Craving something delicious and different for dinner? This Roasted Squash and Mushroom Ravioli brings simple flavours together for a taste sensation! Whether you enjoy them with canola oil and vinegar or your favourite pasta sauce, these ravioli are perfect for any occasion. Try them baked as a crispy appetizer!
Recipe courtesy of Hello Canola and Emily Richards,
Roasted Squash and Mushroom Ravioli
Simple flavours come together to create tasty ravioli that can be enjoyed simply with canola oil and vinegar or your favorite pasta sauce. Try them baked as a crispy appetizer!
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Servings: 10 servings
Ingredients
- 4 cups peeled butternut squash
- 1 Tbsp canola oil
- 5 cloves garlic, divided
- 1/4 cup chopped fresh parsley, divided
- 1 Tbsp chopped fresh thyme, divided
- canola oil cooking spray
- 1/4 tsp ground black pepper
- 1/4 cup reduced sodium vegetable or chicken broth
- 1 pkg (8 oz/250 g) pre-sliced cremini mushrooms
- 1/4 tsp ground black pepper
- 1 pkg (14 oz/400 g) wonton wrappers
- 2 Tbsp canola oil (cold-pressed if available)
- 2 Tbsp aged balsamic vinegar
Instructions
- Preheat oven to 400 °F (200 °C).
- In large bowl, toss together squash, canola oil, 3 cloves garlic, 2 Tbsp (30 mL) parsley and 2 tsp (10 mL) thyme. Spread onto parchment paper-lined baking sheet and roast for 30 minutes or until golden and tender.
- Meanwhile, spray nonstick skillet with canola oil cooking spray and cook mushrooms with remaining thyme and pepper for about 8 minutes or until golden and liquid evaporates.
- Into food processor, scrape squash and add broth. Purée until smooth. Pulse in mushrooms.
- Lay wonton wrappers out and place 1 Tbsp (15 mL) squash filling in center of each wrapper. Use a little water on your finger to moisten edges of ravioli and top with another wonton wrapper. Place on parchment paper-lined baking sheet. Repeat with remaining ingredients.
- Bring pot of water to a boil and cook ravioli for about 5 minutes or until they float to top as tender but firm. Remove ravioli using slotted spoon into shallow serving dish and drizzle with canola oil and vinegar, if desired. Sprinkle with remaining parsley to serve.
Nutrition Facts
Roasted Squash and Mushroom Ravioli
Serving Size
3 ravioli
Amount per Serving
Calories
74
% Daily Value*
Fat
4
g
6
%
Saturated Fat
0
g
0
%
Cholesterol
0
mg
0
%
Sodium
9
mg
0
%
Potassium
242
mg
7
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
