nutritional information

Per SERVING:

  • Calories: 387
  • Protein: 8 g
  • Total Fat: 15 g
  • Saturated Fat: 2 g
  • Carbohydrates: 55 g
  • Sodium: 230 mg
  • Fiber: 5 g
  • Sugar: 2 g
Vegan

Winter Squash Ravioli

Winter Squash Ravioli

Serves 6

Any winter squash such as butternut or kabocha is suitable.
  • 1 ½ lb. winter squash, peeled, seeded, cut into 1-inch chunks
  • 3 Tbs. extra virgin olive oil
  • 1 Tbs. maple syrup
  • ½ tsp. salt, or to taste
  • 1 medium onion, chopped
  • ½ cup chopped pecans
  • 2 Tbs. minced fresh sage, plus more for garnish
  • black pepper to taste
  • 48 square won ton wrappers
  1. Preheat oven to 400F. Line baking sheet with parchment.
  2. Put squash in bowl; toss with 2 Tbs. oil, maple syrup and salt. Spread on baking sheet. Roast, stirring twice, about 25 minutes. Transfer squash to bowl, and mash.
  3. Heat remaining 1 Tbs. oil in skillet over medium heat. Add onion; sauté 10 minutes. Add pecans and sage; cook, stirring 2 minutes. Add onion mixture to squash; mix well. Season with salt and pepper. Bring pot of water to a simmer. 
  4. Working with 1 won ton wrapper at a time, spoon 1 1/2 tsp. squash mixture on center of wrapper; bring 2 opposite corners together, forming a triangle. Moisten edges with water; press to seal. Place on baking sheet; cover with damp towel. Repeat to fill all.
  5. Add half of ravioli to water. Cook 5 minutes; do not boil. Remove with slotted spoon to serving dishes; keep warm. Repeat with remaining ravioli.
  6. Top with Wild Mushroom Ragu. Garnish with sage. 
March 2005

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comments

Was hoping it would be sweeter but the sage made it taste like stuffing. I drizzled maple syrup over it instead of the mushroom ragu.

Stephanie - 2011-10-01 13:18:40