I had some leftover butternut squash from Sunday night's dinner and I decided to cook some fresh butternut raviolis.
I tossed the squash with some olive oil, pepper, nutmeg and salt.
Then roasted it for about 45 minutes (until tender).
In the meantime I cooked some edamame, peeled and coarsely chopped.
I then transferred the squash into my food processor and added a little bit of olive oil, salt, pepper and balsamic vinegar.
I mixed in the edamame with the squash mixture and proceeded to make the raviolis using wonton wrappers (I've used wonton wrappers before and they came out yummy). I thought the edamame would add a nice texture.
Make sure you rub some water on the wontons (all over except for the middle), this helps seal the ravioli.
I added Parmesan cheese on top
Placed a second wrapper on top and pressed down the sides, pressing air pockets out.
I used my cookie cutter to cut the raviolis
I then used a fork to make sure it was completely sealed
Everything was going well up until...
It was gross! I couldn't eat it. I'm not sure what I was thinking combining squash and edamame. I guess I was feeling experimental - it was a total failure. Too salty, the flavors just didn't go. Oh well, at least now I know :)