Butternut Squash Ravioli made with WONTON WRAPPERS! Seriously that easy and so, so good. Awesome meatless dinner idea!
10 min
Serves
30
Medium
Italian
Vegetarian
Ingredients
- 1 whole butternut squash, peeled and cubed and roasted, OR steam-in-the-bag squash, totaling about 4 cups (960ml) cooked squash
- 1 cup (240ml) whole milk ricotta
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- nutmeg, garlic, thyme, and/or sage (see notes)
- generous pinch of salt and pepper
- 1 beaten egg
- 1 package of round or square wonton wrappers (also gyoza wrappers) (about 50-60)
- Kale Pesto
Preparation
Not specified
Cooking
- Place cooked squash, ricotta, Parmesan, olive oil, seasonings, and S&P in a food processor.
- Pulse until mostly smooth.
- Mixture should be very thick and sticky, like cookie dough.
- Bring a large pot of water to boil.
- Lay out half of the wonton wrappers.
- Place 1-2 tablespoons filling in the center of each wrapper.
- Brush edges with egg wash.
- Place another wrapper on top, sealing tightly at the edges, and rounding the top with your palm to make a nice shape.
- Boil ravioli in batches for about 5-8 minutes.
- Drain gently (they break easily) and toss with olive oil to prevent sticking.
- Serve with that yummy kale pesto and extra Parmesan cheese!.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
