This contemporary take on traditional ravioli is fantastically delicious and worth the extra effort. A green salad with a simple olive oil and vinegar dressing is all you need with this rich dish.

Ingredients
1 butternut squash
2 tablespoons Carapelli Extra Light Olive Oil
1 medium yellow onion, diced
4 cloves garlic, minced
1/2 cup ricotta cheese
1/4 cup fresh basil leaves, minced
Salt and pepper, to taste
1 package wonton wrappers (12 oz.)
3 tablespoons cornstarch, mixed with 3 tablespoons cold water
Light Pesto Cream Sauce (see recipe below)
Fresh grated Parmesan cheese, for garnish
Fresh diced tomato, for garnish

For Light Pesto Cream Sauce:
1 cup tightly packed fresh basil leaves
1/4 cup pine nuts, toasted
2 cloves garlic
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 cup Carapelli Mild Olive Oil
1/3 cup half-and-half

Cooking Directions
Preheat oven to 400°F. Cut squash in half; remove seeds and brush the interior with Carapelli Extra Virgin Olive Oil. Place squash cut side down in pan brushed with additional olive oil. Bake, uncovered for 40 minutes or until fork tender. Cool. Meanwhile, in skillet, heat light olive oil. Add onion and garlic. Sauté until softened. Transfer onion mixture to a large bowl. Scoop squash from skin and place in bowl with onion and garlic. Stir in ricotta cheese, basil, salt and pepper. Mash until you have a coarse paste. For each ravioli, place a wonton wrapper onto a lightly floured surface. Spoon a small amount of filling (about 1˝ teaspoons) onto the center of the wrapper. Lightly wet the edges of the wrapper with the cornstarch mixture. Lay a second wonton skin over the filling and carefully press edges to seal. Trim edges with a ravioli cutter or a pastry wheel. Repeat with remaining wonton wrappers. Carefully place ravioli (one at a time) in a large pot of boiling, salted water. Cook and stir gently for about 5 minutes or until cooked through. Remove cooked ravioli with a slotted spoon and place on a warm platter. Serve with Light Pesto Cream Sauce (recipe follows).

For Light Pesto Cream Sauce:
In work bowl of food process or blender, process basil, pine nuts, garlic, cheese and salt to form a paste. With the machine running, gradually add oil in a steady stream until evenly blended. Place pesto mixture into a small saucepan. Heat until warmed through. Stir in half-and-half until smooth and warmed through. Serve sauce over ravioli. Garnish, if desired, with fresh grated Parmesan cheese and diced tomatoes. Serves 6.

Preparation Time: 40 minutes

Total Time: 1 1/2 hours

Wine Suggestions: Beaujolais, Valpolicella