Source: Parents Magazine


Recipe Summary test

1 hr
1 hr


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of salted water on to a boil.

  • In a medium bowl, stir together the squash, ricotta, 2 Tbs. Parmesan, 1/4 tsp salt, and nutmeg.

  • Working with 2 wonton wrappers at a time, top each wrapper with 2 tsp. squash filling. Brush edges of each wrapper with water and fold one corner over filling to meet the opposite corner, forming a triangle. Press down filling to force out any air and seal the edges well. Repeat with remaining wonton wrappers and filling.

  • In a small skillet melt the butter over medium heat. when the foaming subsides, add the sage leaves and cook, swirling the pan occasionally, until the butter begins to brown, 2 to 3 minutes. Remove from heat.

  • Add half the ravioli carefully to the boiling water, stirring gently to separate, and cook until they float to the surface, about 3 minutes. Using a slotted spoon transfer to serving plates. Repeat with remaining ravioli. Drizzle with butter-sage sauce. Serve with additional grated Parmesan.

Nutrition Facts

370 calories; fat 16g; cholesterol 49mg; saturated fat 10g; carbohydrates 44g; mono fat 4g; poly fat 1g; insoluble fiber 3g; sugars 1g; protein 12g; vitamin a 6314.1IU; vitamin c 8mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 4mg; vitamin b6 0.1mg; folate 70.7mcg; vitamin b12 0.2mcg; sodium 682mg; potassium 250mg; calcium 187mg; iron 2.7mg.