Peel and brunoise the butternut squash.
Cut the mushrooms into a medium dice. Saute over medium-high heat to release liquid. Season with salt & pepper. Remove from heat.
Saute the shrimp and a little butter in a saucepan over medium-high heat until just cooked. Remove from heat. Cool and chop shrimp.
Saute the spinach and a little butter in a saucepan over medium-high heat until wilted. Season with salt and pepper. Cool and chop spinach.
Saute the butternut squash and a little butter in a saucepan over medium-high heat until just cooked. Remove from heat.
Combine mushrooms, shrimp, spinach, and squash in a large bowl. Gently mix to combine.
Whisk together eggs and water to make an egg wash.
Lay out pieces of wonton wrappers. Paint with egg wash. Put a scant tablespoon of the filling mixture on each. Top with another piece of wonton wrapper. Crimp and cut.
DO AHEAD: Can be made to this point. Store in the refrigerator.
Steam or boil ravioli until pasta is cooked and tender.
In a medium saucepan, melt the butter and cook it slowly over medium heat to brown it. Add sage leaves and cook a bit more. Top the ravioli with the sage brown butter, baby shrimp (if using), and serve.
These freeze well (freeze individually on a sheet pan until frozen, then place into a plastic bag) and can be dropped frozen into boiling water. They'll cook in about 2 1/2 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (177g)|
|Recipe Makes: 8|
|Calories from Fat: 145 (47%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||21 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 360mg||111 %|
|Sodium 406.1mg||14 %|
|Potassium 281.6mg||7 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 19.4g|
|Protein 20.6g||29 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 309
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