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Spinach and Acorn Squash "Ravioli"

Spinach and Acorn Squash
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Makes 16 large ravioli, serves 4| Hands-On Time: | Total Time:



  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.
By March, 2003

Nutritional Information

  • Per Serving
  • Calories 276Calories From Fat 35%
  • Calcium 213mg
  • Carbohydrate 36g
  • Cholesterol 33mg
  • Fat 11g
  • Fiber 6g
  • Iron 3mg
  • Protein 12mg
  • Sat Fat 6g
  • Sodium 1584mg
What does this mean? See Nutrition 101 .

Quick Tip

Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last several months.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.