Ingredients
- 1 cup squash or pumpkin puree (canned is perfectly fine here!)
- 1/2 cup low fat ricotta cheese
- 4T grated parmesan
- 1 egg white
- 1/4 t. orange zest
- dash ginger
- dash nutmeg
- dash cloves
- dash black pepper
- One package wonton skins
Tip: Screenshot this list for easy reference while shopping
Instructions
- In a small bowl, combine the filling ingredients and stir well to combine. To assemble, drop one teaspoon of filling onto the center of a wonton skin. Lightly spray the wonton with water (or use your finger dipped in water to moisten the dough) and drape another wonton skin over the filling, aligning the edges. Working from the filling out, press the two skins together with your fingertips, trying to push any air bubbles away from the filling. Press the two skins together to seal. If desired, trim the edges using a ravioli wheel or press or, if you’re like me, a pair of dollar store pinking shears.
- Drop ravioli into a large pot of water at a full boil. Don’t crowd them as they’ll stick together; rather, make sure there’s plenty of space for them to move about as they boil. Cook for 4-5 minutes. Remove from the water with a slotted spoon and serve immediately with your favorite sauce.