- 4 tsp olive oil
- 3 medium uncooked shallot(s), chopped
- 1 clove(s), medium garlic clove(s), chopped
- 1 1/2 pound(s) uncooked butternut squash, peeled, seeded, and coarsely chopped
- 3 cup(s) reduced-sodium chicken broth
- 1 Tbsp fresh thyme, minced, or 1 teaspoon dried
- 1 Tbsp fresh sage, minced, or 1 teaspoon dried
- 1/2 tsp black pepper, freshly ground
- 1/8 tsp ground nutmeg
- 1/2 cup(s) part-skim ricotta cheese
- 5 Tbsp, grated parmesan cheese, freshly grated
- 2 Tbsp fresh parsley, flat-leaf, minced
- 1 large egg white(s)
- 24 item(s) wonton wrapper(s), (one 12-ounce package)
Heat a large nonstick skillet. Swirl in the oil, then add the shallots and garlic. Sauté until fragrant, about 1 minute. Add the squash, broth, thyme, sage, 1/4 teaspoon of the pepper, and the nutmeg; cook, stirring frequently, until the squash is very tender and the liquid has evaporated, about 15 minutes. Remove from the heat and let cool 15 minutes.
Meanwhile, combine the ricotta, 3 tablespoons of the Parmesan cheese, the parsley, egg white, and the remaining 1/4 teaspoon pepper in a medium bowl.
To assemble the ravioli, lightly dust a work surface with flour. Lay out 12 wonton wrappers and put 11/2 teaspoons of the cheese mixture in the center of each. Wet the area around the filling with a pastry brush dipped lightly in water, then place another wrapper on top of each, pressing the air out as you seal the edges. Cover lightly with a damp towel and set aside.
Meanwhile, puree the squash mixture in a food processor. If it is too thick for a sauce, add 1 tablespoon of water at a time until it reaches a smooth, thick consistency. Place it in a saucepan and bring to a gentle simmer, stirring frequently; keep warm.
Cook the ravioli, half a batch at a time, in gently boiling water until they are tender and float to the surface, about 4 minutes. Transfer them with a slotted spoon to a colander, drain well, and place in a warmed serving bowl. Cover the ravioli generously with the sauce, sprinkle with the remaining 2 tablespoons Parmesan cheese, and garnish with the sage leaves, if using. Yields 6 ravioli with 1/2 cup sauce per serving.
- The rich butternut squash sauce topping is especially sweet for Weight Watchers members who can remember when winter squash was a “limited” vegetable, only to be eaten at dinnertime!