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Butternut Squash Ravioli

by Kristen Leave a Comment

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Try this butternut squash ravioli as a main course or appetizer.

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  • Butternut Squash Ravioli
    • Ingredients
    • Instructions
    • Recipe Notes

Butternut Squash Ravioli

A different take on ravioli. Perfect as an appetizer.

Course Appetizer
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Author Kristen

Ingredients

  • 1 1/2 Cup Whole Milk Ricotta
  • 1 Package Frozen Spinach
  • 1/4 C Parmesan Cheese grated
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1 Butternut Squash
  • Cooking Spray
  • 2 Tbsp. Chopped Parsley

Instructions

  1. Preheat the oven to 400 degrees
  2. Spray a 9x13” glass dish with cooking spray

Prepare the Butternut Squash

  1. Peel the butternut squash in long stokes making sure to remove the green lines with a Y peeler (it will take a few tries) discard peels

Prepare the Filling:

  1. Heat the Spinach in the microwave as directed on the package. When cool enough to handle, remove excess water. I like to place it in a a colander and press the spinach down with a wooden spoon.
  2. In a medium sized bowl mix Ricotta, Spinach, Egg, Parmesan, salt and pepper

Assemble the Ravioli

  1. Lay squash strips in a cross pattern, overlapping to making a wider section if needed

  2. Place 1.5 tbs of filling in the center of the squash. Fold squash over the filling and place them in the baking dish

Recipe Notes

What works here:
Thin strips of butternut squash cook in a short amount of time.
Egg makes the filling richer.
Removing excess water from the spinach keep the filling from being soggy.

Filed Under: Main Course, Recipe

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About Me

Mother, Wife, Curious Cook.

Kristen is a food lover who thinks about lunch and dinner while eating breakfast, plans outings around where to eat, and never stops thinking about food. When not in the kitchen you can find me outside chasing my two boys around or inside watching Bravo.

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