The Supper Bell

From Pinch of Yum

Jumbo Butternut Squash Ravioli with Kale Pesto

Time: 30 min
Makes: 30
Ingredients: 9

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Ingredients

1 whole butternut squash, peeled and 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
1 beaten egg
1 package of round or square wonton wrappers (also gyoza wrappers) (about 50-60)
Kale Pesto

Nutrition · per serving

Calories: 488 kcal
Fat: 24.4 g
Fiber: 3.7 g
Sugar: 2.6 g
Sodium: 981.6 mg
Protein: 16.5 g
Trans fat: 0 g
Cholesterol: 64.2 mg
Carbohydrate: 52.4 g
Saturated fat: 7 g

As published by Pinch of Yum.

The method

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Get the recipe at Pinch of Yum