Butternut Squash Ravioli with Garlic-Infused Olive Oil Dressing

Butternut squash ravioli served with a simple garlic-infused olive oil, toasted pine nuts, and fresh basil. A cozy, seasonal dish that’s easy to prepare using store-bought dumpling or wonton wrappers.

Ravioli filling and assembly

• 1 small butternut squash (about 2 cups cooked squash)
• 1/2 cup Parmesan Reggiano, 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 (optional)
• 1 pack dumpling or wonton wrappers
• 2–3 tbsp nut milk or water (for sealing)

Garlic-infused olive oil

• 4 tbsp extra virgin olive oil
• 2 garlic cloves, finely chopped
• 2 tbsp toasted pine nuts
• 2 tbsp chopped fresh basil

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Cut the squash in half lengthwise and place each half face down on the prepared baking sheet.
3. Bake 25–30 minutes, until the squash is tender when pierced with a fork.
4. When cool enough to handle, scoop out the flesh, discarding the skin and seeds.
5. In a food processor, combine the cooked squash with the grated Parmesan, cinnamon, nutmeg, salt, pepper, and a pinch of cayenne if using. Pulse until smooth.
6. To assemble ravioli: place a small dollop of filling in the center of a dumpling wrapper. Dip your finger in nut milk or water and brush around the wrapper edge to help it seal.
7. Top with a second wrapper, press the edges together, then crimp with a fork to seal.
8. Repeat until all filling is used.
9. Bring a large pot of salted water to a gentle boil. Cook the ravioli 2–3 minutes, or until they float and are heated through. Remove with a slotted spoon.
10. While the ravioli cook, warm the olive oil in a large pan over medium heat. Add the chopped garlic and cook 1–2 minutes until fragrant but not browned.
11. Toss the cooked ravioli in the garlic-infused oil to coat. Finish with chopped basil and toasted pine nuts.