Tag Archives: Soup

Butternut Squash Ravioli Won Tons

Appetizers, Dinner Ideas, Vegetables, Wonton Wrappers July 11, 2014 Leave a comment

Butternut Squash Ravioli with Spinach Pesto uses supermarket wonton wrappers to create a shortcut weeknight ravioli treat.

Yield: Serves 6

Ingredients

  • 1 butternut squash, halved lengthwise and seeded (about 1 1/2 pounds)
  • Cooking spray
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons unsalted butter, melted
  • 2.5 ounces Parmesan cheese, grated and divided
  • 3/8 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 36 wonton wrappers
  • 1 large egg, lightly beaten

6 quarts water

Directions

Preheat oven to 400°.

  1. Place squash halves, cut sides down, on a foil-lined baking sheet coated with cooking spray.
  2. Bake at 400° for 30 minutes or until tender. Cool. Scoop out pulp; discard peel. Mash pulp.
  3. Combine oregano, squash pulp, and butter in a large bowl.
  4. Stir in 2 ounces (about 1/2 cup) cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  5. 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.
  6. 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.
  7. Bring 6 quarts water to a boil in a large Dutch oven. Add half of ravioli; cook 3 minutes or until thoroughly cooked.
  8. Remove ravioli with a slotted spoon. Repeat procedure with remaining ravioli.
  9. Add ravioli to pesto; toss gently to coat. Arrange 6 ravioli on each of 6 plates; sprinkle each serving with 1 teaspoon walnuts.

Pesto

  • 2 garlic cloves
  • 1 1/2 cups fresh baby spinach
  • 1/2 cup fresh basil
  • 1/4 cup walnuts, toasted, chopped, and divided
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons organic vegetable broth
  • 1 teaspoon fresh lemon juice

 

  1. Place garlic in a food processor, and pulse until finely chopped.
  2. 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.
  3. With processor on, slowly pour oil, broth, and juice through food chute. Process until well blended. Place pesto in a large bowl.