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Butternut squash ravioli with kale pesto served on a ceramic plate with Parmesan garnish

Butternut Squash Ravioli with Kale Pesto Jumbo Recipe

Butternut Squash Ravioli with Kale Pesto features creamy squash-filled pasta pockets with a rich, balanced flavor and fresh pesto finish. It is a comforting homemade-style dish that is perfect when you want an impressive meal with approachable preparation.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 30 about large ravioli (about 6 servings)
Course: Dinner
Cuisine: Italian-Inspired
Calories: 488
Ingredients Method Notes

Ingredients
  

Filling
  • 1 whole butternut squash, peeled, cubed, and roasted, OR steam-in-the-bag squash, totaling about 4 cups cooked squash
  • 1 cup whole milk ricotta
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • nutmeg, garlic, thyme, and/or sage (see notes)
  • generous pinch of salt and pepper
Assembly
  • 1 beaten egg
  • 1 package of round or square wonton wrappers (also gyoza wrappers) (about 50-60)
Serving
  • Kale Pesto

Method
 

Preparation
  1. Add cooked squash, ricotta, Parmesan, olive oil, seasonings, salt, and pepper to a food processor. Pulse until mostly smooth and thick enough to hold its shape like a dense dough.
  2. Bring a large pot of water to a boil.
Assembly
  1. Arrange half of the wonton wrappers on a work surface and place 1-2 tablespoons of filling in the center of each one.
  2. Brush the wrapper edges with beaten egg, add a second wrapper on top, seal the edges firmly, and gently shape the ravioli with your palm.
Cooking
  1. Cook the ravioli in batches in boiling water for about 5-8 minutes.
  2. Remove the ravioli carefully, drain gently, and toss with olive oil to prevent sticking.
Serving
  1. Serve the ravioli with kale pesto and additional Parmesan cheese.

Notes

Garlic and herbs such as fresh rosemary or thyme can be sautéed in the oil to deepen the herb flavor and soften the garlic. Add only a tiny amount of nutmeg to warm the filling, or adjust gradually if you enjoy a stronger nutmeg flavor, since too much can overpower the dish.