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Ingredients
Ravioli
-
1
medium butternut squash (about 1 1/2 lb), halved, seeds removed
-
1
tablespoon olive oil
-
1/2
cup low-fat ricotta cheese
-
1/4
cup shredded Parmesan cheese
-
1/2
teaspoon salt
-
1/4
teaspoon pepper
-
1/4
teaspoon ground nutmeg
-
36
wonton skins (about 3 1/2-inch square)
-
1
egg
-
2
tablespoons water
Browned Butter-Sage Sauce
-
1/2
cup butter
-
12
to 15 fresh sage leaves
-
1
clove garlic, finely chopped
-
1/4
teaspoon salt
-
1/4
teaspoon pepper
Toppings
-
6
tablespoons shredded Parmesan cheese
-
6
fresh sage leaves
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-
Heat oven to 400°F. Place squash halves, cut sides up, on ungreased cookie sheet. Brush with oil. Roast 30 minutes or until squash is very tender. Cool slightly.
-
When squash is cool enough to handle, use spoon to remove pulp; place in medium bowl. Stir in ricotta cheese, 1/4 cup Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper and the nutmeg.
-
Spoon 1 tablespoon squash mixture onto center of each wonton skin. In small bowl, beat together egg and water. Brush edges of wonton skins with egg mixture. Fold skins tightly over filling, pressing gently to remove any air trapped inside, forming triangles, and sealing filling tightly inside skins. (If filled wonton skins have large air pockets, they can float to surface when boiled, causing them to cook unevenly.)
-
In 1-quart saucepan, heat butter over medium heat about 3 minutes until melted. Add 12 to 15 sage leaves; cook 3 to 4 minutes, watching carefully and stirring frequently, until butter is golden and sage wilts and then crisps. Add garlic; cook 1 minute or until butter is amber in color and garlic is tender. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside; keep warm.
-
In 6- to 8-quart Dutch oven, heat 4 quarts water to boiling. Slip filled wonton skins into boiling water in batches so as not to crowd them. Boil 3 minutes or until tender (do not overcook). Use slotted spoon to lift ravioli from boiling water; place on serving plates.
-
Drizzle butter mixture evenly over ravioli. Immediately sprinkle each serving with 1 tablespoon Parmesan cheese; garnish each with sage leaf.
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430
Calories
24g
Total Fat
13g
Protein
40g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 430
- Calories from Fat
- 220
- Total Fat
- 24g
- 37%
- Saturated Fat
- 13g
- 67%
- Trans Fat
- 1/2g
- Cholesterol
- 95mg
- 32%
- Sodium
- 910mg
- 38%
- Potassium
- 340mg
- 10%
- Total Carbohydrate
- 40g
- 13%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 5g
- Protein
- 13g
- Vitamin A
- 230%
- 230%
- Vitamin C
- 15%
- 15%
- Calcium
- 25%
- 25%
- Iron
- 15%
- 15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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var configuration = {"title":"Butternut Squash Ravioli","introduction":"For a special Italian meal for six, serve this homemade butternut squash ravioli with a browned butter-sage sauce. 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Place squash halves, cut sides up, on ungreased cookie sheet. Brush with oil. Roast 30 minutes or until squash is very tender. Cool slightly."},{"description":"When squash is cool enough to handle, use spoon to remove pulp; place in medium bowl. Stir in ricotta cheese, 1/4 cup Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper and the nutmeg."},{"description":"Spoon 1 tablespoon squash mixture onto center of each wonton skin. In small bowl, beat together egg and water. Brush edges of wonton skins with egg mixture. Fold skins tightly over filling, pressing gently to remove any air trapped inside, forming triangles, and sealing filling tightly inside skins. (If filled wonton skins have large air pockets, they can float to surface when boiled, causing them to cook unevenly.)"},{"description":"In 1-quart saucepan, heat butter over medium heat about 3 minutes until melted. Add 12 to 15 sage leaves; cook 3 to 4 minutes, watching carefully and stirring frequently, until butter is golden and sage wilts and then crisps. Add garlic; cook 1 minute or until butter is amber in color and garlic is tender. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside; keep warm."},{"description":"In 6- to 8-quart Dutch oven, heat 4 quarts water to boiling. Slip filled wonton skins into boiling water in batches so as not to crowd them. Boil 3 minutes or until tender (do not overcook). Use slotted spoon to lift ravioli from boiling water; place on serving plates."},{"description":"Drizzle butter mixture evenly over ravioli. Immediately sprinkle each serving with 1 tablespoon Parmesan cheese; garnish each with sage leaf."}],"tips":[{"title":"","description":"Squash is hard, so use caution when cutting it. Use a large, sharp knife and cut off stems, then slice in half lengthwise. 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