Very tasty and fun recipe to make. It was a bit time consuming and the wonton wrappers were a bit thin but ultimately, I would make this again!
Butternut Squash Ravioli with Spinach Pesto
Comments and Reviews 1-9 of 9
Phoebegetsfit Posted: 01/20/13
lsdesign Posted: 01/21/13
Wonderful flavors and textures. Time consuming, very very. Not for a weeknight for sure. I would make this again but only when there is time. It took forever and was gone in a flash. Too much garlic, I agree although I do like it.
ShellyV Posted: 03/25/13
YUMMY! Loved these! They are really not a weeknight meal. I consider myself an avid cook and the filling/sealing of wontons took quite a long time. Delicious though and will make again.
jenggeb Posted: 02/16/13
I made this for Valentine's Day and it was delicious! It's definitely a special occasion or weekend dinner--you need plenty of time to make the raviolis, but I thought it was fun to do. I microwaved the squash to speed up the process, although I imagine there would be more flavor if it's roasted. I loved the pesto--I used at least twice the amount of spinach the recipe called for, and more basil as well. I also used a bit less parmesan in both the ravioli mixture and pesto, and it still tasted great.
geeklady70 Posted: 04/22/13
It takes a lot of time so I only assembled about 2/3 of them. It was well worth the wait!!! Fantastic! And the leftover filling was delightful on its own the next day.
laciraquel Posted: 01/21/13
LOVE, LOVE, LOVE!!!
graceannwilson Posted: 01/23/13
These were absolutely delicious!!! VERY hard to stick to one serving size though! I will use the pesto in other recipes, too, because it was amazing. The whole dish had a perfect balance of flavors, and even though I froze half the filling to make another time, I thawed it out the next day to finish it off because I woke up with my mouth watering for more!
stjohncook Posted: 01/03/13
Absolutely loved this recipe, the flavors blended well together. We had made potstickers over New Year's so had some leftover won ton wrappers and did not want them to go to waste.
JessicaSophia Posted: 01/09/13
This recipe was delicious and fun to make! I even got my 2-year-old involved in helping me stuff the ravioli. I used frozen cubed butternut squash so it saved time. I thought the pesto was a little on the garlicky side, next time I might use only 1 clove. I was surprised by how much it tasted like all-basil pesto, even though it was mostly spinach (and I didn't even use as much basil as was called for because my basil plant didn't have many leaves left). I might start subbing in spinach for a lot of the basil every time I make pesto. I also was impressed that so little olive oil was needed. A keeper of a recipe!