Jumbo Butternut Squash Ravioli with Kale Pesto
Ingredients
The filling
-
1
whole
butternut squash, peeled and cubed and roasted
-
1
cup
whole milk ricotta
-
½
cup
grated Parmesan cheese
-
2
tablespoons
olive oil
-
to taste
nutmeg, garlic, thyme, and/or sage
-
a generous pinch
salt and pepper
-
1
beaten
egg
The wrappers
-
1
package
round or square wonton wrappers (about 50-60)
The sauce
Instructions
- Blend the cooked squash, ricotta, Parmesan, olive oil, seasonings, salt, and pepper in a food processor until mostly smooth.
- Boil a large pot of water.
- Lay out half of the wonton wrappers and place 1-2 tablespoons of filling in the center of each.
- Brush the edges with egg wash, place another wrapper on top, and seal tightly.
- Boil the ravioli in batches for about 5-8 minutes, then drain gently and toss with olive oil.
- Serve with kale pesto and extra Parmesan cheese.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
50mg
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