Spinach and Acorn Squash "Ravioli"

Spinach and Acorn Squash "Ravioli"
Photo by Michael Paul


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

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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