Roasted squash & ricotta ravioli

By Julie Van Rosendaal on September 12, 2013
Ravioli is simple to make using wonton wrappers – and filling and pinching them closed is a great activity for kids to take on in the kitchen. To make ravioli ahead, freeze in a single layer on a baking sheet and then transfer to freezer bags, then cook straight from frozen.

Ingredients:

1/2 pkg. wonton wrappers, thawed
1 small butternut squash
canola or olive oil, for cooking
salt and pepper
1 cup (250 ml) ricotta or ¾ cup (185 ml) soft goat cheese
1 tbsp (15 ml) pure maple syrup

Directions:

1. Preheat the oven to 400°F. With a sharp, heavy knife, trim the stem off the squash and cut it in half lengthwise.

2. Scoop out the seeds, drizzle with oil, sprinkle with salt and pepper. Bake on a rimmed sheet or in a baking dish for 45–60 minutes, or until soft. Let cool. Scoop out the roasted squash into a mixing bowl and mash it with ricotta and maple syrup.

3. To assemble, get a small dish of water. Place a wonton wrapper on the counter and put a teaspoon of fi lling in the middle. Dip your finger in the water and run it around the edge of the wrapper, then fold over to seal, forming a triangle. Press down to seal the edges, pressing out any air bubbles around the filling.

4. To cook, bring a medium pot of water to a boil and cook for 3–4 minutes, until the ravioli fl oat to the surface. Remove with a slotted spoon and serve with tomato sauce or butter.

Serves 6.

Per serving:

131 calories, 4.4 g fat (2.5 g saturated, 1.2 g monounsaturated, 0.4 g polyunsaturated), 18 mg cholesterol, 30 g carbohydrate, 9.6 g protein, 1.3 g fibre.

Originally published in ParentsCanada magazine, October 2013.

By Julie Van Rosendaal | September 12, 2013

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