Lunch: Butternut Squash Ravioli with Spinach Pesto Recipe | MyRecipes

Recipe by Sidney Fry, MS, RD Butternut Squash Ravioli with Spinach Pesto uses supermarket wonton wrappers to create a shortcut weeknight ravioli treat.

This recipe includes fertility superfoods such as:

Lemon, Spinach, Nuts, Walnuts, Basil

Health and fertility benefits of Butternut Squash Ravioli with Spinach Pesto Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 butternut squash, halved lengthwise and seeded (about 1 1/2 pounds)
Cooking spray
1 tablespoon chopped fresh oregano
2 tablespoons unsalted butter, melted
2.5 ounces Parmesan cheese, grated and divided
3/8 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
36 wonton wrappers
1 large egg, lightly beaten
2 garlic cloves
1 1/2 cups fresh baby spinach
1/2 cup fresh basil
1/4 cup walnuts, toasted, chopped, and divided
2 tablespoons extra-virgin olive oil
2 tablespoons organic vegetable broth
1 teaspoon fresh lemon juice
6 quarts water

Instructions

Preheat oven to 400 °.
Place squash halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400 ° for 30 minutes or until tender. Cool. Scoop out pulp; discard peel. Mash pulp. Combine oregano, squash pulp, and butter in a large bowl. Stir in 2 ounces (about 1/2 cup) cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 1/2 teaspoons squash mixture into center of each wrapper. Moisten edges of wrapper with beaten egg; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Repeat procedure with remaining wrappers, squash mixture, and egg. Cover ravioli loosely with a towel to prevent drying.
Place garlic in a food processor, and pulse until finely chopped. Add remaining 1/2 ounce (about 2 tablespoons) cheese, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, spinach, basil, and 2 tablespoons walnuts. With processor on, slowly pour oil, broth, and juice through food chute. Process until well blended. Place pesto in a large bowl.
Bring 6 quarts water to a boil in a large Dutch oven. Add half of ravioli; cook 3 minutes or until thoroughly cooked. Remove ravioli with a slotted spoon. Repeat procedure with remaining ravioli. Add ravioli to pesto; toss gently to coat. Arrange 6 ravioli on each of 6 plates; sprinkle each serving with 1 teaspoon walnuts.

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