Butternut squash has a rich, sweet flavor that pairs unbelievably well with an herby pesto made with slightly bitter winter greens. This recipe uses the slow cooker to cook the ravioli in a simple tomato-based pasta sauce and then tops it with a flavorful pesto and a dusting of Parmesan cheese as the splendid finishing touch.
This recipe is simple to make, thanks to the hands-free nature of slow cooker cooking, and truly dinner-party worthy. It’s completely meat-free, so the dish is an ideal option to offer vegetarian guests at a dinner party or holiday meal. It’s also the perfect meal to dig into on a chilly winter evening after a long day at work.
Slow Cooker Butternut Squash Ravioli with Kale Pesto
4
15 minutes
3 hours
3 hours and 15 minutes
For the ravioli
3 cups pasta sauce
1 cup vegetable stock
25 ounces frozen butternut squash ravioli
½ cup freshly grated Parmesan cheese
For the pesto
½ cup almonds
2 cups packed Tuscan or curly kale leaves
2 cups packed fresh basil leaves
½/ cup freshly grated Parmesan cheese
1 garlic clove
Juice of 1 lemon
½ cup extra virgin olive oil
salt, to taste
Put the pasta sauce, vegetable stock and ravioli in the slow cooker and stir to mix.
Cover the pot and cook on low for 3 hours, until the pasta is tender.
While the ravioli are cooking, make the pesto. Combine the kale, basil, Parmesan cheese, garlic, lemon juice and olive oil in a food processor and process until smooth and well combined. Taste and add salt as needed.
Serve the ravioli hot, topped with the kale pesto and grated Parmesan cheese.
