Feb 26, 2013
Butternut Squash and Spinach Ravioli With Won Tons
This past weekend Rudy and I got to visit with Rudy's sister, cousin and Aunt. We love seeing family...even nicer when they come to us!
On Saturday night I made a yummy ravioli dish for everyone. It was time consuming but fairly easy. Here is the recipe and the how to if you are craving a yummy vegetarian dish.
1 package of won ton wrappers
1 container of fresh cut butter nut squash
4 cups fresh spinach, stems removed
1 small jar of pesto
shredded parmesan cheese
salt and pepper
1 egg, beaten
Steam butternut squash and spinach until tender, and mix with 1/4 of the jar of pesto and salt and pepper to taste. You can add a bit of cheese in too if you are a cheese fan! Take the remaining pesto and add olive oil and a bit of water to create more of a "sauce". Stuff each won ton wrapper with a small amount of the mashed mixutre and seal with egg by folding the won ton over and pressing the sides down.
Then place the ravioli into boiling water and boil until the rise to the top - about 3 minutes. Place on plates and top with pesto sauce, roasted nuts and a bit of parmesan cheese.
It was so good! And very light!