Kale pesto cream sauce lends its bright flavor to creamy butternut squash ravioli here. Brussels sprouts broiled with thick cut onion slices add their textures, topped with bacon bits and pomegranate seeds in season. Fried sage leaves are an optional edible garnish that are quite tasty on their own!
Most of us know by now that Kale is a superfood. Full of vitamins and minerals delivered with a vigor that only cruciferous vegetables can deliver. Kale is rich in Vitamins A, B6, C and K as well as folate and manganese. All in this tasty green! Kale pesto is easy to make with a food processor (my most used small appliance) and can be used as an earthier version of the familiar basil pesto.
You can lighten this dish by using all half and half instead of heavy cream if desired.
Butternut Squash Ravioli with Brussels Sprouts and Creamy Kale Pesto
Ingredients
Instructions
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Prepare pot of salted water to boil for ravioli.
Heat oven to 450°F
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Place Brussels sprouts, onion, salt and pepper in a plastic bag. Zip shut and toss ingredients to coat.
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Pour ingredients onto a foil lined sheet pan. Roast for ½ hour to 45 minutes. Remove from oven and set aside.
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While Brussels sprouts are cooking, saute bacon in a skillet until crispy and brown. Remove to drain, discarding the grease.
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Turn up heat for boiling the ravioli. Bring water to a vigorous boil, then add ravioli. Immediately turn water to a simmer and cook according to package instructions. Drain gently and set aside.
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Place Kale pesto and cream in a large shallow pan and cook until sauce thickens.
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To assemble:
- Place ravioli on a dinner plate or in a shallow bowl.
- Spoon Brussels sprouts and onion over the ravioli
- Pour kale pesto sauce over all.
- Sprinkle chopped bacon onto the pesto sauce.
- Squeeze lemon juice over all as desired.
- Garnish with pomegranate seeds and fried sage.
