Butternut Squash Ravioli with Spinach Pesto
By
Lynette !
@breezermom
5
Shortcut ravioli using wonton wrappers! Meatless meal that still tastes hearty and is easy enough for a weeknight.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
4-32
Prep:
25 Min
Cook:
45 Min
Method:
Stove Top
Ingredients
-
1butternut squash, halved lengthwise and seeded (about 1 1/2 pounds)
-
·cooking spray
-
1 Tbspfresh oregano, chopped
-
2 Tbspunsalted butter, melted
-
2 1/2 ozparmesan cheese, grated and divided
-
3/8 tspsalt, divided
-
1/2 tspfreshly ground black pepper, divided
-
36wonton wrappers
-
1 largeegg, lightly beaten
-
2 clovegarlic
-
1 1/2 cfresh baby spinach
-
1/2 cfresh basil
-
1/4 cpecans, toasted, chopped and divided
-
2 Tbspextra-virgin olive oil
-
2 Tbspvegetable broth
-
1 tspfresh lemon juice
-
6 qtwater
How to Make Butternut Squash Ravioli with Spinach Pesto
- Preheat the oven to 400 degrees.
- 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.
- 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.
- 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.
- 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.
- Arrange 6 ravioli on each of 6 plates; sprinkle each serving with 1 teaspoon walnuts. Enjoy!!
About Butternut Squash Ravioli with Spinach Pesto
Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
