Spinach and Acorn Squash "Ravioli"

Spinach and Acorn Squash "Ravioli"
Photo by Michael Paul


  • ¼ teaspoon kosher salt
  • 8 1/2-inch slices of roasted squash, peeled and mashed
  • 1 10-ounce package frozen chopped spinach, defrosted and squeezed
  • 16 wonton wrappers
  • 1 ½ cups vegetable broth
  • 8 sage leaves
  • 1 tablespoon unsalted butter
  • + 4 more ingredients
    • ½ cup ricotta cheese
    • ¼ cup sour cream
    • 1/8 teaspoon freshly ground pepper
    • ¼ teaspoon ground nutmeg

Heat oven to 400° F. In a small bowl, combine the ricotta, half the spinach (reserve the rest for another use), 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, ...

View full recipe at My Recipes


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