Butternut Squash Ravioli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 butternut squash - roasted1 small shallot - diced1 Tbsp fresh sage - minced1 lg egg1/2 cup bread crumbs1 package won ton wrappers
makes 4 6 piece servings
Slice squash in half, drizzle with EVOO,roast cut side down 45 mins @ 350 F
Saute shallot in 1 tsp veg oil (add garlic if desired). Add minced sage at end to bloom flavor
Mash cooked & cooled squash with 1 lg egg & 1/2 cup breadcrumbs. Add shallots & sage. S&P to taste
Put 1 tsp in won ton wrapper. Moisten 1 edge w/H2O, fold over and seal with finger or fork.
Add to boiling salted water, cook for 3-4 minutes. Remove to cool & dry. Quick fry in nonstick pan with limited oil.
Enjoy!!
Number of Servings: 4
Recipe submitted by SparkPeople user JANETMS.
Slice squash in half, drizzle with EVOO,roast cut side down 45 mins @ 350 F
Saute shallot in 1 tsp veg oil (add garlic if desired). Add minced sage at end to bloom flavor
Mash cooked & cooled squash with 1 lg egg & 1/2 cup breadcrumbs. Add shallots & sage. S&P to taste
Put 1 tsp in won ton wrapper. Moisten 1 edge w/H2O, fold over and seal with finger or fork.
Add to boiling salted water, cook for 3-4 minutes. Remove to cool & dry. Quick fry in nonstick pan with limited oil.
Enjoy!!
Number of Servings: 4
Recipe submitted by SparkPeople user JANETMS.
Nutritional Info Amount Per Serving
- Calories: 370.0
- Total Fat: 3.4 g
- Cholesterol: 59.0 mg
- Sodium: 657.6 mg
- Total Carbs: 75.5 g
- Dietary Fiber: 9.6 g
- Protein: 12.4 g
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