Try this Shrimp Ravioli with Mushrooms, Sage Browned Butter recipe, or contribute your own.
Suggest a better descriptionPeel 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.
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Serving Size: 1 Serving (177g) | ||
Recipe Makes: 8 | ||
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Calories: 309 | ||
Calories from Fat: 145 (47%) | ||
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Amt Per Serving | % DV | |
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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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