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 large 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: 649 calories, 37g fat (18g saturated fat), 88mg cholesterol, 831mg sodium, 69g carbohydrate (6g sugars, 5g fiber), 13g protein .
Reviews for Wonton Walnut Ravioli
"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."
"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."
"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!"
"This is perfect! I did change the butter to 1/4 cup...otherwise I prepared it exactly as written, and it's delicious."
"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 butternutsquash!"
"Delicious! Although I did adjust the butter in the sauce to 2 Tablespoons...I just couldn't add that much fat!"
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.