Butternut Squash Ravioli with Spinach Pesto Recipe | MyRecipes recipe for managing PCOS and pregnanc

Butternut Squash Ravioli with Spinach Pesto Recipe | MyRecipes recipe for managing PCOS and pregnanc

fertilitychef.com

Recipe by Sidney Fry, MS, RD Butternut Squash Ravioli with Spinach Pesto uses supermarket wonton wrappers to create a shortcut weeknight ravioli treat.

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Cooking tools:

  • Food processor
  • Dutch oven
  • Potato masher
  • Slotted spoon
  • Grater
  • Oven
  • Baking sheet
  • Aluminum foil
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Spoon
  • Measuring spoon
  • Measuring cup
  • Kitchen towel
  • Stove
  • Plate

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 1/2 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
  • 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
  • 6 quarts water

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