Name: Jumbo Butternut Squash Ravioli with Kale Pesto
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: about 30 large ravioli (about 6 servings)
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