Butternut Squash Ravioli with Spinach Pesto

Butternut Squash Ravioli With Spinach Pesto Recipe

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Lynette !


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

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25 Min
45 Min
Stove Top


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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
wonton wrappers
1 large
egg, lightly beaten
2 clove
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

How to Make Butternut Squash Ravioli with Spinach Pesto


  • 1Preheat the oven to 400 degrees.
  • 2Place 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.
  • 3Cool 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.
  • 4Place 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.
  • 5Br;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.
  • 6Arrange 6 ravioli on each of 6 plates; sprinkle each serving with 1 teaspoon walnuts. Enjoy!!

Printable Recipe Card

About Butternut Squash Ravioli with Spinach Pesto

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

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