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Butternut squash ravioli with ricotta and kale pesto on a ceramic plate

Butternut Squash Ravioli with Ricotta and Kale Pesto

Butternut squash ravioli combines creamy, rich squash filling with tender wrappers and fresh kale pesto for a comforting homemade-style pasta dish. It is a special yet approachable meal perfect when you want a flavorful, satisfying dinner.
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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 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
Ravioli
  • 1 beaten egg
  • 1 package of round or square wonton 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 the mixture is mostly smooth and reaches a thick, sticky consistency similar to cookie dough.
  2. Bring a large pot of water to a boil.
  3. Arrange half of the wonton wrappers on a work surface. Place 1-2 tablespoons of filling in the center of each wrapper. Brush the edges with beaten egg, top with another wrapper, 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. Drain the ravioli carefully and toss with olive oil to help prevent sticking.
  3. Serve 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 herbal flavor and soften the garlic. A very small amount of nutmeg adds warmth, but it should be added lightly and adjusted to taste. Too much nutmeg can overpower the filling.