Try this Butternut Squash Ravioli with Spinach Pesto recipe, or contribute your own.
Suggest a better descriptionHalve and bake squash for 30 mins at 400 degrees. Extract pulp and mash. In a large bowl, combine oregano, squash pulp and butter. Stir in 1/2 cup of cheese, 1/4 tsp salt, 1/4 tsp pepper. Working with 1 wonton wrapper at a time (cover the remaining wrappers with a damp towel to keep them from drying out), spoon about 1.5 tsp of squash mixture into centre of each wrapper. Moisten edges of wrapper with beaten egg; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Cover ravioli loosely with a towel to prevent drying.
Place garlic in a food processor, and pulse until finely chopped. Add remaining cheese, salt and pepper. spinach, basil, and 2 tbsp walnuts. With processor on, slowly pour oil, broth and juice through food chute. Process until well blended. Place pesto in a large bowl.
Cook half of ravioli for 3 minutes or until thoroughly cooked. Remove ravioli with a slotted spoon. Repeat with remaining ravioli. Add ravioli to pesto; toss gently to coat. Arrange 6 ravioli on each of 6 plates; sprinkle each serving with 1 tsp walnuts.
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Serving Size: 1 Serving (380g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 427 | ||
Calories from Fat: 67 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 53.1mg | 16 % | |
Sodium 729.2mg | 25 % | |
Potassium 1065mg | 28 % | |
Total Carbohydrate 81.1g | 24 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 74g | ||
Protein 12.5g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 427
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