Let's make ravioli from scratch! But in the easiest way possible. Our Squash Ravioli with Thyme Butter is just simple five ingredients and uses wonton wrappers instead of fresh pasta. This is an easy semi-homemade ravioli anyone can make at home!
Preheat oven to 425 degrees. Line a large rimmed sheet pan with parchment paper.
Add butternut squash to the sheet pan. Add butter to a large skillet. Turn the heat on low and melt the butter. Once the butter has melted, pour over the squash. Use your hands to toss the squash in the butter and coat every pieces. Sprinkle the squash with salt and a little bit of pepper, toss again. Roast in the oven until soft and caramelized, about 20-25 minutes. Toss the squash halfway through to avoid burning.
Once the squash has cooked, transfer to a foodprocessor. Add water and parmesan cheese. Blend until smooth. Season to taste with salt and pepper.
Bring a large pot of water to a rolling boil. Season generously with salt. It should taste as salty as the sea.
To make the squash. Place one wonton wrapper on a flat surface. The wrapper should have the corners facing up, down, left and right so you have a diamond.Spoon 2 teaspoons of the filling on to the middle of the wrapper. Use your finger to gently wet all the edges of the wrapper. Fold the top corner down so you have a triangle. Get any air bubbles out and seal. YOU CAN STOP HERE. If you want to make pretty dumpling-like shapes, go on.
Make sure the triangle’s flat edge is on top. Use your fingers to pull the two corners together while gently foldings the wonton down. Overlap the corners and use your finger to wet the middle so the corners stay glued together. You should have a little hat shape. Alternatively, you can also simply fold the ravioli into a triangle or use two wonton wrappers to form a square. Chill the ravioli in the fridge while you make the sauce.
Add butter to a large skillet set over a medium high heat. Let the butter slowly melt. Once you start to see it brown on the edges, start to gently swirl the pan. Continue to swirl the pan until the butter turns a deep brown color. You want it to be darker than a golden color, but be careful to avoid burning the butter.
Turn the heat off, pull the pan off the stove and gently add in the thyme leaves. Stand back as the butter will spit and spatter and you want to avoid getting hurt. Set aside.
Once the sauce is done, drop the ravioli into the boiling water, one at a time. Give them a stir to they don't stick to the bottom of the pan or to eachother. Let them cook for 3-4 minutes until they float to the top. Use a slotted spoon to gently transfer the ravioli to the butter sauce. Add a tablespoon of pasta water as well. Gently toss the pasta with the sauce.
Serve with lots of parmesan cheese.