Butternut Squash Ravioli is easy and delicious!
Prepare frozen winter squash according to package directions. Set aside.
Meanwhile prepare apple cider sauce: In a medium saucepan combine apple cider, 4 tablespoons butter, brown sugar, bourbon, honey and ground cinnamon. Heat to a boiling over medium heat stirring constantly. Boil gently over medium heat until reduced by half or until thickened and syrupy, 8 to 10 minutes. Stir in chopped hazelnuts. Set aside.
If not making the apple cider bourbon butter sauce, heat your favorite butternut squash pasta sauce according to label directions.
Prepare squash filling: In a large bowl combine cooked squash, 1 teaspoon butter. maple syrup, dried cranberries, ground cinnamon, salt and pepper. Set aside.
Heat oil in large saucepan or deep cast iron skillet to 350 degrees.
Make Ravioli: Lay sheets of egg roll wrappers over lightly floured metal portion of ravioli maker. Take the plastic section and place on top of egg roll wrappers. Lightly press down to form indentations. Remove plastic portion. Fill indentations with 1 or 2 teaspoons of butternut squash filling. Lay egg roll wrappers on top of filling. Using a rolling pin, gently press down and roll rolling pin across the top of the ravioli maker. This will cut out the filled ravioli. Use a pastry cutter if necessary to cut any un-cut sections.
Boil the ravioli in plenty of lightly salted water, until just done. This will only take a few minutes. The ravioli will float on the surface of the water when they have finished cooking. Carefully remove with a slotted spoon and drain.
Serve with Apple Cider Butter Bourbon Sauce or Brown Butter and Sage Sauce or your favorite Butternut Squash Pasta Sauce.