Easy Butternut Squash Ravioli

Steps

1. In a Dutch oven, combine the squash, ⅓ cup water, olive oil, and a scant ½ teaspoon salt and bring to a boil over high heat. Cover and cook until squash is just tender and water has evaporated, 5 to 6 minutes. Stir in the garlic and rosemary and sauté until fragrant, about 1 minute. Transfer the mixture to a shallow bowl and mash the squash with a fork until mostly smooth. Stir in the prosciutto and cheese.

2. Wash out the pot and fill with a generous 2 quarts of water. Add 1 tablespoon of salt and bring to a simmer.

3. Set out a large wire rack and a small bowl of water. Lay 6 wonton wrappers on a dry work surface. Brush the edges with water, then drop 1 tablespoon of filling onto each wrapper. Working with 1 at a time, top each wrapper with another wrapper; press to seal completely. Transfer to a wire rack. Repeat with the remaining wrappers and filling, keeping the work surface dry.

4. Heat the oil and rosemary in a small skillet over low heat until the rosemary starts to sizzle. Remove from heat.

5. Gently slide 12 ravioli into simmering water. Cook until the wrappers start to wrinkle and turn from opaque to translucent, 3 to 4 minutes. With a slotted spoon, remove the ravioli and arrange 6 on each plate.

6. Drizzle with 2 teaspoons cooking water and 1 teaspoon rosemary oil. Sprinkle with pepper and Parmesan cheese, and serve. Cook the remaining 12 ravioli, and serve them as soon as they are ready.