Butternut Squash Ravioli

 Why did I never try this before?  So much easier to make then ever anticipated!     

 All you need is a vegetable peeler to make the zucchini ribbons!  Kale pesto a must! 

Made the filling and pesto ahead of time as both are freezer friendly

2.5 - 3 cups cubed butternut squash approximately 1 medium sized 2 tsp olive oil 1/4 tsp salt 1 T freshly grated parmesan cheese or nutritional yeast 1/4 tsp nutmeg 1/2 tsp dried sage 1/4 tsp pepper

Kale Pesto 2 cups shredded kale 1/2 cup raw almonds 2 cloves garlic 1/2 tbsp lemon juice 1/2 tsp salt 1/2 cup olive oil

Pasta:

2 zucchini 1 tbsp pine nuts

Instructions: 

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)

Cut the butternut squash into cubes and place on a baking tray. Drizzle with the 2 tsp olive oil and sprinkle with salt. Bake in the oven for 20-25 minutes until the butternut squash is tender and lightly browned.

Once cooked remove from the oven and place the cooked butternut squash in a blender or food processor. Add the parmesan/nutritional yeast, nutmeg, dried sage and pepper and puree

Cut the ends off of the zucchini and then create ribbons using vegetable peeler

On a cutting board lay out 3 slices of zucchini, overlapping in the centre to form a star. Place approximately 1 1/2 tbsp of the butternut squash filling in the center of the strips where they overlap and then fold each slice of the zucchini overtop to cover. Flip each ravioli over and place in a baking dish so that the loose ends are on the bottom. Repeat with the remaining zucchini slices.

Bake the ravioli for 20-25 minutes until the zucchini wrappings become tender.

While the zucchini is baking make the pesto. Place the kale, almonds, garlic, lemon juice, salt and olive oil in a food processor and blend until it forms a paste. Serve on top of the ravioli and sprinkle with pine nut

The zucchini ravioli and pesto are best stored separately in the fridge.