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Kabocha Squash Ravioli with Pistachio Pesto

Terry has been traveling a lot for business lately.

Naturally, he eats out a lot.

One of the things he does for me during his trip is that if he eats something interesting or tasty, he takes a picture and tells me about it.

Pistachio pesto is one of the ideas Terry gave me from his eating-out experience during his recent trip.

I thought ravioli would be a good way to showcase the sauce.

So voila!

I used potsticker wrappers to make my Kabocha squash ravioli.

It takes no time at all once you prepare your filling, and I love this speedy process.

And this is my beautiful pistachio pesto.

Looks pretty good, doesn’t it?

These yellow squash was from the local farmers market.

I fell in love with the bright yellow color!

They were rather small and skinny, so they were perfect when simply cut in half and sauteed in a pan.

The inside of the ravioli looked like this.

They were so tasty when served with the pistachio pesto.

Pistachio Pesto: pistachios, basil leaves, olive oil, cooked garlic, sugar, salt, pepper, water in which garlic was cooked

Happy Tuesday evening, everyone!

Eat your veggies.

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