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