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Butternut Squash Ravioli with Spinach Pesto

MyRecipes
  • minutes
  • Serves 6

INGREDIENTS

1 1/2 cups

Baby spinach, fresh

1/2 cup

Basil, fresh

1

Butternut squash, halved lengthwise and seeded (about 1 1/2 pounds)

2

Garlic cloves

1 tbsp

Oregano, fresh

1

Egg, large

2 tbsp

Vegetable broth, organic

1 tsp

Lemon juice, fresh

1/2 tsp

Black pepper, freshly ground

3/8 tsp

Salt

1

Cooking spray

2 tbsp

Olive oil, extra-virgin

1/4 cup

Walnuts, toasted

36

Wonton wrappers

2 tbsp

Butter, unsalted

2 1/2 oz

Parmesan cheese

6 qt

Water