Jumbo Butternut Squash Ravioli with Kale Pesto
 
 
Author:
Serves: about 30 large ravioli (about 6 servings)
Ingredients
  • 1 whole butternut squash, peeled and cubed and roasted, OR steam-in-the-bag squash, totaling 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 beaten egg
  • 1 package of round or square wonton wrappers (also gyoza wrappers) (about 50-60)
  • Kale Pesto
Instructions
  1. 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.
  2. Bring a large pot of water to boil.
  3. 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.
  4. 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. Too much nutmeg and suddenly you're not having fun anymore. I know from experience.
Recipe by Pinch of Yum at https://pinchofyum.com/butternut-squash-ravioli