Butternut Squash Ravioli with Spinach Pesto Recipe | MyRecipes.com

Ingredients

  • 6 quarts water
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons organic vegetable broth
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup walnuts, toasted, chopped, and divided
  • ½ cup fresh basil
  • 1 ½ cups fresh baby spinach
  • + 10 more ingredients
    • 2 garlic cloves
    • 1 large egg, lightly beaten
    • 36 wonton wrappers
    • ½ teaspoon freshly ground black pepper, divided
    • 3/8 teaspoon salt, divided
    • 2.5 ounces Parmesan cheese, grated and divided
    • 2 tablespoons unsalted butter, melted
    • 1 tablespoon chopped fresh oregano
    • Cooking spray
    • 1 butternut squash, halved lengthwise and seeded (about 1 ½ pounds)

1. Preheat oven to 400°. 2. 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/...

View full recipe at SpringPad

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