This inspired vegetarian dish is a delicious way to enjoy butternut squash, a healthy fall favorite high in vitamin A.

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How to Make It
This recipe is much easier if you have a little help. Work together to assemble the ravioli. While one person is cooking ravioli, the other can prepare the sauce.

Ravioli
(Preheat oven to 375ºF.)
Boil water in a large sauce pan to cook ravioli.
Lightly coat baking sheet with non-stick cooking spray. Place butternut squash, apple, and onion on baking sheet. Sprinkle with cardamom and roast in oven for 25 minutes. Combine roasted squash, apple and onion in a food processor and pulse until smooth or mash together by hand.

To assemble ravioli, place two teaspoons butternut squash mixture in the center of a wonton wrapper, slightly dampen the edges with water and cover with a second square. Use a fork to press down on all edges and seal the ravioli. Add ravioli a few at a time to boiling water and cook for 2-3 minutes. Carefully remove cooked ravioli from the water with a slotted spoon. Drain in a colander then move to individual plates. Cover and keep warm while all the ravioli cooks. Spoon cream sauce evenly over each serving of ravioli. Garnish with steamed vegetables, walnuts and cheese.

Cream Sauce
Melt butter over medium heat and stir in flour to make a paste. While stirring butter and flour paste, slowly add vegetable broth and half and half. Bring to a boil then reduce to simmer. Stir in pepper and salt, if desired, and allow the sauce to thicken for five minutes, while stirring occasionally. Keep warm until ready to serve.

Garnish
Steam carrots and peppers until tender crisp.

Serve immediately.
Makes 5 servings/4 ravioli each.

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What You Need

Ravioli
1 10-ounce package of frozen diced butternut squash $2.39
1 small cameo apple, diced $0.89
(in bulk spices)
¼ cup sweet yellow onion, diced $0.25
½ teaspoon cardamom $0.18
40 medium wonton wrappers,
defrosted $1.59

Cream Sauce
2 tablespoons unsalted butter $0.22
2 tablespoons unbleached white flour $0.06
½ cup reduced-sodium vegetable broth $0.25
1 cup fat-free half and half $0.44
½ teaspoon white pepper $0.04
(in bulk spices)
Salt to taste

Garnish
2 tablespoons julienned carrots (from salad bar) $0.56
2 tablespoons sliced red, green and yellow bell pepper (from salad bar) $0.56
2 tablespoons English walnuts, coarsely chopped $0.45
2 tablespoons Pecorino Con Pepe, sliced thinly with a vegetable peeler (in the Cheese Section) $0.62

At Home Cost Per Serving $1.70
Restaurant Cost Per Serving $12.99

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Nutrient Breakdown

Serving size: 4 ravioli

Calories: 256 cal
Protein: 7 g
Carbohydrates: 39 g
Fat: 8 g
Saturated Fat: 4 g
Cholesterol: 17 mg
Fiber: 2 g
Sodium: 283 mg (without added salt)

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Alexa Sparkman is a registered dietitian who has had a nutrition counseling business in Austin for the past 20 years and specializes in all aspects of nutrition care. She is also on the nutrition faculty at the University of Texas.

For more information contact Alexa at 257.0898 or SparkmanNutrition.com.