Good Lifestyle

It's a sad state of things when aPasta without meat can swallow 95% of the saturated grease of your day, but we are waiting for you tochain restaurants. Thisbutternut squash The raviolis are all avegetarian The dish should be: healthy, exciting and super tasty.

Nutrition:450 calories, 14 g of grease (8 g saturated), 620 mg of sodium

Serve 4

You will need

1 box of squash or pumpkin pumpilate of 16 oz (16 oz)
Balsamic vinegar 1/2 soup
Pinch of muscade nuts
2 c. Grated parmesan soup, more for the garnish
Black salt and pepper
48 Wrappers Wonton
2 egg whites, slightly beaten
4 c.
16 fresh sage leaves, plus more garnish

How to do it

1. Bring a large boiling water saucepan over high heat. Mix the squash, vinegar, nutmeg and parmesan; Season with salt and pepper.
2. Working on a clean flown surface, attach a single Wonton envelope and place a small spoonful of the squash mixture in the center, be careful not to overload.
3. Paint the edges of the package with egg whites, then high with another Wrander Wonton. Press firmly around the edges with your fingers to attach the filling inside the ravioli.
4. Repeat with the remaining wrappers to create 24 ravioli.
5. Salt boiling water and bring heat in the middle so it is smoothly boiling.
6. Take care carefully in the ravioli and cook for 3 minutes, then drain.
7. In the meantime, heat a large skillet or a jumping pan with medium heat and add the butter and sage.
8. Bake until the butter is slightly brown and begins to clear a hazelnut aroma. (Do it carefully, because you do not want butter burns.)
9. Add the ravioli cooked to the pan, glazed slowly to make sure they do not break. Divide between 4 hotplates and garnish with parmesan and sage.

Eat

Do you have the time of a week week responsible for making fresh pasta by hand? We doubt. Found in the refrigerated section of most supermarkets, WonTon packages are a perfect and inexpensive substitute for fresh pasta, enveloping your filling of choice in thin sheets of flour, egg and water. The secret of the successful ravioli is triple:

• Do not overload the wrapper - a little less than a tablespoon of filling should do.
• Seal firmly the package, using an egg washing as adhesive around the perimeter.
• Dust The ravioli assembled-and your work surface-with flour to prevent the surface of the packaging of glue.

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