Mascarpone Cheese Squash Ravioli

Instructions

1. Roast butternut squash, cut in quarter, baked for half hour at 375F

2. Then remove, cool it. put it into a large mixing bowl, season with some fresh ground black pepper, pinch of cayenne, put in 1/2 cup mascarpone or cream cheese, 1 egg yolk, 1/3 cup grated Parmesan, 1/2 cup mascarpone or cream cheese, mix them up

3. Take the Japanese wrapper, wet the around the side of the wrapper, put a spoon of the mixture above to the center of the wrapper, fold and seal the wrapper.

4. Repeat the process until your use all the mixture.

5. Boil water in a pan, while boiling the water, cook a some butter in another pan on a low heat, add in a garlic, cook for 2 minutes and remove the garlic

6. When the water is boiled, add the Mascarpone CheeseSquash Ravioli in, and boil them for 2 minutes, then remove

7. then transfer the Mascarpone Cheese Squash Ravioli to the pan with butter, turn up the heat to medium. cook for 2-3 minutes.

8. Serve in serving plate.