The picture of these ravioli in my Cooking Light magazine made my mouth water and I was determined to make them! They are surprisingly easy. I used some of my frozen homemade pesto (see my pesto recipe) and just threw a couple handfuls of fresh spinach in the food processor with the pesto.
Source: Adapted from Cooking Light January 2013
Ingredients:
1 butternut squash, halved lengthwise and seeded (about 1 1/2 pounds)
1 tablespoon chopped fresh oregano
2 tablespoons unsalted butter, melted
2 ounces Parmesan cheese, grated or shredded
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
36 wonton wrappers
1 large egg, lightly beaten
1 1/2 cups fresh baby spinach
Pesto (jarred or see my pesto recipe)
1/4 cup walnuts, toasted, chopped, and divided
Instructions:
- 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 spinach in a food processor, and pulse until finely chopped. Add premade pesto - approximately 1/4 cup.
- 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.
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