Squash Ravioli
Annie T. of Redwood City, CA sent this recipe for low-fat vegetarian ravioli. Annie makes a large batch and freezes them individually on a cookie sheet. Once frozen, place them in an airtight container or ziplock bag to keep them fresh. The ravioli can then be cooked in smaller portions. Annie is a member of our San Carlos, CA location. Thanks Annie!
1 small butternut squash
1/4 cup fat free broth
1/2 cup yellow onion, finely diced
2 garlic cloves, minced
1/2 cup part skim milk ricotta cheese
1/3 cup fresh basil leaves, minced
Salt and pepper to taste
50-count package of wonton wrappers
3 tablespoons cornstarch, mixed with equal parts cold water
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 to 40 minutes or until tender. Squash can also be quartered and cooked in a microwave oven until tender.
Heat a large nonstick skillet until hot. Pour 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.
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 if desired.
Carefully place filled ravioli in a large pot of boiling water, one at a time and stir gently. Cook for about four to five minutes. Remove cooked ravioli with slotted spoon and place on plate. Top your favorite pasta sauce, Parmesan cheese, etc.
Nutrients per serving:
Calories: 373
Total fat: 3 grams (7% of calories)
Saturated fat: 1 gram
Cholesterol: 12 mg
Sodium: 440 mg
Carbohydrate: 78 grams (80% of calories)
Protein: 12 grams (13% of calories)
Dietary fiber: 6 grams
Annie T. of Redwood City, CA sent this recipe for low-fat vegetarian ravioli. Annie makes a large batch and freezes them individually on a cookie sheet. Once frozen, place them in an airtight container or ziplock bag to keep them fresh. The ravioli can then be cooked in smaller portions. Annie is a member of our San Carlos, CA location. Thanks Annie!
1 small butternut squash
1/4 cup fat free broth
1/2 cup yellow onion, finely diced
2 garlic cloves, minced
1/2 cup part skim milk ricotta cheese
1/3 cup fresh basil leaves, minced
Salt and pepper to taste
50-count package of wonton wrappers
3 tablespoons cornstarch, mixed with equal parts cold water
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 to 40 minutes or until tender. Squash can also be quartered and cooked in a microwave oven until tender.
Heat a large nonstick skillet until hot. Pour 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.
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 if desired.
Carefully place filled ravioli in a large pot of boiling water, one at a time and stir gently. Cook for about four to five minutes. Remove cooked ravioli with slotted spoon and place on plate. Top your favorite pasta sauce, Parmesan cheese, etc.
Nutrients per serving:
Calories: 373
Total fat: 3 grams (7% of calories)
Saturated fat: 1 gram
Cholesterol: 12 mg
Sodium: 440 mg
Carbohydrate: 78 grams (80% of calories)
Protein: 12 grams (13% of calories)
Dietary fiber: 6 grams
