The Mo & Sally Show

The Mo & Sally Show

Mo and Sally are a married morning show, and they have been doing radio in South Florida since 1999 and have been doing a show together since 1994....Full Bio


Sally's Recipe of the Week: Spinach/Ricotta Wonton Ravioli

Spinach/Ricotta Wonton Ravioli With Roasted Butternut Squash

Serves 2-3

Here is what you need:

1 ½ cups butternut squash cubes, chopped into ½-inch pieces

2 cloves garlic

3 TBS butter

Salt and pepper

¾ cup whole milk ricotta

½ cup frozen spinach, thawed and squeezed dry

¼ cup grated Parmesan and/or pecorino cheese, plus more for garnish

½ tsp lemon zest (optional)

1 TBS chopped fresh basil(optional)

1 tsp nutmeg

2 eggs

24 wonton wrappers

¾ cup chicken or vegetable broth or milk

Here is what you need to do:

Preheat oven to 450. On a parchment paper-lined baking sheet, arrange butternut squash in an even layer along with the garlic and butter, and season with nutmeg, salt and pepper. Bake until squash is tender 25 to 30 minutes.

In a medium mixing bowl, combine the ricotta, spinach, Parmesan, zest, basil and 1 egg. Season with salt and pepper and mix until combined. In a small mixing bowl, whisk together the remaining egg and 2 tablespoons water to make an egg wash.

On a work surface, arrange about 6 wonton wrappers, covering the remaining wrappers to keep them from drying out. Add 1 heaping tsp of filling to the bottom half of each wrapper. Dip your finger into the egg wash and swipe the top edges of each wonton wrapper. Fold each wrapper from the bottom half upward and firmly press the edges to seal. Transfer raviolis onto a sheet of parchment paper and repeat with the remaining ingredients.

Place the roasted butternut squash, garlic, and melted butter into a blender and add the chicken broth ( vegetable or milk ).Puree until smooth. Place the sauce in a small saucepan to keep warm on low heat.

Fill a good sized pot 2/3 the way up with water and bring to a boil. Carefully place the ravioli into the water stirring gently to make sure the raviolis do not stick to each other or the bottom of the pot. Cook until they begin to float to the top, that should take between 2-3 minutes. Be careful not to overcook because they will fall apart. Remove with a slotted spoon to a shallow bowl.

Pour the blended butternut squash over the ravioli and garnish with more grated Parmesan cheese.

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