Butternut Squash Ricotta Wonton Ravioli with Crispy Sage
A super simple recipe that is sure to impress - Butternut Squash Ricotta Ravioli topped with Crispy Sage leaves. The secret is using wonton wrappers to make quick and easy wonton ravioli. The butternut squash and ricotta filling is to die for. Make this for dinner tonight!
In a medium bowl, mash together the cooked butternut squash and ricotta cheese. Finely chop 8 sage leaves and mix them into the butternut squash mixture. Season with a bit of salt and pepper.
Follow the instructions on the wonton wrapper package to prepare the wontons: Place about 1 teaspoon of the butternut squash mixture into the center of the wonton. Wet the outside of the wonton with water and fold into a triangle, pressing tightly on the edges to seal. Then fold the two long corners together to make the classic wonton shape. Set the wontons aside until you are ready to cook them.
Boil some water in a medium sized pot. Gently place wontons into the water one by one, taking care not to crowd the pot. I had to cook them in several batches. Let the wontons cook for about 3 minutes, or until they float up to the top. Use a slotted spoon to remove the wontons and place them on a plate coated with nonstick spray.
In a large skillet, heat the olive oil over medium heat. Using long tongs, carefully place each sage leaf into the hot oil one by one. Make sure the sage leaves are dry, otherwise the hot oil will splatter. Fry them for about 3-5 seconds each, or until they are crispy. Use tongs to remove the sage leaves and set them aside.
Add the minced garlic to the hot oil, and cook over medium heat for about a minute, or until the garlic begins to turn golden brown. Quickly add the wontons and stir fry for about 1 minute, or until the wontons begin the get crispy on the edges. Remove from heat and toss with the crispy sage leaves. Serve hot.
You can use fat free, reduced fat, or full fat ricotta for this recipe.