BUTTERNUT SQUASH RAVIOLI
- Servings: 6
- 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
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.