Acorn Squash Ravioli
Submitted by Anonymous on Thu, 06/12/2008 - 20:21.
Ingredients:
1 each medium acorn squash
1 each medium acorn squash
1/2 cup yellow onion, finely diced
1 tbsp fresh garlic, minced
8 oz fat-free chicken broth
1/2 cup fat-free ricotta cheese
1/3 cup fresh basil leaves, minced
1/3 cup fat-free parmesan cheese, grated
1/4 cup tomato, diced
2 tbsp Italian parsley, chopped
50-count package of wonton wrappers
3 tbsp cornstarch, mixed with equal parts cold water
salt and pepper
Instructions:
- Preheat oven to 425 degree.
- Cut acorn squash in half,
remove seeds. Spray baking sheet with non-fat cooking spray and place
acorn squash cut side down on sheet, add 1/2 inch of water and bake
uncovered for 30 to 40 minutes or until tender. Cool. - In
medium sized skillet heat ¼ cup chicken broth on medium-high heat and
sauté garlic and onion till onion is translucent. Remove from heat and
place in large bowl. Cool. - Scoop out squash and place in
the large bowl with chicken broth mixture; add ricotta cheese, basil,
salt and pepper. Mash to a coarse paste. (Try using two large forks or
a potato masher.) - To create 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 making sure to remove any trapped air. Trim edges with
a ravioli cutter or a pizza cutter or sharp knife. - Carefully place filled ravioli in a large pot of boiling water, one at a time while stirring gently. Cook for 5-6 minutes.
- Remove
cooked ravioli with slotted spoon and place in shallow bowl. Drizzle
with warmed chicken broth and top with parmesan cheese, chopped tomato
and garnish with chopped parsley.
Number of Servings:
6
Nutrional Content:
Calories 315
Fat 2 g
Protein16 g
Recipe
from Wellspring Culinary Instructor Chef
Erin Gaughan
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