely chopped
25 wonton wrappers
½ cup organic low-sodium chicken stock
Preheat oven to 400 degrees F. Brush flesh of butternut squash with olive oil and bake face down for 45 minutes. Scrap butternut squash into bowl. Add spinach, prosciutto, pepper, oregano and egg.
Place about 1 tsp. of mixture in each wonton skin. Run edges with water and fold in half in triangles. Press to seal.
In a large pot, bring about 6 cups of water to boil. Boil wontons for about 3 minutes. They are ready when they come to the surface.
Pop into a food processor and pulse. Add boiled chicken stock little by little until the preferred consistency is achieved.
