Use wonton wrappers to make easy squash-cheese ravioli

Yankee Chef logoBy Jim Bailey

What a great way to use leftover mashed squash as well as mashing squash just for this recipe. There is no sauce needed for this great, and simplified, version of ravioli. I used a pizza cutter to round each of these filled wrappers, but this in not needed.

Squash and cheese ravioli made simpler with wonton wrappers.

Squash and cheese ravioli made simpler with wonton wrappers.

16 wonton wrappers
1 cup cooked, mashed squash
1 egg, beaten
3 ounces shredded cheddar cheese
1-2 slices bacon, cooked and crumbled
Salt and black pepper to taste
2 tablespoons sour cream
1/2 teaspoon dried marjoram
1/2 teaspoon each onion and garlic powder

In a large bowl, combine all ingredients except wonton wrappers and blend well. Removing 2 wonton wrappers at a time, and keeping remaining wrappers tightly wrapped to prevent drying out, lay them on a flat work surface of plate.

Wet the edges of one wrapper with your finger dipped in water. Spoon a tablespoon of squash mixture into the center of it and lay the other wrapper on top. Press all four edges firmly to seal. Set aside and repeat with remaining wrappers.

Bring a pot of water to a gently simmer over medium-low heat. Slip 4 filled wrappers at a time into the simmering water and cook for 6 minutes, or until they are curling up on the edges and are heated through.

Take a spoon and gently lift any raviolis from the bottom of the pot if they are sticking. Remove with a slotted spoon onto a plate and repeat with remaining raviolis. Serve immediately with some oregano sprinkled on top if desired.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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