Butternut Squash Ravioli With Spinach Pesto Recipe

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Butternut Squash Ravioli with Spinach Pesto

Lynette !

By
@breezermom

Shortcut ravioli using wonton wrappers! Meatless meal that still tastes hearty and is easy enough for a weeknight.


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Rating:

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Serves:

4-32

Prep:

25 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

1
butternut squash, halved lengthwise and seeded (about 1 1/2 pounds)
cooking spray
1 Tbsp
fresh oregano, chopped
2 Tbsp
unsalted butter, melted
2 1/2 oz
parmesan cheese, grated and divided
3/8 tsp
salt, divided
1/2 tsp
freshly ground black pepper, divided
36
wonton wrappers
1 large
egg, lightly beaten
2 clove
garlic
1 1/2 c
fresh baby spinach
1/2 c
fresh basil
1/4 c
pecans, toasted, chopped and divided
2 Tbsp
extra-virgin olive oil
2 Tbsp
vegetable broth
1 tsp
fresh lemon juice
6 qt
water

Directions Step-By-Step

1
Preheat the oven to 400 degrees.
2
Place squash halves, cut-side down, on a foil-lined baking sheet coated with cooking spray. Bake at 400 degrees for 30 minutes or until tender.
3
Cool squash to a handling temperature. Scoop out the pulp; discard the peel. Mash the pulp. Combine oregano, squash pulp, and butter in a large bowl. Stir in 2 ounces cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Working with one wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 1/2 teaspoons squash mixture into the center of each wrapper. Moisten the edges of the wrapper with beaten egg; bring 2 opposite corners togeher. Pinch edges together to seal, forming a triangle. Repeat the procedure with the remaining wrappers, squash mixture, and egg. Cover the ravioli loosely with a towel to prevent drying.
4
Place the garlic in a food processor, and pulse until finely chopped. Add the remaining 1/2 ounce (about 2 tablespoons) cheese, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, spinach, basil, and 2 tablespoons pecans. With the processor on, slowly pour oil, broth, and juice through the food chute. Process until well blended. Place the pesto in a large bowl.
5
Br;ing 6 quarts of water to a boil in a large Dutch oven. Add half of the ravioli; cook 3 minutes or until thoroughly cooked. Remove the ravioli with a slotted spoon. Repeat procedure with the remaining ravioli. Add ravioli to the pesto; toss to coat.
6
Arrange 6 ravioli on each of 6 plates; sprinkle each serving with 1 teaspoon walnuts. Enjoy!!

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian