Butternut Squash Ravioli with Spinach Pesto

Loved the short-cut of using wonton wrappers for the ravioli. I also loved all the combinations of flavors in this dish. It was a real treat!

serves 6 ( 6 ravioli = 9 points + )

• 1 butternut squash, halved length-wise and seeded
• 1 tsp. dried oregano
• 2 T. butter, melted
• 2.5 oz. grated Parmesan cheese, divided
• salt and pepper
• 36 wonton wrappers
• 1 egg, lightly beaten
• 2 garlic cloves
• 1-1/2 c. fresh, baby spinach
• 1/2 c. fresh basil
• 1/4 c. walnuts, chopped, toasted, divided
• 2 T. olive oil
• 2 T. chicken broth or vegetable broth
• 1 tsp. fresh lemon juice

Preheat oven to 400 degrees. Line a baking sheet with foil and spray with nonstick spray. Place squash, cut sides down on the foil. Bake 40-50 minutes or until tender. Cool. Scoop out pulp and discard peel. 
Mash squash in a large bowl with oregano, butter, 1/2 c. cheese, salt and pepper to taste.

In a food processor, combine garlic, spinach, basil, 2 T. walnuts, 2 T. Parmesan cheese, 2 T. olive oil, 2 T. broth, salt, pepper and lemon juice. Process until finely chopped and thoroughly mixed.

Working with just a few wonton wrappers at a time ( keep the others covered with a damp cloth to prevent drying out). Spoon about 1-1/2 tsp. squash mixture into the center of each wrapper. Moisten edges with beaten egg, fold over and press to seal. Repeat until all wonton wrappers are filled and sealed.

Meanwhile, bring a large pot or Dutch oven filled with water to a boil. Add ravioli. Cook 3 minutes or until thoroughly cooked. Drain. 

Place ravioli in a serving bowl and carefully toss with pesto. Serve immediately.


adapted from "Cooking Light"