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Butternut Squash Ravioli

Butternut Squash Ravioli

recipe ingredients
1 small butternut squash
1 can fat free chicken broth or use vegetable broth
1/2 cup yellow onion, finely diced
2 garlic cloves, minced
1/2 cup part skim milk ricotta cheese
1/3 cup fresh basil leaves, minced
Salt and pepper to taste
50-count package of wonton wrappers
3 Tbs. cornstarch, mixed with equal parts cold water
1/3 cup Parmesan cheese, grated
2 Tbs. Italian parsley
1/4 cup tomato, diced

recipe directions
Preheat oven to 425 degrees. Cut butternut squash in half, remove seeds. Place cut sides down in a baking sheet sprayed with nonstick spray, add 1/2 inch of water and bake uncovered for 30 to 40 minutes or until tender. Cool.

Pour 1/4 cup chicken broth in skillet and sauté onion and garlic. Transfer to a large bowl. Scoop out squash and place in the bowl with ricotta cheese, basil, salt and pepper. Mash to a coarse paste.

For each ravioli, place a wonton wrapper on a lightly floured surface. Spoon filling, about the diameter of a 50-cent piece and about 1/4-inch thick, onto the center of the wrapper. Lightly wet the edges of the wonton with the cornstarch mixture. Lay a second wrapper over the filling and press the edges onto the bottom piece. Trim edges with ravioli cutter.

Carefully place filled ravioli in a large pot of boiling water, one at a time and stirring very gently. Cook for about four to five minutes.

Remove cooked ravioli with slotted spoon and place on plate. Drizzle with warmed chicken broth and top with parmesan cheese, chopped tomato and parsley.

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Serves: 6 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
315 4 2 16 0.5 1073 57 7
  • Luanne Crosby

    I love this recipe. It takes a little time but is truly worth it – very satisfying! A little fresh grated parmesan on top and a grinding of fresh pepper and it is truly gourmet.

  • Maria

    This was delicious. It was a little time consuming and not all my ravioli stayed sealed, but the end result was wonderful.

  • Kristi

    I was excited about this recipe, but the won ton wrappers are a HUGE let-down. Just get a whole wheat or low fat manicotti pasta and make it easy on yourself. I LOVE the filling, but it almost made me cry when 2 hours of prepping completely disintegrated in the boiling water and turned to sludge. Please save yourself the disappointment: skip the won ton wrappers and get real pasta. Try baking instead of boiling and your prepping efforts won’t be wasted.

  • Allison

    Yum! The won-ton wrappers do stretch out a lot–I’d recommend making each ravioli triangular, and using only one wrapper for each. I’d also recommend using fresh sage as an alternative (or partner) to basil, and making more of the soup drizzle than this recipe calls for.

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