Butternut squash ravioli with garlic infused olive oil


  • Ravioli
    • 1 small butternut squash (about 2 cups of squash)
    • 1/2 cup parmesan reggiano cheese, 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
    • 1 pack dumpling wrappers (or wonton wrappers)
    • 2–3 tbsp of nut milk or water
  • Garlic Infused Olive Oil
    • 4 tbsp extra virgin olive oil
    • 2 garlic cloves, finely chopped.
    • 2 tbsp toasted pinenuts
    • 2 tbsp chopped basil


  1. Line a baking sheet with parchment paper and preheat the oven to 400 degrees F.
  2. Cut the squash in half and place face down on the baking sheet.
  3. Bake for 25-30 minutes, or until the squash is tender.
  4. Remove the skin and seeds from the squash.
  5. Place the squash is a food processor with the parmesan cheese, cinnamon, nutmeg, salt, pepper, and cayenne pepper. Pulse until smooth.
  6. To assemble the ravioli, place a dollop of the filling in the middle of a dumpling wrapper. Dip your finger in the milk to water and rub around the rim of the wrapper. This will help your wrapper stick.
  7. Place a second gyoza wrapper on top and press the sides down with your fingers, and then a fork to create the creases.
  8. Repeat this process.
  9. Bring a pot of water to a boil. Cook the ravioli in boiling water for 2-3 minutes.
  10. Heat olive oil in a large pan on medium heat. Add the garlic and cook for 2 minutes.
  11. Toss your ravioli in the oil.
  12. Top with basil and toasted pine nuts

Source: Choosing Chia – Butternut squash ravioli with garlic infused olive oil