Print Options

Back to Wonton Walnut Ravioli >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Wonton Walnut Ravioli

Roasted butternut squash has a sweet, nutty flavor similar to pumpkin but is much easier to prepare. If time is a factor, buy pre-chopped squash that you can find in most grocery stores. —Nicole Hopping, San Francisco, California

4 ServingsPrep: 45 min. + cooling Cook: 5 min./batch

Ingredients

3-1/2 cups cubed peeled butternut squash
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup half-and-half cream
40 wonton wrappers
1 egg, lightly beaten
1/2 cup butter, melted
6 tablespoons marinara sauce
1/3 cup finely chopped walnuts
2 teaspoons minced fresh sage

Directions

Place squash on a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle
with oil and sprinkle with salt and pepper; toss to coat. Bake,
uncovered, at 425° for 15-20 minutes or until tender, stirring
once. Cool slightly.
Place cream and squash in a food processor; cover and process until
pureed. Spoon 1 tablespoon mixture in the center of a wonton
wrapper. (Keep wrappers covered with a damp paper towel until ready
to use.) Moisten edges with egg; top with another wonton wrapper.
Pinch edges to seal, pressing around filling to remove air pockets.
Repeat with remaining wrappers and filling.
In a Dutch oven, bring water to a boil. Reduce heat to a gentle

2 of 2

Wonton Walnut Ravioli (continued)

Directions (continued)

simmer. Cook ravioli in batches for 30-60 seconds or until they
float. Remove with a slotted spoon; keep warm.
Meanwhile, place butter and marinara sauce in a microwave-safe bowl.
Cover and microwave on high for 1-2 minutes or until heated through,
stirring once. Stir in walnuts. Serve with ravioli; sprinkle with
sage. Yield: 4 servings.

Nutrition Facts: 5 ravioli with 2 tablespoons sauce equals 649 calories, 37 g fat (18 g saturated fat), 88 mg cholesterol, 831 mg sodium, 69 g carbohydrate, 5 g fiber, 13 g protein.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.