Side dishe for 4
Butternut Squash Wonton Ravioli
$12.47for 460 minServes 4
Roasted squash and ricotta fill tender wonton ravioli, which are boiled and coated with browned sage butter.
Photo: skinnytaste.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Winter squash (butternut, spaghetti)$1.29/lb typical | 1.25 lb | $1.61Typical price |
| Garlic$0.75 each typical | 0.5 | $0.30Typical price |
 | Cottage cheese or ricotta$0.17/oz typical | 2 oz | $0.34Typical price |
| Blue cheese, brie, queso fresco, paneer$0.80/oz typical | 0.5 oz | $0.40Typical price |
 | Pie crust, puff pastry, wonton wrappers$3.49 each typical | 1.25 | $4.19Typical price |
 | Eggs$0.30 each typical | 1 | $0.30Typical price |
| Butter$0.40/oz typical | 1 oz | $0.40Typical price |
| Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical | 2.5 | $4.78Typical price |
| Total for the servings shown | $12.47 | ||
Pantry staples you likely have
Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepperDried herbs, spices and seasoning blends
Not included in the cost.
Swaps
- Swap Butter for Margarine and vegan butterabout $0.15/oz less at typical prices
- 60 minstart to table
- Mediumdifficulty
- 4servings as written
- $$typical cost tier
AmericanVegetarianSide dishesSheet panFall
$3.12 per serving$12.47 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 1 1/4 lb butternut squash diced 1-inch
- 1 tbsp oil
- 4 cloves garlic
- 1/4 cup ricotta
- 1/4 cup pecorino romano (optional)
- 1/4 tsp kosher and black pepper (optional)
- 1/4 tsp nutmeg
- 24 square wonton wrappers
- 1 large egg
- 2 tbsp salted butter
- 8 fresh sage leaves
Steps
- Heat the oven to 425 F.
- Toss the squash and garlic with the oil, spread them on a sheet pan, and roast for 25 minutes.
- Mash the roasted squash and garlic with the ricotta, nutmeg, salt, pepper, and pecorino, then cool for 5 minutes.
- Place filling on 12 wonton wrappers, brush the edges with beaten egg, cover with the remaining wrappers, and press to seal.
- Boil the ravioli in salted water for 4 minutes, then drain them.
- Melt the butter in a skillet, fry the sage for 2 minutes, and toss in the ravioli.
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