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
Recipe via A Pinch of Yum, (PS: if you don't already you should follow @pinchofyum on Instagram her recipes and videos are amazing)