Butternut Squash Ravioli with Sweet Peas & Tomatoes

 

With the summer months approaching, I am forced to deal with the fact that the dreaded "bathing suit" season is on its way. Due to my passion for food, I am an extremely unsuccessful dieter. Cutting back on the food I love is just too difficult, so instead I try to create healthier options that still satisfy my decadent cravings. Leading the list of these cravings (second to chocolate) is pasta. If I could eat pasta every day of the week I would. However, since I would like to be able to fit through my doorway on a daily basis, I am forced to keep it at a miminum. 

This light pasta dish is the exception. Not only is it great for spring, it is forgiving on the waistline. The use of wonton wrappers make it super easy, while the tomatoes and squash keep it fresh and healthy. Freeze the extras and use them again later!

Ingredients:

1 lb butternut squash peeled and diced

1/2 cup ricotta cheese

1/4 cup Parmesan cheese

Salt & pepper

1 egg beaten

1 tbsp extra virgin olive oil

2 shallots, sliced

1 clove garlic, chopped

2 cups grape tomatoes, halved

juice of lemon

1/2 cup chicken stock

1/2 cup frozen peas 

1 pkg wonton wrappers

1 tbsp lemon zest

*This recipe makes 4 dozen ravioli. I used half and froze half in a freezer bag. 

1. In a large pot, boil butternut squash until very tender, about 10 min.

2. Drain squash and place back in pot. Add ricotta and Parmesan cheese and puree with a food processor or immersion blender until all of the lumps are gone and squash is a smooth puree. Season with salt and pepper.  Allow to sit until puree is cool enough to handle.

3.  Create a piping bag by snipping off the end of a small Ziploc bag. Fill bag with puree. Create an egg wash by whisking egg with 1 tsp water

4. Lay out a few wonton wrappers on a clean surface. Pipe about 1 tsp filling (about the size of a quarter) in the center of each wrapper.  Brush the sides of the wonton with the egg wash and fold the corners over to create a triangle. 

5. Press down on the sides on seam with a fork to seal it in.

                                                         

6. In a medium pan add olive oil and saute shallots and garlic on medium heat for 3 min. Add grape tomatoes and cook until tomatoes begin to burst,  5 min. Add lemon juice and chicken stock and saute until most of the liquid is gone,  about 5 min.

7. In a large pot of boiling water, add ravioli a few at a time and boil until the ravioli float to the top, about 1 to 2 min. Toss pasta with peas and tomatoes. Drizzle with olive oil and top with lemon zest.