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Jumbo Butternut Squash Ravioli with Kale Pesto

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A cozy and weeknight-friendly jumbo butternut squash ravioli recipe made easy with wonton wrappers, creamy squash-ricotta-Parmesan filling, and finished with vibrant kale pesto.

Ingredients

1 whole butternut squash, peeled, cubed, and roasted (about 4 cups cooked squash) or 1 steam-in-the-bag squash package

1 cup whole-milk ricotta cheese

1/2 cup grated Parmesan cheese

2 tbsp olive oil

Nutmeg, garlic, thyme, and/or sage (to taste)

Generous pinch of salt and pepper

1 beaten egg

1 package wonton wrappers (round or square, about 50–60)

Kale pesto, for serving

Instructions

  1. Roast or prepare the squash until tender (or use pre-cooked/steam-in-bag squash).
  2. In a food processor, combine squash, ricotta, Parmesan, olive oil, chosen seasonings, salt, and pepper. Blend until thick and sticky, resembling cookie dough.
  3. Bring a large pot of salted water to a boil.
  4. Lay out half the wonton wrappers. Place 1–2 tablespoons of filling in the center of each wrapper. Brush edges with beaten egg, top with another wrapper, press to seal, and gently round with your palm.
  5. Boil ravioli in batches for 5–8 minutes. Drain carefully and toss with a drizzle of olive oil to prevent sticking.
  6. Serve warm with kale pesto and extra Parmesan cheese.

Notes

Instead of kale pesto, try brown butter and sage, garlic-thyme butter, or creamy Parmesan sauce.

For a variation, use pumpkin or sweet potato instead of butternut squash.

To store, keep cooked ravioli in an airtight container in the fridge for 2–3 days.

Ravioli can be flash-frozen before cooking and boiled from frozen with an extra minute or two.

Nutrition

Find it online: https://justsosavory.com/jumbo-butternut-squash-ravioli-with-kale-pesto/