this looks good
and i found this one
maybe you can replace the ricotta with vegan cream cheese.
1 small butternut squash
1/4 cup fat free broth
1/2 cup yellow onion, finely diced
2 garlic cloves, minced
1/2 cup part skim milk ricotta cheese (vegan alternative????)
1/3 cup fresh basil leaves, minced
Salt and pepper to taste
50-count package of wonton wrappers
3 tablespoons cornstarch, mixed with equal parts cold water
Preheat oven to 425 degrees. Cut butternut squash in half, remove seeds and place cut sides down in a baking sheet sprayed with nonstick spray. Add 1/2 inch of water and bake uncovered for 30 to 40 minutes or until tender. Squash can also be quartered and cooked in a microwave oven until tender.
Heat a large nonstick skillet until hot. Pour chicken broth in skillet and sauté onion and garlic. Transfer to a large bowl. Scoop out squash and place in the bowl with the onions. Add ricotta cheese, basil, salt and pepper and mash to a coarse paste.
Place a wonton wrapper on a lightly floured surface. Spoon filling, about the diameter of a 50-cent piece and about 1/4-inch thick, onto the center of the wrapper. Lightly wet the edges of the wonton with the cornstarch mixture. Lay a second wrapper over the filling and press the edges onto the bottom piece. Trim edges with ravioli cutter or knife if desired.
Carefully place filled ravioli in a large pot of boiling water, one at a time and stir gently. Cook for about four to five minutes. Remove cooked ravioli with slotted spoon and place on plate. Top your favorite pasta sauce, Parmesan cheese, etc.
Makes 6 Servings - Serving Size: 4 ravioli
Nutrition information per serving:
Total Fat: 3g
Saturated Fat: 1g
Exchanges: 4-1/2 Starch/Bread, 1/2 Lean Meat, 1/2 Vegetable, 1/2 Fat