- 4 cup, cubes butternut squash
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sage, ground
- 12 oz wonton wrappers
- 1 large egg
- 3 cup spaghetti or marinara sauce
- To prepare filling, peel and cook butternut squash on the stove. Mash up the squash and flavor with nutmeg and sage to taste. You may also want to add a little butter and salt.
- Fill your wonton wrappers with a small amount of squash and brush edges with egg. Fold over and press down the edges with your fingers or a fork. (If you have smaller wrappers then you may need to fill one wrapper and place another on top then seal them together.)
- When filling the wontons, keep the package covered with a damp towel so they don’t dry out. Wrap and freeze any unused wonton wrappers for up to two months.
- Cooking your ravioli: Bring water to a boil before adding the ravioli. Add them one at a time so they don’t stick together, then give them a stir. Don’t allow them to boil rapidly; if the water has too much movement, the ravioli will break open. Ravioli will give you a sign when they are cooked: They will float to the top of the water.
- Serve with marinara sauce or a light cream sauce.
Calories: 284kcal | Carbohydrates: 53g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 39mg | Sodium: 901mg | Fiber: 5g | Sugar: 8g