Low Fat Butternut Squash Ravioli
Indulge in the comforting flavors of homemade *Low Fat Butternut Squash Ravioli*, a nutritious twist on a classic Italian favorite. Featuring a velvety filling made from roasted butternut squash, low-fat ricotta, and a hint of nutmeg, these ravioli are wrapped in light wonton wrappers for a healthier, lower-calorie option. Simmered gently in low-sodium vegetable broth and garnished with crispy sage leaves, this dish brings together the perfect balance of creamy, savory, and aromatic flavors. Ready in just over an hour, it’s a satisfying yet guilt-free pasta recipe ideal for weeknight dinners or special occasions. Serve with a drizzle of broth and pair with a fresh side salad for a wholesome, restaurant-quality meal that your family will love. Keywords: low-fat ravioli, butternut squash recipe, healthy pasta dish, homemade ravioli, vegetarian dinner ideas.
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Recipe Information
Ingredients
- 1 medium Butternut squash
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 1 cup Low-fat ricotta cheese
- 0.25 cup Parmesan cheese, grated
- 36 pieces Wonton wrappers
- 7 leaves Fresh sage leaves
- 2 cups Low-sodium vegetable broth
Instructions
Preheat the oven to 400°F (200°C).
Cut the butternut squash in half, remove seeds, and place the halves cut-side down on a baking sheet. Roast for 30-35 minutes or until tender.
Allow the squash to cool slightly, then scoop the flesh into a bowl and mash until smooth.
Add olive oil, 1/2 teaspoon of salt, black pepper, nutmeg, low-fat ricotta cheese, and Parmesan cheese to the mashed squash. Stir until fully combined.
Lay out the wonton wrappers on a flat surface. Place a teaspoon of the squash mixture in the center of each wrapper.
Moisten the edges of the wrapper with water and fold over to create a triangle. Press the edges firmly to seal.
In a large pot, bring low-sodium vegetable broth to a gentle boil. Reduce heat to a simmer.
Carefully add the ravioli to the broth in batches and cook for 2-3 minutes, or until they float to the surface.
Remove the ravioli with a slotted spoon and set aside in a warm platter.
Heat a non-stick skillet over medium heat. Add fresh sage leaves and lightly fry them until crisp, about 1-2 minutes.
Pour a little bit of the vegetable broth over the ravioli and top with crispy sage leaves before serving.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 4355 mg | 189% | |
| Total Carbohydrate | 297.0 g | 108% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 32.5 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1645 mg | 127% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 5042 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
