Squash Ravioli with Herbed Butter Sauce
- Number of Servings: 12
Ingredients
1 medium uncooked butternut or acorn squash, sliced in half lengthwise (about 1.5 lb squash)2 spray(s) olive oil cooking spray 1/2 tsp ground nutmeg 1/2 tsp kosher salt 1/2 tsp black pepper 1/4 oz soft-type goat cheese 2 tsp freshly grated Parmesan cheese 3 Tbsp rosemary, chopped 3 Tbsp fresh sage, chopped 3 Tbsp fresh thyme, chopped3 Tbsp fresh parsley, chopped 2 Tbsp salted butter 1 cup low-sodium vegetable broth 2 tsp cornstarch 96 small square wonton wrappers
Ravioli:
Cut squash in half, spray each side (flesh) with olive oil spray and sprinkle with nutmeg, salt, & pepper. Roast at 375 in a baking pan filled with about ˝ cup water for 45 min-1 hour.
Cool slightly (5-10 min), then scoop out pulp and mash.
Mix in goat cheese, parmesan, and sprinkle again with nutmeg, salt, & pepper (to taste). Sprinkle in a handful of mixed chopped herbs (not the entire amount that you chopped).
Wet the 4 sides of each wonton with water, then fill wonton wrappers with a spoonful of squash mixture. Place another (dry) wonton on top, then seal wontons.
Bring a pot of water to a boil, then drop in 4-5 raviolis, cook in batches. Cook until floating (about 3-4 min), then remove from water.
Sauce:
While ravioli are cooking, melt the butter in small skillet. Sprinkle in salt, pepper, and nutmeg. Sprinkle handful of mixed chopped herbs (you still may not use all of the herbs). Stir, then add broth mixed with cornstarch. Whisk and cook on medium heat until reduced to the desired consistency. If necessary, thin with additional broth or water. Drizzle over hot ravioli. Serve immediately.
Makes 12 servings, 4 ravioli + sauce.
Serving Size: Makes 12 servings, 4 ravioli per serving
Cut squash in half, spray each side (flesh) with olive oil spray and sprinkle with nutmeg, salt, & pepper. Roast at 375 in a baking pan filled with about ˝ cup water for 45 min-1 hour.
Cool slightly (5-10 min), then scoop out pulp and mash.
Mix in goat cheese, parmesan, and sprinkle again with nutmeg, salt, & pepper (to taste). Sprinkle in a handful of mixed chopped herbs (not the entire amount that you chopped).
Wet the 4 sides of each wonton with water, then fill wonton wrappers with a spoonful of squash mixture. Place another (dry) wonton on top, then seal wontons.
Bring a pot of water to a boil, then drop in 4-5 raviolis, cook in batches. Cook until floating (about 3-4 min), then remove from water.
Sauce:
While ravioli are cooking, melt the butter in small skillet. Sprinkle in salt, pepper, and nutmeg. Sprinkle handful of mixed chopped herbs (you still may not use all of the herbs). Stir, then add broth mixed with cornstarch. Whisk and cook on medium heat until reduced to the desired consistency. If necessary, thin with additional broth or water. Drizzle over hot ravioli. Serve immediately.
Makes 12 servings, 4 ravioli + sauce.
Serving Size: Makes 12 servings, 4 ravioli per serving
Nutritional Info Amount Per Serving
- Calories: 249.1
- Total Fat: 2.3 g
- Cholesterol: 5.6 mg
- Sodium: 362.6 mg
- Total Carbs: 47.2 g
- Dietary Fiber: 2.2 g
- Protein: 4.8 g
Member Reviews