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Nutrition Facts
Serving Size 1 pieces 24g Recipe makes 40 pieces)
Calories 10
Calories from Fat 0		(1%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 79mg		2%
Total Carbohydrate 2.6g		0%
	Dietary Fiber 0.5g	1%
	Sugars 0.5g
Protein 0.2g		0%
how is this calculated?

Butternut Squash Ravioli

Recipe #213672 | 1½ hours | 30 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: chen
Feb 24, 2007

Primo: First course

40 -60 pieces (change servings and units)

Ingredients

Directions

1
Preheat oven to 350.
2
Wash squash and place on a baking sheet, roast for 45 minutes, test for doneness by piercing with fork.
3
Scoop out flesh, discard seeds.
4
Mash squash with a fork and season with salt and pepper.
5
Assemble ravioli by placing 1/2 tablesoon of filling on wonton wrapper, seal with water to form a triangle.
6
Bring pot of water to a boil, season with salt and oil.
7
Cook raviolis in water, when they rise to the top they are done.
8
Top with olive oil and parmesan cheese.

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Featured Reviews for This Recipe

From: AmandaInOz

On Apr 16, 2008

These were so easy to make! I used dumpling wrappers rather wonton and cooked some diced red pepper with lemon juice and white wine to use as a sauce, then topped with some fresh parsley and parmesan. Can't wait to try them with other fillings. Thanks chen! Made for PAC Spring 2008.

1 person found this review helpful

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From: ATLGRL

On Mar 9, 2007

My little "family" loved this recipe. I added just a bit of lemon, gorganzola, and dry white wine into the oilve oil mixture to go on top of the ravioli. Yummy! Thanks so much for sharing this delight.

2 people found this review helpful

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From: Chef #458927

On Mar 4, 2007

These are so easy, delicious and healthy! I like to top them with caramelized onions, goat cheese (yes, in addition to the parmesan,I love cheese) and a bit of fresh sage.

2 people found this review helpful

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