Butternut Squash Ravioli with Kale Pesto

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Ingredients for 14 servings

Filling
3 cups cubed butternut squash (approximately 1 medium sized butternut squash)
2 tsp olive oil
¼ tsp salt
⅓ cup freshly grated parmesan cheese or ¼ cup nutritional yeast
¼ tsp nutmeg
½ tsp dried sage
¼ tsp pepper

Kale Pesto
2 cups shredded kale
½ cup raw almonds
2 cloves garlic
½ tbsp lemon juice
½ tsp salt
½ cup olive oil

Pasta
2 zucchini
1 tbsp pine nuts
freshly grated parmesan (optional)

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