• Cooking Time:
  • Servings: 6
  • Preparation Time:



  • 1 small butternut squash
  • 1 can fat free chicken broth or use vegetable 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 Tbs. cornstarch, mixed with equal parts cold water
  • 1/3 cup Parmesan cheese, grated
  • 2 Tbs. Italian parsley
  • 1/4 cup tomato, diced


  • recipe directions
  • Preheat oven to 425 degrees. Cut butternut squash in half, remove seeds. 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. Cool.
  • Pour 1/4 cup broth in skillet and sautî`nion and garlic. Transfer to a large bowl. Scoop out squash and place in the bowl with ricotta cheese, basil, salt and pepper. 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 or pastry cutter.
  • Carefully place filled ravioli in a large pot of boiling water, one at a time and stirring very gently. Cook for about four to five minutes.
  • Remove cooked ravioli with slotted spoon and place on plate. Drizzle with warmed broth and top with parmesan cheese, chopped tomato and parsley.

Categories: Main Dish  Side Dish  Weight Watchers 
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