Squash Ravioli

Number of Servings: 8 (95 G)
Prep Time: 30 Minutes
Cook Time: 5 Minutes

Roasted squash makes a thicker and more flavorful puree, so do yourself a favor and roast the squash in the skin instead of boiling. Just halve or quarter the squash, remove the seeds, place flesh side down on a lightly oiled sheet pan and bake at 375 degrees until you can pierce through with a knife with no resistance. Scoop out the flesh and mash with a fork or puree until smooth with a mixer.


  • 1 cup squash or pumpkin puree (canned is perfectly fine here!)
  • 1/2 cup low fat ricotta cheese
  • 4T grated parmesan
  • 1 egg white
  • 1/4 t. orange zest
  • dash ginger
  • dash nutmeg
  • dash cloves
  • dash black pepper
  • One package wonton skins


  1. In a small bowl, combine the filling ingredients and stir well to combine. To assemble, drop one teaspoon of filling onto the center of a wonton skin. Lightly spray the wonton with water (or use your finger dipped in water to moisten the dough) and drape another wonton skin over the filling, aligning the edges. Working from the filling out, press the two skins together with your fingertips, trying to push any air bubbles away from the filling. Press the two skins together to seal. If desired, trim the edges using a ravioli wheel or press or, if you’re like me, a pair of dollar store pinking shears.
  2.  Drop ravioli into a large pot of water at a full boil. Don’t crowd them as they’ll stick together; rather, make sure there’s plenty of space for them to move about as they boil. Cook for 4-5 minutes. Remove from the water with a slotted spoon and serve immediately with your favorite sauce.

Nutrition Facts

8 servings per container

Serving Size 95G

Amount per serving
Calories 165
% Daily Value*
Total Fat 2.5g 3%
Saturated Fat 1.5g 8%
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.5g
Cholesterol 11mg 3%
Sodium 310mg 13%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 4%
Total Sugars 1g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 1g
Protein 7g
Vitamin D 0mcg 0%
Calcium 90.4mg 6%
Iron 1.7mg 10%
Potassium 65mg 2%
Vitamin A 24.9mcg 2%
Vitamin C 1.6mcg 2%
Vitamin E 0.1mg 0%
Vitamin K 0.3mcg 0%
Thiamin 0.2mg 15%
Riboflavin 0.2mg 15%
Niacin 3.7mg 25%
Vitamin B6 0mg 0%
Folate 59.4mcg 15%
Vitamin B12 0.1mcg 4%
Biotin 0.8mcg 4%
Chloride 137.8mg 6%
Pantothenate 0.1mg 0%
Phosphorus 79.3mg 6%
Iodine 2.3mcg 2%
Magnesium 12.4mg 2%
Zinc 0.6mg 10%
Selenium 16.3mcg 30%
Copper 0.1mg 10%
Manganese 0.3mg 15%
Chromium 0mcg 0%
Molybdenum 0.8mcg 2%

* The % Daily Value (DV) 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.


Wonton Wrappers (enriched Wheat Flour (flour, Niacin, Reduced Iron, Thiamine Mononitrate (vitamin B1) Riboflavin (vitamin B2), Folic Acid), Water, Salt, Corn Starch), Pumpkin Puree (100% Organic Pumpkin), Part Skim Ricotta (pasteurized Whey, Pasteurized Milk, Vinegar, Stabilizer (modified Corn Starch, Guar Gum, Carrageenan), Salt), Egg Whites, Parmesan Cheese (milk, Cultures, Salt, Enzymes), Orange Peel, Black Pepper, Ground Nutmeg, Ground Cloves, Ginger.

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