ACORN SQUASH RAVIOLI RECIPES

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ACORN SQUASH RAVIOLI - BIGOVEN.COM



Acorn Squash Ravioli - BigOven.com image

"This is an incredibly easy way to make your own ravioli using a great fall ingredient like acorn squash. No pasta maker necessary for this recipe!"

Total Time 35 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 8

1 package Nasoya Wonton wraps
1 egg yolk beaten lightly
1/2 teaspoon paprika
2 cups acorn squash cooked and pureed
1/2 cup bacon
1 cup sweet onion
3 tablespoons rosemary chopped well
1 tablespoon olive oil

Steps:

  • "Heat the olive oil and add onions, saute until soft. Add bacon and rosemary to onions and continue to saute on medium heat until bacon is cooked. Combine onion mixture and pureed acorn squash in a bowl. Place one tablespoon of mixture on a ravioli sheet. Use a finger dipped in water to wet the edges of the sheet, place a second sheet on top and seal the edges together. Place formed raviolis on a baking sheet lined with parchment paper. Combine egg and paprika. Use a pastry brush to paint a thin coat of egg on top of each ravioli. Ravioli can be stored in the refrigerator on the baking sheet until cooking time (up to 2 hours). To cook the ravioli boil water and salt lightly. Lower each ravioli into the water. Remove each ravioli as it begins to float. Serve with the sauce of your choice, butter and sage is great as is a cream sauce or a red sauce."

Nutrition Facts : Calories 413 calories, FatContent 18.59963875 g, CarbohydrateContent 50.6471775 g, CholesterolContent 77.245 mg, FiberContent 3.85852492237091 g, ProteinContent 11.361575 g, SaturatedFatContent 5.44094225 g, ServingSize 1 1 Serving (228g), SodiumContent 609.33425 mg, SugarContent 46.7886525776291 g, TransFatContent 1.933841 g

SPINACH AND ACORN SQUASH "RAVIOLI" RECIPE | REAL SIMPLE



Spinach and Acorn Squash

Provided by Kay Chun

Total Time 1 hours 10 minutes

Yield Makes 16 large ravioli, serves 4

Number Of Ingredients 12

¼ cup ricotta cheese
5 ounces frozen chopped spinach, defrosted and squeezed
½ teaspoon kosher salt
freshly ground pepper
½ acorn squash, seeds discarded and cut into 1/2-inch slices
¼ cup sour cream
¼ teaspoon ground nutmeg
1 tablespoon unsalted butter
8 sage leaves
1?½ cups vegetable broth
16 wonton wrappers
2 teaspoons olive oil

Steps:

  • Heat oven to 400° F. Place the squash on a baking sheet and toss with the olive oil and 1/4 teaspoon salt and a few grinds of black pepper. Roast until just tender, tossing occasionally, until just tender, about 40 minutes. Set aside.
  • In a small bowl, combine the ricotta, spinach, salt, and pepper and mix well. In another bowl, stir the squash, sour cream, and nutmeg together.
  • In a skillet, over medium heat, heat the butter. Add the sage and cook until fragrant, about 1 minute. Add the broth, simmer 5 minutes, and set aside.
  • Lay out 16 wonton wrappers. Divide the spinach mixture among 8 wrappers, placing a dollop in the center of each. Fold them in half diagonally, pinching one corner to close. Repeat with the squash mixture and the remaining 8 wrappers.
  • Place the 16 packets in a roasting pan and spoon the broth over them. Cover with foil and heat in the oven until warmed through, 10 to 15 minutes.

Nutrition Facts : Calories 276 calories, CarbohydrateContent 36 g, CholesterolContent 33 mg, FatContent 11 g, FiberContent 6 g, ProteinContent 12 mg, SaturatedFatContent 6 g, SodiumContent 1584 mg

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