Butternut Squash Ravioli with Rosemary Oil

Ingredients

• ¼ cup heavy cream
• 36 square or round wonton wrappers
• ¼ cup freshly grated Parmigiano-Reggiano; more for serving
• ½ lb. butternut squash, peeled, seeded, and cut into ½-inch dice (1-½ cups)
• Kosher salt and freshly ground black pepper
• 1 clove garlic, minced
• 1-½ tsp. minced fresh rosemary
• + 1 more ingredients
• • ¼ cup extra-virgin olive oil

Put the squash, 2/3 cup water, 1 Tbs. of the oil, and a scant 1/2 tsp. salt in a large, deep sauté pan. Turn the heat to high until the water simmers; cover and steam the squash until it’s just tender and the water has just evaporated, 5 to 6 minutes; check often. Stir in the garlic and 1/2 tsp. ...

View full recipe at Fine Cooking