Try this butternut squash ravioli as a main course or appetizer.
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Butternut Squash Ravioli
A different take on ravioli. Perfect as an appetizer.
- 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
Preheat the oven to 400 degrees
Spray a 9x13” glass dish with cooking spray
Prepare the Butternut Squash
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:
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.
In a medium sized bowl mix Ricotta, Spinach, Egg, Parmesan, salt and pepper
Assemble the Ravioli
Lay squash strips in a cross pattern, overlapping to making a wider section if needed
Place 1.5 tbs of filling in the center of the squash. Fold squash over the filling and place them in the baking dish
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.