Low Fat Butternut Squash Ravioli
Delight in the comforting flavors of this Low Fat Butternut Squash Ravioli, a healthy twist on a classic Italian favorite. Each tender wonton wrapper is filled with a creamy blend of roasted butternut squash, low-fat ricotta, and a hint of nutmeg for a touch of warmth. Simmered gently in low-sodium vegetable broth and topped with fragrant crispy sage leaves, this dish is packed with fall-inspired flavors without the guilt. Perfect for a light yet satisfying meal, this recipe keeps prep simple by using pre-made wonton wrappers, while the roasted squash filling infuses natural sweetness and velvety texture. With only 45 minutes of prep time, this elegant, low-fat, vegetarian ravioli is perfect for impressing dinner guests or savoring a cozy solo night in.
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Ingredients
- 1 medium Butternut squash
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 1 cup Low-fat ricotta cheese
- 0.25 cup Parmesan cheese, grated
- 36 pieces Wonton wrappers
- 7 leaves Fresh sage leaves
- 2 cups Low-sodium vegetable broth
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Cut the butternut squash in half, remove seeds, and place the halves cut-side down on a baking sheet. Roast for 30-35 minutes or until tender.
Step 3
Allow the squash to cool slightly, then scoop the flesh into a bowl and mash until smooth.
Step 4
Add olive oil, 1/2 teaspoon of salt, black pepper, nutmeg, low-fat ricotta cheese, and Parmesan cheese to the mashed squash. Stir until fully combined.
Step 5
Lay out the wonton wrappers on a flat surface. Place a teaspoon of the squash mixture in the center of each wrapper.
Step 6
Moisten the edges of the wrapper with water and fold over to create a triangle. Press the edges firmly to seal.
Step 7
In a large pot, bring low-sodium vegetable broth to a gentle boil. Reduce heat to a simmer.
Step 8
Carefully add the ravioli to the broth in batches and cook for 2-3 minutes, or until they float to the surface.
Step 9
Remove the ravioli with a slotted spoon and set aside in a warm platter.
Step 10
Heat a non-stick skillet over medium heat. Add fresh sage leaves and lightly fry them until crisp, about 1-2 minutes.
Step 11
Pour a little bit of the vegetable broth over the ravioli and top with crispy sage leaves before serving.
Nutrition Facts
| Serving size | (2533.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1813.7 |
| Total Fat 43.2g | 0% |
| Saturated Fat 19.2g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 114.2mg | 0% |
| Sodium 4355.2mg | 0% |
| Total Carbohydrate 297.0g | 0% |
| Dietary Fiber 50.6g | 0% |
| Total Sugars 32.5g | |
| Protein 76.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1644.6mg | 0% |
| Iron 20.1mg | 0% |
| Potassium 5041.6mg | 0% |
Source of Calories