Wonton Walnut Ravioli Recipe

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

Wonton Walnut Ravioli Recipe

Read Reviews
5 6 6
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
MAKES:
4 servings
TOTAL TIME:
Prep: 45 min. + cooling Cook: 5 min./batch
MAKES:
4 servings
TOTAL TIME:
Prep: 45 min. + cooling Cook: 5 min./batch

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

Nutritional Facts

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.

  • 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 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.
  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

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Reviews forWonton Walnut Ravioli

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MY REVIEW
i_like_pie User ID: 1201160 224513
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
NatTrow User ID: 2580477 212975
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
DragonSlayersRosebud User ID: 198468 193546
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
carolanne1210 User ID: 3617870 195929
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
slwallgren User ID: 3516143 196916
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
[email protected] User ID: 912311 196585
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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