Spinach and Acorn Squash "Ravioli"

12 cup ricotta cheese
10 ozs spinach (frozen chopped, defrosted and squeezed)
14 tsp kosher salt
18 tsp freshly ground pepper
1 slice squash (8 12 inch slices of roasted, peeled and mashed)
14 cup sour cream

14 tsp ground nutmeg
1 tbsp unsalted butter
8 sage leaves
1 12 cups vegetable broth
16 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.