Got a hot date with the guy you met in the elevator? (You little tramp [wink, wink].) Suggest dinner at your place. If you’re looking to impress him with more than just your ridiculously good looks and charisma, this gourmet ravioli dish dolled up by a savory sage sauce is your golden ticket to Pleasureville. How do you like me now, stud?
Makes 24 Ravioli
2 cups (455 g) frozen butternut squash, thawed
11/2 sticks (170 g) Earth Balance, divided
1/2 cup (120 g) panko breadcrumbs
1/2 cup (40 g) vegan Parmesan cheese, grated
Salt and pepper, to taste
1 recipe Wonton Wrappers (see recipe on page 136)
1 bunch fresh sage, stems removed
Place the squash and 1/2 stick (55 g) of the Earth Balance in a blender or food processor and process until smooth. Transfer to a medium bowl and stir in the breadcrumbs, vegan cheese, and salt and pepper to taste. Place 1 tablespoon of the squash mixture into the center of each wonton wrapper. Brush the edges of the wrapper with water and fold one corner over to create a triangle. Press on edges to seal tightly. Bring a large pot of water to a boil over high heat. Add the ravioli and cook 5 to 6 minutes. Remove with a slotted spoon.
Meanwhile, melt the remaining Earth Balance in a large skillet over medium heat. Add the sage and cook 3 minutes. Remove from the heat and toss with the ravioli before serving.
Serving Size: 1 Ravioli (48 g); Calories 130; Fat 7 g; Saturated Fat 3 g; Cholesterol 0 mg; Carbohydrates 13 g; Fiber 0 g; Protein 3 g
From Skinny Bitch: Ultimate Everyday Cookbook by Kim Barnouin, Running Press, 2010
