Winter Squash Ravioli
Any winter squash such as butternut or kabocha is suitable.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Any winter squash such as butternut or kabocha is suitable.
Ingredients
- 1 1/2 lb. winter squash, peeled, seeded, cut into 1-inch chunks
- 3 Tbs. extra virgin olive oil
- 1 Tbs. maple syrup
- 1/2 tsp. salt, or to taste
- 1 medium onion, chopped
- 1/2 cup chopped pecans
- 2 Tbs. minced fresh sage, plus more for garnish
- 48 square won ton wrappers
Preparation
Preheat oven to 400F. Line baking sheet with parchment.
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.
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.
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.
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.
Top with Wild Mushroom Ragu. Garnish with sage.
Nutrition Information
- Calories 387
- Carbohydrate Content 55 g
- Cholesterol Content 0 mg
- Fat Content 15 g
- Fiber Content 5 g
- Protein Content 8 g
- Saturated Fat Content 2 g
- Sodium Content 230 mg
- Sugar Content 2 g