Spinach And Acorn Squash Ravioli
Ingredients
- 1/4 cup ricotta cheese
- 5 ounces frozen chopped spinach, defrosted and squeezed
- 1/2 teaspoon kosher salt
- freshly ground pepper
- 1/2 acorn squash, seeds discarded and cut into 1/2-inch slices
- 1/4 cup sour cream
- 1/4 teaspoon ground nutmeg
- 1 tablespoon unsalted butter
- 8 sage leaves
- 1 1/2 cups vegetable broth
- 16 wonton wrappers
- 2 teaspoons olive oil
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