Rating: 3 stars
7 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Kay Chun

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Credit: Michael Paul

Recipe Summary

hands-on:
20 mins
total:
1 hr 10 mins
Yield:
Makes 16 large ravioli, serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

calcium 213mg; 276 calories; calories from fat 35%; carbohydrates 36g; cholesterol 33mg; fat 11g; fiber 6g; iron 3mg; protein 12mg; saturated fat 6g; sodium 1584mg.
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