Butternut Squash Ravioli & Three Sauces Recipe

Name: Butternut Squash Ravioli & Three Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb butternut squash, peeled, seeded and chopped into 1-inch pieces (about 5 cups); 1 clove garlic, peeled and smashed; 28 to 30 whole-wheat dumpling or wonton wrappers; TOMATO-SAGE SAUCE:; 2 tsp olive oil; 2 cloves garlic, minced; 2 medium tomatoes, seeded and chopped; 2 tsp chopped fresh sage; 1/4 tsp each sea salt and ground black pepper; ASIAN SAUCE:; 8 tsp low-sodium soy sauce; 2 slices ginger (1/4 inch each), smashed; 4 tsp thinly sliced green onion; 4 tsp sesame seed oil; MUSHROOM SAUCE:; 2 tsp olive oil; 1 medium onion, chopped; 4 cups white mushrooms, sliced; 1 tsp chopped fresh thyme; 1/4 tsp each sea salt and ground black pepper

Servings: persons

1 lb butternut squash, peeled, seeded and chopped into 1-inch pieces (about 5 cups)
1 clove garlic, peeled and smashed
28 to 30 whole-wheat dumpling or wonton wrappers
TOMATO-SAGE SAUCE:
2 tsp olive oil
2 cloves garlic, minced
2 medium tomatoes, seeded and chopped
2 tsp chopped fresh sage
1/4 tsp each sea salt and ground black pepper
ASIAN SAUCE:
8 tsp low-sodium soy sauce
2 slices ginger (1/4 inch each), smashed
4 tsp thinly sliced green onion
4 tsp sesame seed oil
MUSHROOM SAUCE:
2 tsp olive oil
1 medium onion, chopped
4 cups white mushrooms, sliced
1 tsp chopped fresh thyme
1/4 tsp each sea salt and ground black pepper

1
1.Heat squash, garlic and 1 cup water in a wide saucepot over medium-high heat. Cover and cook for 18 to 20 minutes, until squash is very soft. Drain in a colander. Return squash mixture to pot and mash with a potato masher or fork until smooth.
2
2.Place pot with squash over medium heat and cook for about 3 minutes, stirring constantly, so excess water can evaporate; set aside to cool.
3
3.Meanwhile, bring a large pot of water to a boil over high heat. Assemble ravioli: Place 1 tbsp mashed squash mixture in center of each wrapper. With wet fingers, moisten outer edge of each wrapper, then fold in half diagonally (corner to corner) and seal to form triangle. Cook stuffed wrappers for 3 to 4 minutes in boiling water. To serve, place 7 to 8 stuffed wrappers in a dish and top with 1 of Three Sauces.
4
TOMATO-SAGE SAUCE:
5
1.Heat oil in a small saucepan over medium-high heat. Stir in garlic and cook for 1 minute. Then toss in tomatoes, sage, salt and pepper. Cook for 2 minutes; serve immediately.
6
ASIAN SAUCE:
7
1.In small bowl, blend all sauce ingredients with 1/2 cup water. Serve immediately.
8
MUSHROOM SAUCE:
9
1.Heat oil in a medium saucepan over medium-high heat. Add onion and saute for 2 minutes, until soft. Add mushrooms, thyme, salt and pepper and cook for another 2 to 3 minutes. Serve immediately.

978

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 lb butternut squash, peeled, seeded and chopped into 1-inch pieces (about 5 cups), 1 clove garlic, peeled and smashed, 28 to 30 whole-wheat dumpling or wonton wrappers, TOMATO-SAGE SAUCE:, and more.

Yes, Butternut Squash Ravioli & Three Sauces falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Ravioli & Three Sauces

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