My husband and I found this to be very bland. I used fresh ingredients, and aged Italian Parmesan, too. It was a waste of my ingredients and time.
Butternut Squash Ravioli with Spinach Pesto
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Total: 1 Hour, 15 Minutes
- Calories: 344
- Fat: 15.7g
- Saturated fat: 5.2g
- Monounsaturated fat: 5.8g
- Polyunsaturated fat: 3.5g
- Protein: 11.1g
- Carbohydrate: 41.8g
- Fiber: 3.6g
- Cholesterol: 57mg
- Iron: 3mg
- Sodium: 586mg
- Calcium: 189mg
- 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
- 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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