Winter Squash Ravioli
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 ⓘ
- black pepper to taste ⓘ
- 48 square won ton wrappers ⓘ
Instructions
- 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; saute 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 & Diet Analysis (per serving)
755
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).