Butternut squash ravioli
- 1 small butternut squash (about 2 cups of squash)
- 1/2 cup parmesan reggiano cheese, grated
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp dried thyme
- pinch of cayenne pepper
- 1 pack dumpling wrappers (or wonton wrappers)
- 2–3 tbsp of nut milk or water
garlic infused olive oil
- 4 tbsp extra virgin olive oil
- 2 garlic cloves, finely chopped.
- 2 tbsp toasted pinenuts
- 2 tbsp chopped basil
- Line a baking sheet with parchment paper and preheat the oven to 400 degrees F.
- Cut the squash in half and place face down on the baking sheet.
- Bake for 25-30 minutes, or until the squash is tender.
- Remove the skin and seeds from the squash.
- Place the squash is a food processor with the parmesan cheese, cinnamon, nutmeg, salt, pepper, and cayenne pepper. Pulse until smooth.
- To assemble the ravioli, place a dollop of the filling in the middle of a dumpling wrapper. Dip your finger in the milk to water and rub around the rim of the wrapper. This will help your wrapper stick.
- Place a second gyoza wrapper on top and press the sides down with your fingers, and then a fork to create the creases.
- Repeat this process.
- Bring a pot of water to a boil. Cook the ravioli in boiling water for 2-3 minutes.
- Heat olive oil in a large pan on medium heat. Add the garlic and cook for 2 minutes.
- Toss your ravioli in the oil.
- Top with basil and toasted pine nuts
- Serving Size: 1 ravioli
- Calories: 181
- Sugar: 1g
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 6g
Keywords: Butternut squash ravioli, vegan ravioli, how to make ravioli