This pasta dish makes enough for about six servings but you can just double the ingredients if you need more. It takes only a few minutes to prepare and then about five to eight minutes for the ravioli to boil. It will smell so wonderful, you'll be dying to taste it!
Let's Get Started!
The Ingredients To Gather:
1 butternut squash, OR steam-in-the-bag squash,about 4 cups cooked squash
1 cup whole milk ricotta
½ cup grated Parmesan cheese
2 tablespoons olive oil
nutmeg, garlic, thyme, and/or sage (see notes)
generous pinch of salt and pepper
1 egg
1 package of round or square wonton wrappers (also gyoza wrappers) (about 50-60)
Kale PestoThe Step By Step Directions To Follow:
Place cooked squash, ricotta, Parmesan, olive oil, seasonings, and S&P in a food processor. Pulse until mostly smooth. Mixture should be very thick and sticky, like cookie dough.
Bring a large pot of water to boil.
Lay out half of the wonton wrappers. Place 1-2 tablespoons filling in the center of each wrapper. Brush edges with egg wash. Place another wrapper on top, sealing tightly at the edges, and rounding the top with your palm to make a nice shape.
Boil ravioli in batches for about 5-8 minutes. Drain gently (they break easily) and toss with olive oil to prevent sticking. Serve with that yummy kale pesto and extra Parmesan cheese!
NOTES
The garlic and herbs (I've used both fresh rosemary and thyme, separately) can be sautéed in the oil if you want to increase the flavor of the herbs and remove the bite of the garlic. I just add a TINY touch of nutmeg to warm it up, but I don't love nutmeg so it's seriously the tiniest little dusting ever – too small to measure. If you love nutmeg, go for it – but start with less and taste and adjust as needed.
Enjoy!
This butternut squash ravioli with kale pesto is so delicious, it just might be your new favorite butternut squash recipe! Have you made this before?
Let Us Know How You Liked It!
Article Source: Pinch Of Yum
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