It could be that I've never made ravioli or worked with wonton wrappers or really even made fresh pasta before, but this recipe was a nightmare for me. Yes, the ravioli took about 2 hours to fill (I also used all 50 wrappers and still had leftover filling), but I love cooking so I was fine with that. But once filled, the ravioli stuck together. The ones I could separate stuck together when I put them in the pot. The ones of THOSE I could separate stuck together when I set them out to cool. Then, when I tried to "toss" them with the pesto, they stuck together AGAIN, and/or tore open. All in all, I had to throw about half of them away because they stuck and tore open at some point in the process. My boiling water ended up filled with mashed butternut squash. Not super appetizing.If I were to make it again (I won't), I would make a TON of room, maybe get like 5 cookie sheets and 3 assistants, and lay each ravioli out separate from the rest. I would probably only be able to boil 3-4 at a time, and then I would again lay them separated from the rest. Then, I would coat each individual one with pesto (which I'd probably add more olive oil to prevent sticking, though that's no longer cooking light), THEN put them on a plate or in a container to store. All-in-all, just not worth the effort, time, and space.The pesto tasted great, though. I'd probably make that again.
Albeit delicious, I agree with an earlier review, that this is not a weeknight meal. Unless you have another set or two of extra hands to help assemble the raviolis; this took about an hour alone. Definitely a weekend repeat though. Could always assemble and freeze, then it could easily be done on a weeknight.
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.
One word: "Yum"!. Will make again and can't wait to do so. Used Kale instead of spinach for the pesto also.
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.
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.
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.
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!
LOVE, LOVE, LOVE!!!
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.
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!
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!
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.