Directions

• Melt the butter with curry in a sauté pan.
• Add honey and butternut squash meat; stir over medium-heat until soft.
• Add the chicken broth, bring to a simmer, and reduce until all the liquid is boiled off. Allow it to cool to room temperature.
• Place cooked butternut squash in a food processor and puree until smooth. Stir in the ricotta cheese, salt and white pepper to taste, and a pinch of either cayenne pepper or chipotle powder.
• Lay out 30 won ton skins on a flat work surface, placing a tablespoon of butternut squash filling in the center of each skin.
• Lightly brush the sides of each won ton skin with cold water. Top each one with another won ton skin and press around the edges of the ravioli with your finger to seal. Refrigerate covered until needed.
• When ready, cook butternut squash ravioli in salted boiling water.