Well, it’s true – nothing lasts forever and we are getting down to the last of the butternut squash for the season. Always a favorite in my home, I promised the oldest son we would make some butternut ravioli before the end of the season. I am a pretty daring cook, but I have never made fresh pasta. I decided to try using the wonton skins which I acquired from Whole Foods Market in Porter Ranch. Instead of the brown butter sauce that commonly is served on top of the ravioli, we went for a healthy pesto sauce made with fresh spinach that is in the box this week as well.
1 bunch of spinach, washed and chopped
2 T fresh lemon juice
1/2 cup of extra virgin olive oil
3 – 4 cloves of garlic crushed
1/2 cup of shredded Parmesan cheese
Freshly ground pepper – to taste
1/4 toasted walnuts (optional)
Put spinach, cheese, nuts (if using), lemon juice and garlic into a food processor and pulse until almost smooth. With the food processor running, slowly drizzle in olive oil until smooth. Season with pepper and set aside. You can pack in a mason jar and store in the refrigerator for about one week if you have left overs or make it a day in advance to save time. Bring to room temperature to serve.
1 butternut squash, roasted
1 T chopped fresh sage
2 T butter
1/2 cup Parmesan cheese, shredded
36 wonton skins or fresh pasta dough
1 egg, beaten
Roast the squash (remove seeds, cut in half, cut side down) on a large baking sheet covered with parchment or foil. Bake at 400 for 30 minutes or until tender. Scoop out pulp and mash with sage, butter and Parmesan. Put 6 quarts of water on the stovetop to boil. Keeping the wonton skins wrapped in a damp towel, one a time, spoon about 2 T of filling into the center of the wrapper. Moisten the edges with the beaten egg and create a triangle by bringing the opposite corners together. Crimp the edges together to seal. Lay the finished ravioli on a flat surface and cover them with a damp towel as well to keep them from drying out while you complete all 36 (appx) ravioli.
Cook the ravioli in batches for 3 minutes or until thoroughly cooked, remove them with a slotted spoon and serve with spinach pesto or sauce of your choice. This makes 6 servings of 6 ravioli each.