Easy Butternut Squash Ravioli

Place cooked squash into a mixing bowl. Add salt black pepper and cayenne pepper. Stir in mascarpone cheese egg yolk and 1/3 cup Parmesan cheese mixing until the filling is smoothly combined.

Place a wonton wrapper onto a working surface. Wet the tip of a finger in water and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape and press the edges to seal. Repeat with the remaining wonton wrappers.

Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile bring a saucepan of lightly salted water to a boil.

Drop the filled raviolis into the boiling water a few at a time and cook until they float to the top about 2 minutes. Drain the raviolis and transfer them to the skillet. Turn the heat under the skillet up to medium-high and cook just until the raviolis are infused with garlic flavor about 2 or 3 more minutes. Sprinkle with chopped sage more black pepper and extra Parmesan cheese to taste.