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; 16 g total fat; 10 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 49 mg cholesterol; 682 mg sodium. 250 mg potassium; 44 g carbohydrates; 3 g fiber; 1 g sugar; 12 g protein; 0 g trans fatty acid; 6314 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 71 mcg folate; 0 mcg vitamin b12; 187 mg calcium; 3 mg iron;