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Roasted Butternut Squash Agnolotti with Arugula Walnut Pesto makes about 2 servings For the pesto 1/4 pound baby arugula leaves, washed and dried 1/2 cup walnuts, raw or toasted* 1/4 teaspoon sea salt a few grinds of freshly ground black pepper 1/2 cup extra virgin olive oil For serving the pasta 1/2 cup cooked corn kernels (fresh or frozen) baby arugula leaves, washed, dried, and chopped creamy goat cheese extra virgin olive oil For the filled squash agnolotti or ravioli 1 (9-ounce) package of Buitoni roasted butternut squash agnolotti or other stuffed squash ravioli Make pesto: In a blender or food processor, process the arugula leaves with the walnuts, salt, and pepper until finely chopped. With the machine on, add the olive oil in a steady stream and process to a smooth paste. Season the pesto with salt and pepper to taste; set aside. *To toast walnuts, place them in a skillet set on medium heat, stirring occasionally, until fragrant, about 4 minutes. Cook agnolotti or ravioli: Prepare the squash agnolotti or ravioli according to package directions. Serve: In a bowl, gently stir the cooked ravioli with the pesto and cooked corn. Transfer ravioli to a platter and sprinkle with chopped fresh arugula and small dots of creamy blue cheese. Drizzle a little olive oil over pasta. Serve warm. Disclaimer: Buitoni sent me pasta samples along with a gift pack to try out, however all opinions expressed here are my own.