[X]

Home > Recipes > Wonton Walnut Ravioli

Wonton Walnut Ravioli Recipe

Wonton Walnut Ravioli Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

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

This recipe is:

Contest Winning

[X]

Rate Wonton Walnut Ravioli Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Wonton Walnut Ravioli Recipe

Prep: 45 min. + cooling Cook: 5 min./batch

Yield: 4 Servings

45 5 50

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 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.

Nutritional 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.

Originally published as Wonton Walnut Ravioli in Taste of Home February/March 2012, p59

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Wonton Walnut Ravioli

Wonton Walnut Ravioli

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Jan. 05, 2013 by slwallgren

Didn't change a thing. This was absolutely DELICIOUS! Thought my husband might think it was weird, but he loved it. Great way to use up my bumper crop of butternut

squash!

Reviewed on Feb. 02, 2012 by renbrad4@comcast.net

Delicious! Although I did adjust the butter in the sauce to 2 Tablespoons...I just couldn't add that much fat!