Spinach and Squash ‘Ravioli’Published 1:53pm Thursday, September 19, 2013
A good friend let me pick some of the remaining green beans from her garden. And then it happened – she offered me a squash. Neither she nor I were even sure what kind it was, it was big. It looked more like a pumpkin than a squash. I like squash, but am about the only one in the house that does, but that didn’t stop me – I took it anyway.
After it sat on the kitchen counter for a few weeks, I decided it would go great with the roasted chicken I was serving, so started the attempt to cut it into smaller chunks for baking. Even with my sharpest, largest knife, this took a while. But, I finally got it into rather large “eighths” and on a sheet to bake. 45 minutes later I had the most delightful taste of roast squash, which I glazed with a little brown sugar, nutmeg and butter. No one else had any, leaving me 7 more big chunks to deal with.
After having a little squash for lunch, a little squash for dinner, I still had a LOT of squash. This squash would have fed 30 people at Thanksgiving.
So I started to look for recipes to use already cooked squash, hating to squander the squash. I found this one that looked not just tasty, but simple. And I only had to go buy wonton wrappers. When I first saw the recipe I thought it was spinach WITH squash ravioli. Turns out after reading the recipe more closely, that the two “tastes” are separate, but they complement each other nicely.
I REALLY modified the original recipe I found on Real Simple. I liked working with the wonton wrappers, and it has inspired me to “stuff” them with other things in the future. But, it was a tasty way to use up SOME of the squash. Still have so much left….
Spinach and Squash “Ravioli”
Makes 16 large ravioli, serves 4
1/4 cup low fat ricotta cheese
1/2 box frozen spinach, thawed and squeezed dry (about 5 ounces)
1 clove garlic, minced
½ tsp salt
Black pepper to taste
1 cups cooked squash
1/4 cup fat free sour cream
½ tsp nutmeg
3 Tbls butter
3 Tbls flour
2 tsp dried chopped sage (or 8 fresh sage leaves, minced)
2 cups vegetable broth
1 cup milk
32 wonton wrappers
Preheat oven to 350 degrees.
In a bowl, combine the ricotta, spinach, garlic, salt and pepper and mix well. Set aside. In another bowl combine the squash, sour cream and nutmeg.
Lay out 16 wonton wrappers. Place a dollop of the spinach mixture in the center of 8 wrappers, and a dollop of the squash mixture on the other 8. Top each with another wonton wrapper and press the edges all around to seal.
In a skillet, over medium heat, melt the butter. Add the flour and cook for one minute. Then add in the broth, milk and sage. Stir constantly for about 5 minutes until it is just slightly thickened and bubbly. Remove from heat.
On a deep cookie sheet, pour 2 cups of the broth on the bottom, reserve 1 cup of the broth. Lay the wonton packets on top, trying to keep edges separate. Cover with foil and bake for 10-15 minutes until heated through.
Serve by putting 4 ravioli in a bowl and spooning over a bit more of the reserved broth.