Butternut Squash Ravioli

Restaurants are great places to experience a "night off." For as much as I like to cook, I don't enjoy cooking every night. But restaurants are also excellent places to become inspired. I love trying new flavors or combinations at a restaurant that I can then try at home, like this Butternut Squash Ravioli. It's a seasonal dish that I've seen at a few restaurants, but don't let it's presence on the menu intimidate you. It's easy enough to make at home.

I had won ton wrappers leftover from the very delicious Swiss Chard Potstickers I made a couple of weeks ago, so I used the rest to wrap up the equally delicious butternut squash filling. Next time I make these, though, I would like to make the pasta from scratch.

Although this dish was not hard to make, there are a lot of steps involved, so it might be a better weekend meal if you don't have a lot of time after work. Of course, you could always split up the steps - roast and puree the squash and make the filling the day before. Whenever you decide to make it, pour a glass of Chardonnay. Like Chef Jacques Pépin, I think you should always cook with a glass of wine! (Note: not a rule I always follow, but it is nice when I do).

What menu items have you been inspired to make at home?