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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Cheddar-Squash Ravioli

What a great way to use leftover mashed squash as well. There is no sauce needed for this great, and simplified, version of ravioli. I used a pizza cutter to round each of these filled wrappers, but this in not needed.


For 2 people


  • 16 wonton wrappers
  • 1 cup(s) cooked, mashed squash
  • 1 egg, beaten
  • 3 ounce(s) shredded Cheddar cheese
  • 1 -2 slices bacon, cooked and crumbled
  • Salt and black pepper to taste
  • 2 tablespoon(s) sour cream
  • 1/2 teaspoon(s) dried marjoram
  • 1/2 teaspoon(s) each onion and garlic powder

Cheddar-Squash Ravioli Directions

  1. In a large bowl, combine all ingredients except wonton wrappers and blend well. Removing 2 wonton wrappers at a time, and keeping remainding wrappers tightly wrapped to prevent drying out, lay them on a flat work surface of plate. Wet the edges of one wrapper with oyour finger dipped in water. Spoon a tablespoon squash mixture into the center of it and lay the other wrapper on top. Press all four edges firmly to seal. Set aside and repeat with remaining wrappers.
  2. Bring a pot of water to a gently simmer over medium-low heat. Slip 4 filled wrappers at a time into the simmering water and cook for 6 minutes, or until they are curling up on the edges and are heated through. Take a spoon and gently lift any ravioli's from the bottom of the pot if any are sticking. Remove with a slotted spoon onto a plate and repeat with remaining ravioli's. Serve immediately with some oregano sprinkled on top if desired.