Butternut Squash Ravioli with Spinach Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Butternut Squash Ravioli with Spinach Pesto uses supermarket wonton wrappers to create a shortcut weeknight ravioli treat. Ingredients:
1 butternut squash, halved lengthwise and seeded (about 1 1/2 pounds) |
cooking spray |
1 tablespoon chopped fresh oregano |
2 tablespoons unsalted butter, melted |
2.5 ounces parmesan cheese, grated and divided |
3/8 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
36 wonton wrappers |
1 large egg, lightly beaten |
2 garlic cloves |
1 1/2 cups fresh baby spinach |
1/2 cup fresh basil |
1/4 cup walnuts, toasted, chopped, and divided |
2 tablespoons extra-virgin olive oil |
2 tablespoons organic vegetable broth |
1 teaspoon fresh lemon juice |
6 quarts water |
Directions:
1. Preheat oven to 400°.
2. Place squash halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender. Cool. Scoop out pulp; discard peel. Mash pulp. Combine oregano, squash pulp, and butter in a large bowl. Stir in 2 ounces (about 1/2 cup) cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Working with 1 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 center of each wrapper. Moisten edges of wrapper with beaten egg; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Repeat procedure with remaining wrappers, squash mixture, and egg. Cover ravioli loosely with a towel to prevent drying.
3. Place garlic in a food processor, and pulse until finely chopped. Add remaining 1/2 ounce (about 2 tablespoons) cheese, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, spinach, basil, and 2 tablespoons walnuts. With processor on, slowly pour oil, broth, and juice through food chute. Process until well blended. Place pesto in a large bowl.
4. Bring 6 quarts water to a boil in a large Dutch oven. Add half of ravioli; cook 3 minutes or until thoroughly cooked. Remove ravioli with a slotted spoon. Repeat procedure with remaining ravioli. Add ravioli to pesto; toss gently to coat. Arrange 6 ravioli on each of 6 plates; sprinkle each serving with 1 teaspoon walnuts.
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