I’ve made this twice and it was delicious both times. The recipe is from Cooking Light, January/February 2013. It’s a cheat since you’re using wonton wrappers instead of making pasta but the texture of the wrappers is different and fun and the flavors work so well together, you don’t miss the pasta. It pairs so nicely with a Marlborough region Sauvignon Blanc.
1 butternut squash, halved lengthwise and seeded (about 1 1/2 pounds)
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
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
- Preheat oven to 400°.
- Place squash halves, cut sides down, on a foil-lined baking sheet coated with cooking spray.
- Bake at 400° for 30 minutes or until tender.
- Cool. Scoop out pulp; discard peel. Mash pulp.
- Combine oregano, squash pulp, and butter in a large bowl.
- Stir in 2 ounces (about 1/2 cup) cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- 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.
- 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.
- Place garlic in a food processor, and pulse until finely chopped.
- 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.
- With processor on, slowly pour oil, broth, and juice through food chute. Process until well blended.
- Place pesto in a large bowl.
- Bring 6 quarts water to a boil in a large Dutch oven.
- Add half of ravioli; cook 3 minutes or until thoroughly cooked.
- Remove ravioli with a slotted spoon. Repeat procedure with remaining ravioli.
- Add ravioli to pesto; toss gently to coat.
- Arrange 6 ravioli on each of 6 plates; sprinkle each serving with 1 teaspoon walnuts.
Serving: 6 ravioli and 1 teaspoon walnuts
Fat 15.7 g
Satfat 5.2 g
Monofat 5.8 g
Polyfat 3.5 g
Protein 11.1 g
Carbohydrate 41.8 g
Fiber 3.6 g
Cholesterol 57 mg
Iron 3 mg
Sodium 586 mg
Calcium 189 mg
Original post February 1, 2015