Large Pumpkin Ravioli with Cabbage Pesto

• butternut squash↗1

  peeled, cubed and roasted, or steamed, about 4 cups cooked

• whole milk ricotta↗1 cup
• grated parmesan0.5 cup
• olive oil↗2 tablespoon
• nutmeg, garlic, thyme and/or sage↗

  see notes

• generous pinch of salt and pepper
• beaten egg1
• wonton sheets (round or square, about 50‑60)1

  also gyoza sheets

• cabbage pesto↗

Step-by-step instructions

1. 1

   Place the cooked pumpkin, ricotta, parmesan, olive oil, seasonings and salt and pepper into a food processor. Pulse until almost homogeneous. The mixture should be very thick and sticky, like cookie dough.

2. 2

   Pour a large pot of water and bring to a boil.

3. 3

   Lay half of the wonton sheets. Place 1‑2 tablespoons of filling in the centre of each sheet. Brush the edges with egg wash. Cover with another sheet, sealing the edges tightly, and round the top with a finger to give a nice shape.

4. 4

   Cook the ravioli in batches for about 5‑8 minutes. Carefully drain the water (they break easily) and toss with olive oil so they don’t stick. Serve with this tasty cabbage pesto and extra parmesan!