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Wonton Walnut Ravioli Recipe

Wonton Walnut Ravioli 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
TOTAL TIME: Prep: 45 min. + cooling Cook: 5 min./batch YIELD:4 servings

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 large egg, lightly beaten
  • 1/2 cup butter, melted
  • 6 tablespoons marinara sauce
  • 1/3 cup finely chopped walnuts
  • 2 teaspoons minced fresh sage

Directions

  • 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.

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.

Reviews for Wonton Walnut Ravioli

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MY REVIEW
Reviewed Apr. 8, 2015

"I really liked the combination of flavors in this dish. I followed another reviewer's advice and browned them in a skillet, rather than boiling them. My husband just ate his with straight marinara sauce, while I drizzled them with some butter, sprinkled them with dried sage, spooned a little sauce on top, and then sprinkled on some pecans. I did also use fat free half and half, and I thought they were delicious."

MY REVIEW
Reviewed Oct. 12, 2014

"Tried this one 2 different ways. I tried it the way it's written in boiling water. I got a so-so review from my family on this prep. The wontons were just a bit soggy and mushy. The next day for lunch I pan-sauted them. The wontons got crispy and browned like you expect them to be. This actually pulled out more flavor from the squash filling. I also toasted the walnuts. The second try was a hit."

MY REVIEW
Reviewed Mar. 18, 2014

"Very good! A "five star restaurant" side dish instead of the usual potato, rice or noodle side dish... plus your getting a serving of vegies!"

MY REVIEW
Reviewed Nov. 21, 2013

"This is perfect! I did change the butter to 1/4 cup...otherwise I prepared it exactly as written, and it's delicious."

MY REVIEW
Reviewed Jan. 5, 2013

"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!"

MY REVIEW
Reviewed Feb. 2, 2012

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

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Wine Pairings

Medium-Bodied Red Wine

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