1/1 Photo of Butternut Squash Ravioli
Jumbo ravioli filled with squash make an impressive dinner. And easy cheats cut the prep time by more than an hour. Wonton wrappers, substitute for laboriously homemade pasta, while frozen squash gets dressed up with freshly grated parmesan. I found this recipe in Good Housekeeping. I have not tried this ravioli but I'm posting this for safe keeping.
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- 4.92 ml olive oil
- 1 small onion, finely chopped (4-6oz)
- 340.19 g frozen winter squash
- 59.14 ml freshly grated parmesan cheese
- 29.58 ml plain dried breadcrumbs
- 1 large egg, lightly beaten
- 0.25 ml nutmeg
- fresh ground black pepper
- 1 large egg white
- 4.92 ml water
- 340.19 g wonton wrappers (50 wrappers)
- 44.37 ml butter
- 14.79 ml thinly sliced fresh sage leaf
- 1In small nonstick skillet, heat oil on medium 1 minute. Add onion and cook about 12 minutes or until tender and lightly browned, stirring occasionally. Cook squash in microwave as label directs; cool slightly.
- 2In medium bowl, combine onion, squash, parmesan, bread crumbs, whole egg, nutmeg, and 1/4 teaspoon each salt and freshly ground black pepper. In small bowl, whisk together egg white and water.
- 3Place 1 wonton wrapper on work surface. With pastry brush, brush egg white along edges; place 1 rounded tablespoon squash filling in center of wrapper, keeping filling away from edges. Top with second wrapper; press down firmly around filling to seal ravioli, pushing out any trapped air. Place ravioli on cookie sheet. Repeat with remaining filling and wrappers, using a second cookie sheet so that ravioli do not overlap. Let ravioli dry 30 minutes, turning over halfway through to evenly dry both sides.
- 4Ten minutes before cooking ravioli, heat large saucepot of salted water to boiling on high.
- 5Add ravioli to pot; cook 3-5 minutes or until tender, stirring gently to separate ravioli.
- 6Meanwhile, in 4-quart saucepan, cook butter on medium 3-4 minutes or until golden brown, stirring. Remove from heat; stir in sage and 1/8 teaspoon each salt and freshly ground black pepper.
- 7With large slotted spoon, lift out ravioli, 1 at a time; drain, still held in spoon, lift out ravioli, 1 at a time; drain, still held in spoon, lift out ravioli, 1 at a time; drain, still held in spoon, on paper towels. Transfer ravioli to saucepan with butter; gently stir to coat.
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Nutritional Facts for Butternut Squash Ravioli
Serving Size: 1 (231 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 432.7
- Calories from Fat 129
- Total Fat 14.3 g
- Saturated Fat 7.4 g
- Cholesterol 82.5 mg
- Sodium 719.2 mg
- Total Carbohydrate 61.1 g
- Dietary Fiber 3.2 g
- Sugars 3.0 g
- Protein 14.7 g
The following items or measurements are not included:
fresh sage leaves