Randy’s Famous Ravioli

Instructions

1. Peel butternut squash and chop into one-inch cubes. Place in large skillet with olive oil. Toss to coat. Add 1/2 cup water and over medium heat, let squash soften (about 20 minutes). Let cool.
2. Add squash to food processor with saltine crackers, honey and nutmeg. Blend until it looks like baby food. Add a little more water if too thick.
3. Roll out rectangles of crescent rolls onto non-stick surface. Use a rolling pin to thin out and connect the perforation. Cut into 3 smaller rectangles (i used a plastic spatula for all the crescent roll cutting). On one-half of the rectangle, add a small drop of the squash. Then, some of the ham. Then, a small square of the cheese. Then, 2 carefully placed rosemary leaves. Fold the other half on top and press the sides. Then, take a fork and go all around the sides sealing the ravioli and making it look nice. Repeat for all sections of crescent roll (should make 24 raviolis).
4. Pre-heat oven to 350 and cook until golden brown. This took 8 minutes for a few in a toaster oven and took 15 minutes in a large oven with other items in the oven. Be careful not to slap your momma.