Spinach and Acorn Squash "Ravioli"

Spinach and Acorn Squash "Ravioli"
Michael Paul
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preparation
20
minutes
cooking
70
minutes
Makes 16 large ravioli, serves 4

Ingredients

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

Directions

  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.
Kay Chun
February 2003

Nutritional Information

  • Per Serving
  • Calories From Fat 35 %
  • Calcium 213 mg
  • Carbohydrate 36 g
  • Cholesterol 33 mg
  • Fat 11 g
  • Fiber 6 g
  • Iron 3 mg
  • Protein 12 mg
  • Sat Fat 6 g
  • Sodium 1584 mg
What does this mean? See Nutrition 101.

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