Wonton Walnut Ravioli Recipe
Wonton Walnut Ravioli Recipe photo by Taste of Home

Wonton Walnut Ravioli Recipe

Publisher Photo
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
MAKES:4 servings
TOTAL TIME: Prep: 45 min. + cooling Cook: 5 min./batch
MAKES: 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 egg, lightly beaten
  • 1/2 cup butter, melted
  • 6 tablespoons marinara sauce
  • 1/3 cup finely chopped walnuts
  • 2 teaspoons minced fresh sage

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.

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

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.

This recipe pairs well with a medium red wine.

Taste of Home Special Offer: Enjoy this recipe with Santa Margherita Chianti Classico Reserva Italy 2009. Initial tastes of fruits and spice move to herbal notes for a long smooth finish. Buy now and get 3 bottles for $49.99. Order Now

Reviews for Wonton Walnut Ravioli

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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2 Star
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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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