Wonton Walnut Ravioli Recipe
- 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
- 1. Place squash on a greased 15x10x1-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.
- 2. 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.
- 3. 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.
- 4. 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.
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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.