Butternut Squash Ravioli with Spinach Pesto

Butternut Squash Ravioli With Spinach Pesto

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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


  • 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
  • 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


  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!!

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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