Fried Butternut Squash Ravioli

Wonton wrappers are perfect for homemade ravioli of any kind. I happened to have leftover butternut squash puree which paired perfectly with the saltiness of the seasoned breadcrumbs.

There are quite a few wrappers in a package, however they save well and I chose to only make ten.

1. Break eggs into a bowl and beat with a fork. Set aside.
2. In a separate bowl, or on a plate, pour breadcrumbs and season with salt and pepper. Set aside.
3. Working with one wrapper at a time, lay it on a flat surface, wet your index finger and wet only the edges of the wrapper.
4. Using a small ice cream scoop or spoon, place a small amount of puree in the middle of the wrapper and fold the wrapper over to where the edges meet. Seal the edges by pressing them together with your fingers. Repeat with as many as you like!
5. Once you have them made, dredge them one at a time in the egg and then cover them with breadcrumbs. For a crispier crust do this twice.
6. Heat oil in a skillet over medium heat, add ravioli a few at a time and fry until both sides are crispy. This will only take a minute or two on each side!
7. Place them on a rack over a paper towel to cool.

I made a sundried tomato/sage pesto to top these and the flavor combination was a hit!
Enjoy!