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Wonton Walnut Ravioli

Roasted butternut squash has a sweet, nutty flavor similar to pumpkin but is much easier to prepare. If time is a factor, buy pre-chopped squash that you can find in most grocery stores. —Nicole Hopping, San Francisco, California
  • Total Time
    Prep: 45 min. + cooling Cook: 5 min./batch
  • Makes
    4 servings

Ingredients

  • 3-1/2 cups cubed peeled butternut squash
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup half-and-half cream
  • 40 wonton wrappers
  • 1 large egg, lightly beaten
  • 1/2 cup butter, melted
  • 6 tablespoons marinara sauce
  • 1/3 cup finely chopped walnuts
  • 2 teaspoons minced fresh sage

Directions

  • Place squash on a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring once. Cool slightly.
  • Place cream and squash in a food processor; cover and process until pureed. Spoon 1 tablespoon mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with egg; top with another wonton wrapper. Pinch edges to seal, pressing around filling to remove air pockets. Repeat with remaining wrappers and filling.
  • In a Dutch oven, bring water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches for 30-60 seconds or until they float. Remove with a slotted spoon; keep warm.
  • Meanwhile, place butter and marinara sauce in a microwave-safe bowl. Cover and microwave on high for 1-2 minutes or until heated through, stirring once. Stir in walnuts. Serve with ravioli; sprinkle with sage.
Nutrition Facts
5 ravioli with 2 tablespoons sauce: 651 calories, 38g fat (18g saturated fat), 88mg cholesterol, 919mg sodium, 68g carbohydrate (6g sugars, 6g fiber), 13g protein.

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