Greg Requested Something with Cinnamon

Our house was filled with the wonderful aroma of cinnamon while my Mini Carrot Cakes were baking and Greg gave me a special request. He wanted something for dinner that involved cinnamon. Ok, I've NEVER thought of cinnamon in a savory dish so I was pretty stumped. HOWEVER, thanks to the magic of Google, dinner was born...Butternut Squash Ravioli! I didn't follow any particular recipe but just got different ideas from a bunch of recipes. Using Wonton Wrappers DEFINITELY made my life easier even though roasting the butternut squash and then making the filling was still a pretty time-consuming task. This was no 30-minute meal but well worth the wait!

Ingredients: (8 servings)


1-1/4 lb butternut squash (one large squash)
1 pkg wonton wrappers
1 c ricotta cheese
2 oz bacon, chopped into bite-size pieces
1 large shallot, roughly chopped
1/2 (1/4 c) stick of butter
1 tsp dried rosemary
1 tsp nutmeg
1 tsp cinnamon
1/4 c of olive oil
1 c mushrooms, sliced
1 c parmesan cheese


Prep:


1. Preheat oven to 400°F.


2. Peel and cut squash into wedges, scooping out pulp and seeds. Sprinkle with salt and drizzle with olive oil. Place on a baking sheet and roast 25 minutes or until soft.


3. When cool, place squash, ricotta, nutmeg, and cinnamon into a blender and process until smooth, drizzling in the olive oil with the machine running.


4. Take a wonton wrapper and add 1 Tbsp of squash mixture to the center. Lightly moisten edges of wonton wrapper with water, fold into a triangle. Press edges down with a fork on all sides to seal. Repeat with remaining wrappers and filling.


5. To prepare the sauce, heat butter in a small saucepan over medium heat to melt. Add rosemary, bacon, mushrooms and shallots and cook for 5 minutes. Stir frequently to allow butter to brown without burning. Remove from heat, and add parmesan.


6. Add finished raviolis to boiling water and let them cook until they rise, then remove and let cool. Plate raviolis and top with sauce and fresh basil to serve!