Butternut Squash Ravioli With a Kale Spinach Pesto and An Update

Butternut Squash Ravioli With a Kale Spinach Pesto

Butternut squash ravioli might sound a little crazy for springtime but we are now officially living in Oregon and it is cold……. Two shirts, two jackets and a pair of tights under my jeans are becoming part of my daily outfit. But it’s so pretty here, the rhododendrons are starting to bloom and the vegetation is oh-so green, totally worth it.

Lucy our chocolate lab puppy is now eleven weeks old and very… shall we say “active”. My husband and I keep saying to each other “what were we thinking?”. She has a wonderful disposition and she learns quickly; now all we need is time. Will start working on the garden in a few days, the ground may still be too wet but at least I can remove the weeds.

Today’s recipe came to me in the normal way, I had roasted a butternut squash that was purchased at Costco. (They had large organic butternut squash, 2 to a package). After roasting one for a pasta dinner I still had a cup and a half left over and that’s that.

yield: 3 to 4 (approx 18 to 22 ravioli)Author: Cheriprint recipe

Butternut Squash Ravioli With a Kale Spinach Pesto

Butternut squash ravioli is a great way to use up leftover roasted butternut squash. For a twist gyoza wrappers are used instead of pasta to make these ravioli incredibly easy.

INGREDIENTS:

Ingredients for Kale and spinach pesto

• 2 cups kale, wash and remove from stems, rough cut
• ½ cup spinach
• 1 clove garlic
• ½ lemon, juice only
• ½ cup olive oil
• 1/3 cup hazelnuts
• ¼ cup Parmesan cheese, grated
• ¼ to ½ cup water

Ingredients for butternut squash ravioli

• 1 ½ cups butternut squash, peeled, cubed and roasted
• 1/4 cup whole milk ricotta
• 1 tablespoon Parmesan cheese
• 2 tablespoons olive oil
• 1/8 teaspoon nutmeg
• Salt and pepper to taste
• 1 egg, beaten
• 1 package of round gyoza or wonton wrappers

INSTRUCTIONS:

To prepare kale and spinach pesto

1. Pulse the kale, spinach, garlic, lemon juice, olive oil, hazelnuts and Parmesan cheese, in a food processor and process until somewhat smooth. Add water a little at a time to obtain the right consistency.

To prepare butternut squash ravioli

1. Bring a large pot of water to boil.
2. Combine roasted squash, ricotta, Parmesan, olive oil, nutmeg, in a food processor. Pulse until smooth and creamy. Consistency should be fairly thick.
3. To assemble place 6 wonton wrappers at a time on a piece of parchment paper. Place 1 heaping teaspoon of the filling in the center of each wrapper. Brush just the edges with beaten egg. Place another wrapper on top, sealing tightly around the edges. (I had extra wrappers left over)
4. In a larger pot add water and bring to a boil. Add 1 tablespoon salt. Turn heat down a little you want the ravioli to boil gently. Cook in small batches about 5-8 minutes. Remove from pot, drain and then place on serving platter. Top with pesto, add Parmesan and drizzle with olive oil.

Created using The Recipes Generator