Butternut Squash Ravioli with Spinach Pesto
Butternut Squash Ravioli with Spinach Pesto might be just the side dish you are searching for. This recipe makes 6 servings with 352 calories, 12g of protein, and 16g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up vegetable broth, walnuts, butternut squash, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.
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.
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.
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.