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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 222.7
  • Total Fat: 3.8 g
  • Cholesterol: 17.5 mg
  • Sodium: 410.0 mg
  • Total Carbs: 37.0 g
  • Dietary Fiber: 3.2 g
  • Protein: 9.7 g

View full nutritional breakdown of Butternut Squash Ravioli calories by ingredient
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Butternut Squash Ravioli

Submitted by: DILBERTA

Introduction

I had seen similar recipes before, but I just winged it with this recipe. It was delish. ENJOY! I had seen similar recipes before, but I just winged it with this recipe. It was delish. ENJOY!
Number of Servings: 3

Ingredients

    1/2 cup mashed butternut squash (fresh or frozen)
    1/4 cup part-skim ricotta cheese
    2 tablespoons shredded Parmesan cheese
    5 teaspoons minced onion
    1 teaspoon minced garlic
    1/2 teaspoon oil
    21 Won Ton Wrappers (about 3x3-inches)

Tips

This ravioli can be served plain, with a browned butter sauce, an Alfredo sauce (my favorite) or a marinara/spaghetti sauce.


Directions

IN a small frying pan add oil and saute the onions & garlic over medium heat for about 5 minutes until golden. Cool.


IN a bowl combine the squash, ricotta, parmesan, and the onion-garlic mixture. Stir to mix well. Refrigerate until ready to use.


ABOUT 30 minutes before you are ready to eat, assemble the ravioli. Gather together the won ton wrappers, the squash mixture, a small bowl of water and a fork. Also start a large pot of water to boil.


TO assemble place a won ton wrapper on a cutting board (or other flat surface). Spoon 1 1/2 teaspoons of the squash mixture in the middle of the wrappers. Dip your finger in the water and run it along two edges of the wrapper. Then fold the two other edges over the mixture to form a triangle. Press the edges together to seal and then crimp the edges with the tines of the fork. Set aside on wax paper and continue in this manner until all 21 ravioli are assembled.


BY now the water should be boiling. Drop (carefully) 7 of the ravioli into the boiling water. Cook for 3-4 minutes until won-tons are soft and droop over the edges of a large slotted spoon. Remove the ravioli to a colander to drain and add the next 7 ravioli to the pot. Repeat until all 3 batches are done.

MOVE drained ravioli to plates and serve immediately.

Serving Size: Makes 3 servings of 7 ravioli each






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