Butternut Squash Ravioli with Kale Walnut Pesto {recipe}

Butternut Squash Ravioli
Guess what we had leftover up to our eyeballs in the TasteSpotting Kitchen this past week? …

Right.

Brussels sprouts.

So we ate Brussels sprouts at every meal for a few days, and what we actually have left now is butternut squash. Seriously, we cooked enough butternut squash last week to feed about eight times the number of guests at the dinner table.

It’s not a bad thing because now we have simple roast butternut squash, which can be made into a LOT of different things, including a big bowl of ravioli to use up the wonton wrappers that we had from a previous bowl of ravioli.

Gosh we love when things work out and match up and nothing goes to waste.

We left the butternut squash pretty much as is, refraining from mixing in other “fillers” like ricotta or grated Parmesan cheese, toasted breadcrumbs, or other flavor ingredients. Butternut squash has a pretty mild flavor, and is slightly sweet, and we wanted to keep that distinct inside the ravioli. Other flavors come through outside the ravioli in the sauce, and this time, we used an intense kale and toasted walnut pesto.

Butternut Squash Ravioli with Kale Walnut Pesto

We assume you already have mashed roasted butternut squash on hand because, like, who doesn’t always? But just in case you don’t you can roast butternut squash according the general guidelines we have here.

serves 4

Ingredients

about 1 cup butternut squash puree (if it’s leftover, it’s ok if it has some butter, salt, and pepper added to it)
salt and pepper to taste
24 wonton wrappers
Kale and Toasted Walnut Pesto {recipe here}

Directions

If the butternut squash is not seasoned, season to taste with salt and pepper.

Place half the wonton wrappers on a dry work surface. In the center of each wonton wrapper, place a rounded tablespoon of butternut squash puree.

For each ravioli, wet the edge of the wonton wrapper around the butternut squash puree. Place another wonton wrapper on top and press down around the butternut squash filling, making sure not to form any air bubbles between the two wrappers. Press the wonton wrappers together until tightly sealed.

If you’d like to cut the ravioli into shapes other than the square (or circles) of the wrappers, use a sharp cookie cutter, making sure not to cut into the filling.

Bring a pot of water to a boil. Turn down the heat so the water is between a simmer and a rolling boil. Drop the ravioli into the water and allow each to cook for about three minutes, or until the wrapper is cooked. I did mine three at a time because wonton wrappers seem to be fragile and need room in the pot.

Remove ravioli with a slotted spoon, drain of water, place into serving bowl and serve with dollops of Kael and Toasted Walnut Pesto. (You can also drizzle them with a little bit of olive oil, salt, pepper and some shavings of Parmesan cheese).

by Sarah J. Gim on November 29, 2011 · 5 comments

{ 5 comments }

Ken Rivard November 29, 2011 at 10:35 pm

Lovely photo. Great color and contrast. Makes me want to pull up a chair. Do you ever write about your photography?

Ken

Lindsay @ The Live-In Kitchen November 30, 2011 at 8:02 am

I absolutely have a ton of roasted butternut squash in my freezer! And I’m newly obsessed with wonton wrappers as pasta. Thanks for the recipe!

Snippets of Thyme November 30, 2011 at 10:30 am

Oh, this looks so delicious. My kids have been asking me to make this dish again for them. I think mine had a toasted pine nut pesto on top. Love pumpkin stuffed ravioli.

Nic@diningwithastud November 30, 2011 at 3:24 pm

These look amazing! I do love pumpkin in pasta – so simple but do tasty

Kelli @ The Corner Kitchen December 14, 2011 at 2:01 pm

kale and walnut pesto…..YUM!!

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