Step 1

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)

Step 2

Cut the butternut squash into cubes and place on a baking tray. Drizzle with the 2 tsp olive oil and sprinkle with salt. Bake in the oven for 20-25 minutes until the butternut squash is tender and lightly browned.

Step 3

Once cooked remove from the oven and place the cooked butternut squash in a blender or food processor. Add in the parmesan/nutritional yeast, nutmeg, dried sage and pepper and blend until its a thick purée. Make sure that there are no chunks of butternut squash.

Step 4

Cut the ends off of the zucchini and then cut each zucchini in half length wise. Using a vegetable peeler cut very thin slices of zucchini (you can also use a knife for this but make sure the slices are very thin).

Step 5

On a cutting board lay out 3 slices of zucchini, overlapping in the center to form a star. Place approximately 1 1/2 tbsp of the butternut squash filling in the center of the strips where they overlap and then fold each slice of the zucchini overtop to cover. (Watch the video above to see how to fold the ravioli). Flip each ravioli over and place in a baking dish so that the loose ends are on the bottom. Repeat with the remaining zucchini slices.

Step 6

Bake the ravioli for 20-25 minutes until the zucchini wrappings become tender.

Step 7

While the zucchini is baking make the pesto. Place the kale, almonds, garlic, lemon juice, salt and olive oil in a food processor and blend until it forms a paste.

Step 8

Once the ravioli is finished baking I quickly microwave the pesto (or heat on the stove) until its warm and then serve on top of the ravioli and sprinkle with pine nuts before serving.

Step 9

The zucchini ravioli and pesto are best stored separately in the fridge.