Spinach and Acorn Squash "Ravioli"

Spinach and Acorn Squash "Ravioli"
Photo by Michael Paul


  • 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
  • ½ cup ricotta cheese
  • ¼ cup sour cream
  • + 4 more ingredients
    • 1/8 teaspoon freshly ground pepper
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon kosher salt
    • 8 1/2-inch slices of roasted squash, peeled and mashed

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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