Spinach and Acorn Squash "Ravioli"

Photo by Michael Paul
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  • Makes 16 large ravioli, serves 4
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  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 276 calories
    • Calories 35 calories from fat
    • Fat 11 g
    • Sat Fat 6 g
    • Cholesterol 33 mg
    • Sodium 1584 mg
    • Protein 12 mg
    • Carbohydrate 36 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 213 mg


  1. Check 1/4cup ricotta cheese
  2. Check 5ounces frozen chopped spinach, defrosted and squeezed
  3. Check 1/2teaspoon kosher salt
  4. Check freshly ground pepper
  5. Check 1/2 acorn squash, seeds discarded and cut into 1/2-inch slices
  6. Check 1/4cup sour cream
  7. Check 1/4teaspoon ground nutmeg
  8. Check 1tablespoon unsalted butter
  9. Check 8 sage leaves
  10. Check 1 1/2cups vegetable broth
  11. Check 16 wonton wrappers
  12. Check 2teaspoons olive oil


  1. Heat oven to 400° F. Place the squash on a baking sheet and toss with the olive oil and 1/4 teaspoon salt and a few grinds of black pepper. Roast until just tender, tossing occasionally, until just tender, about 40 minutes. Set aside. 
  2. In a small bowl, combine the ricotta, spinach, salt, and pepper and mix well. In another bowl, stir the squash, sour cream, and nutmeg together.
  3. 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.
  4. 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.
  5. 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.