Spinach and Acorn Squash "Ravioli"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 cup ricotta cheese10 ozs spinach (frozen chopped, defrosted and squeezed)14 tsp kosher salt18 tsp freshly ground pepper1 slice squash (8 12 inch slices of roasted, peeled and mashed)14 cup sour cream 14 tsp ground nutmeg1 tbsp unsalted butter8 sage leaves1 12 cups vegetable broth16 wonton wrappers
Heat oven to 400º F. In a small bowl, combine the ricotta, half the spinach (reserve the rest for another use), salt, and pepper and mix well. In another bowl, stir the squash, sour cream, and nutmeg together. In a skillet, over medium heat, heat the butter. Add the sage and cook until fragrant, about 1 minute. Add the broth, simmer 5 minutes, and set aside. Lay out 16 wonton wrappers. Divide the spinach mixture among 8 wrappers, placing a dollop in the center of each. Fold them in half diagonally, pinching one corner to close. Repeat with the squash mixture and the remaining 8 wrappers. Place the 16 packets in a roasting pan and spoon the broth over them. Cover with foil and heat in the oven until warmed through, 10 to 15 minutes.
Serving Size: makes 16 wontons, 4 per person
Number of Servings: 4
Recipe submitted by SparkPeople user LCTMAATRBC.
Serving Size: makes 16 wontons, 4 per person
Number of Servings: 4
Recipe submitted by SparkPeople user LCTMAATRBC.
Nutritional Info Amount Per Serving
- Calories: 241.5
- Total Fat: 7.3 g
- Cholesterol: 25.2 mg
- Sodium: 419.2 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 4.2 g
- Protein: 9.9 g
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