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