- 1 small butternut squash
- 1 can fat free chicken broth or vegetable broth
- 1/2 C. yellow onion, finely diced
- 2 garlic cloves, minced
- 1/2 C. part skim milk ricotta cheese
- 1/3 C. fresh basil leaves, minced
- Salt and pepper to taste
- 50-count pkg. wonton wrappers
- 3 Tbs. cornstarch, mixed with equal parts cold water
- 1/3 C. Parmesan cheese, grated
- 2 Tbs. Italian parsley
- 1/4 C. tomato, diced
Preheat oven to 425 degrees. Cut butternut squash in half, remove seeds and place cut sides down in a baking sheet sprayed with nonstick spray. Add 1/2 inch of water and bake uncovered for 30-40 minutes or until tender. Cool.
Pour 1/4 C. chicken broth in skillet and sauté onion and garlic. Transfer to a large bowl. Scoop out squash and place in the bowl with the onions. Add ricotta cheese, basil, salt and pepper and 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 or knife.
Carefully place filled ravioli in a large pot of boiling water, one at a time and stirring very gently. Cook for about 4-5 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 or use a prepared reduced fat tomato sauce.
Yield: 6 servings
Serving Size: 8 ravioli