Number of Servings

Loose Apple and Butternut Squash Raviolis in Leek Broth

By: Melissa Rakvica

A delicious meal includeing various veggies, peppers, spices, pumpkin seeds, and more. Enjoy!

Nutrition Facts

What you will need:

·         1 small peeled butternut squash, halved, seeded, cubed

·         2 apples – locally grown such as granny smith, empire, or Macoun, peeled and cubed

·         2 garlic cloves

·         Grated fresh nutmeg (optional)

·         Salt and pepper to taste

·         1 cup part skim ricotta cheese

·         5 oz. goat cheese, first light creamery

·         68 wonton wrappers

·         2 Tbsp. olive oil

·         1 large leek, trimmed and thinly sliced

·         1 cup low sodium chicken or vegetable broth

·         1/3 cup toasted pumpkin seeds

What to do:

1.       Preheat oven to 425°F

2.       On a baking sheet, drizzle a little olive oil and then spread out the butternut, apple and garlic evenly

3.       Bake for about 30minutes, turning once and mash slightly to combine and then set aside to cool

4.       Stir in the spices, ricotta and goat cheese

5.       Bring a large pot of salted water to a boil while you make the ravioli

6.       Line a baking sheet with parchment paper

7.       Get a small bowl of water

8.       Arrange mixture and wonton wrappers in front of you

9.       Place 2 wonton wrappers in front of you and spoon 1 heaping mixture in center of 1 wrapper

10.   Dip fingers or pastry brush in water and brush the sides/edges of the blank wonton; place that one on top of the one with filling and gently press with fingers to seal

11.   Transfer to baking sheet

12.   Repeat with remaining wontons

13.   Add ravioli to pot, 4 to 6 at a time, depending on the size of your pot

14.   Boil for 2-3 minutes and transfer to plate with a slotted spoon; cover to keep warm

15.   In a skillet, heat oil on medium heat and add leeks until soft, about 4 minutes and stir in broth about 2 minutes

16.   Spoon broth over raviolis and garnish with herbs and pumpkin seeds