Tuesday, May 2, 2017

Butternut Squash Ravioli With a Kale Spinach Pesto and An Update

Butternut Squash Ravioli With a Kale Spinach Pesto
Butternut squash ravioli might sound a little crazy for springtime but we are now officially living in Oregon and it is cold……. Two shirts, two jackets and a pair of tights under my jeans are becoming part of my daily outfit. But it’s so pretty here, the rhododendrons are starting to bloom and the vegetation is oh-so green, totally worth it.

Lucy at 11 weeks
Lucy our chocolate lab puppy is now eleven weeks old and very… shall we say “active”. My husband and I keep saying to each other “what were we thinking?”. She has a wonderful disposition and she learns quickly; now all we need is time. Will start working on the garden in a few days, the ground may still be too wet but at least I can remove the weeds.

Today’s recipe came to me in the normal way, I had roasted a butternut squash that was purchased at Costco. (They had large organic butternut squash, 2 to a package). After roasting one for a pasta dinner I still had a cup and a half left over and that’s that.

yield: 3 to 4 (approx 18 to 22 ravioli)print recipe

Butternut Squash Ravioli With a Kale Spinach Pesto

Butternut squash ravioli is a great way to use up leftover roasted butternut squash. For a twist gyoza wrappers are used instead of pasta to make these ravioli incredibly easy.

INGREDIENTS:

Ingredients for Kale and spinach pesto
  • 2 cups kale, wash and remove from stems, rough cut
  • ½ cup spinach
  • 1 clove garlic
  • ½ lemon, juice only
  • ½ cup olive oil
  • 1/3 cup hazelnuts
  • ¼ cup Parmesan cheese, grated
  • ¼ to ½ cup water
Ingredients for butternut squash ravioli
  • 1 ½ cups butternut squash, peeled, cubed and roasted
  • 1/4 cup whole milk ricotta
  • 1 tablespoon Parmesan cheese
  • 2 tablespoons olive oil
  • 1/8 teaspoon nutmeg
  • Salt and pepper to taste
  • 1 egg, beaten
  • 1 package of round gyoza or wonton wrappers

INSTRUCTIONS:

To prepare kale and spinach pesto
  1. Pulse the kale, spinach, garlic, lemon juice, olive oil, hazelnuts and Parmesan cheese, in a food processor and process until somewhat smooth. Add water a little at a time to obtain the right consistency.
To prepare butternut squash ravioli
  1. Bring a large pot of water to boil.
  2. Combine roasted squash, ricotta, Parmesan, olive oil, nutmeg, in a food processor. Pulse until smooth and creamy. Consistency should be fairly thick.
  3. To assemble place 6 wonton wrappers at a time on a piece of parchment paper. Place 1 heaping teaspoon of the filling in the center of each wrapper. Brush just the edges with beaten egg. Place another wrapper on top, sealing tightly around the edges. (I had extra wrappers left over)
  4. In a larger pot add water and bring to a boil. Add 1 tablespoon salt. Turn heat down a little you want the ravioli to boil gently. Cook in small batches about 5-8 minutes. Remove from pot, drain and then place on serving platter. Top with pesto, add Parmesan and drizzle with olive oil.
Created using The Recipes Generator
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

41 comments:

  1. RAVIOLI WAS MY JAM! Oh I miss it so so much! THIS looks bomb! I need to figure out a way to make ravioli one day!

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  2. Cheri, this looks absolutely wonderful. I love it. My niece took took me to a restaurant in Berlin where I had something similar smothered in a creamy hazelnut sauce.

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    1. Oh that sauce sounds delicious Gerlinde, how sweet of your niece.

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  3. Hope it warms up soon. The puppy is too cute Cheri. Good luck!

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    1. Thanks Tandy, she is a cute little monster, haha!

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  4. Looks a delightful gourmet dish for any season...Love your doggy pix, too =) P.s. Happy to trade our hot CA temps for cooler Oregon weather =)

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    1. haha! maybe we can trade a day or two. Thanks Kim!

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  5. Hi Cheri:

    We're still wearing layers here, too, so this recipe is perfect. I love the photo.

    Our new pup is 8 months now. Things start to feel more in control with time, love and training. Lucy will calm down and all the joy of her love will come through.

    Thanks again for this great recipe.

    D

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    1. Thanks Dena, I guess i needed a little reasuuring..... she really is so sweet.

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  6. That ravioli looks really good. And I love that you used wrappers to make them. So easy and easy on the nerves. I've tried ravioli from scratch and it was difficult for me. Love that pup - I think it's funny that you're caller her out for being "active". Looks like she's sleeping like a little angel baby to me. :)

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    1. haha! your so right she does look like a little angel in this pic. Thanks Lea Ann.

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  7. Love ravioli, and squash makes such a terrific filling. This looks excellent. And a new puppy! Fun. :-)

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  8. Now that looks good. Hey, thanks for stopping by yesterday. You know that garlic mustard plant. People turn it into pesto. How cool is that?

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    1. That is pretty cool Ivy, I once made a mustard sauce and served it over salmon, will try pesto once my garden is up and running.

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  9. Your chocolate baby is beautiful! She will be a great companion, labs are the best dogs every. And your ravioli is absolutely gorgeous. Happy you made it to your summer home. I know you will have a magnificent garden again this year!

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    1. Thanks Tricia, we have been getting so much rain, have not had a chance to even clean it out yet, and yes I think our little stinker is going to be a great dog.

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  10. What a cute little puppy! Love the sound of the squash with the kale; hearty and filling.

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    1. Thanks Caroline, the raviolis were very filling.

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  11. Your Lucy baby looks so adorable. And those butternut filled ravioli with that gorgeous green sauce are mouthwatering!

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    1. Thanks Angie, she really is sweet, she is really like a baby.

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  12. our pup is almost two and we're still (impatiently) waiting for him to calm down a little bit! your girl's a cutie. :)
    this is a very elegant dish! love the flavors and colors.

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    1. Thanks Grace for both parts of your comment. Have a great week-end!

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  13. Your ravioli looks like perfection! Such a cute puppy you have, too.

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    1. Thanks Amy, she is a cute little trouble maker;)

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  14. you have a lot of patience -- stuffing those ravioli! What a delicious-looking result.

    best... mae at maefood.blogspot.com

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    1. Thanks Mae, working in the kitchen many times is very relaxing for me.

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  15. The pesto sounds fantastic, I think the hazelnuts go particularly well with the butternut squash! Stay warm!

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    1. Thanks David, we are trying too, but today should be easy because the sun is out, yay!

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  16. What a delicious recipe! I just love butternut squash! Have a great weekend!

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    1. Thanks Cecillia, appreciate you stopping by.

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  17. Oh your puppy is adorable!! But this recipe, it is absolutely delicious!

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  18. I had to laugh about your statement regarding the dog. It reminded me of my daughter, after they had their fourth child, said "quite frequently we say to each other 'Now we've really done it!"
    Your ravioli sounds amazing! What a wonderful way to use leftovers!

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  19. Cheri, this dish has to be the ultimate in comfort food! We adore butternut squash and topped with our favorite kale and spinach pesto is to DIE FOR! LOVE This recipe girl!!

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  20. Sorry, I'm a few posts behind everywhere, Cheri! What a sweet dog! She'll be such a good companion after she gets over her puppy days :)

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    1. Forgot to talk about your recipe! It looks so delicious and I absolutely love squash filled ravioli.

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  21. This is a healthy and delicious recipe! I will definitely give it a try as soon as possible!

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  22. Another great recipe with all our garden raised veggies! And your wrappers make it a doable recipe for a weeknight meal!
    Lucy is adorable!!

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