You guys I made ravioli and it was so good!! Before Christmas, I was in a bit of a cooking rut and this recipe re-inspired me. To make the ravioli you use wonton shells and I was surprised how similar to regular pasta it was once they cooked. Take note this recipe is not hard but it does require a few steps and a little extra time. Two things you could do ahead — make the pesto and the butternut filling. You could also just regular store-bought pesto if you don’t want to make your own.
I used these biscuit cutters to make the circles.
I still eventually want to buy a pasta maker but for now, I am so glad to know that wonton shells work perfectly. Next time I may try a sweet potato filling! Enjoy!
Equipment
Ingredients
BUTTERNUT SQUASH RAVIOLI
- 4 cups Butternut squash, cooked
- 1 cup Whole Milk Ricotta
- 1/2 cup Parmesan Cheese, grated
- 2 tsbp Olive Oil
- Fresh Sage & Thyme, chopped
- Salt & Pepper
- 1 pkg Wonton Wrappers (Usually found in the produce section near mushrooms and bag lettuce)
- 1 Egg, whisked
KALE PESTO
- 1/3 cup Walnuts
- 3 cups Kale, chopped
- Kosher salt
- 1/2 cup Parmesan Cheese, grated
- Juice of 1/2 lemon
Instructions
RAVIOLI
- In a food processor or blender mix together the first 6 ingredients.
- Using a biscuit cutter cut the wontons into circles.
- Place the wontons on a baking sheet with parchment paper so they don't stick.
- Then scoop a small spoonful of filling on each one.
- Brush around the edges with the whisked egg then place another wonton shell on top pressing the edges.
- Bring a large pot of water to boil and cook the ravioli 5 minutes.
- Serve with pesto and fresh Parmesan cheese.
PESTO
- Mix all in food processor.
Notes
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I also wanted to share 2 pieces that are on major sale.
This dress is now 40% off and only $35. I sized up to a medium since it was junior’s sizing. It also comes in 3 other colors.
This Off Shoulder Blouse is now only $22! I am wearing a small.
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