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Main-Pasta: Butternut Squash Ravioli

Source of Recipe

internet


List of Ingredients

1 small butternut squash
1 can fat free chicken broth
1/2 cup yellow onion, finely diced
2 cloves garlic, minced
1/2 cup part skim ricotta cheese
1/3 cup fresh basil leaves, minced
salt and pepper to taste
50 count wonton wrappers
3 tablespoons cornstarch + 3 tbl. water, mixed
1/3 cup grated Parmesan cheese
2 tablespoons Italian parsley
1/4 cup diced tomato


Recipe

Preheat oven to 425ºF. Cut butternut squash in half, remove seeds. Place cut sides down in a baking sheet sprayed with nonstick spray, add 1/2 inch of water and bake uncovered for 30 to 40 minutes or until tender. Cool. Pour 1/4 cup chicken broth in skillet and saute onion and garlic. Transfer to a large bowl. Scoop out squash and place in the bowl with ricotta cheese, basil, salt and pepper. Mash to a coarse paste. For each ravioli, place a wonton wrapper on a lightly floured surface.

Spoon filling, about the diameter of a 50-cent piece and about 1/4-inch thick, onto the center of the wrapper. Lightly wet the edges of the wonton with the cornstarch mixture. Lay a second wrapper over the filling and press the edges onto the bottom piece. Trim edges with ravioli cutter. Carefully place filled ravioli in a large pot of boiling water, one at a time and stirring very gently. Cook for about four to five minutes. Remove cooked ravioli with slotted spoon and place on plate. Drizzle with warmed chicken broth and top with parmesan cheese, chopped tomato and parsley. Serves 6