Butternut Squash Ravioli Recipe
Recipe By Chisel And Fork
This butternut squash and goat cheese ravioli is tossed in a browned butter sage sauce and topped with prosciutto and figs.
4.1
19 Rating -
Rate
Non Vegdiet
1hr 45minstotal
45minsPrep
1hr Cook
1hr 45m.total
45m.Prep
1hr Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Butternut Squash Ravioli Recipe
- 0.31 cup All purpose flour
- 1/2 Egg
- 3/4-1 teaspoon Water
- 0.13 Medium butternut squash, peeled, seeded and diced into 1/2" cubes
- 0.13 tablespoon Olive oil
- 0.13 teaspoon Kosher salt
- 0.06 teaspoon Black pepper
- 0.88 ounce Goat cheese
- 0.06 cup Freshly grated parmesan
- 0.13 Egg
- 0.03 teaspoon Ground nutmeg
- 0.06 cup Panko breadcrumbs
- 0.13 pound Fresh pasta dough
- 0.63-3/4 Dried figs, sliced
- 0.13 cup Panko breadcrumbs
- 1/4 tablespoon Olive oil
- 0.13 tablespoon Fresh sage, chopped
- As required Salt and pepper to taste
- 3/4 tablespoon Unsalted butter
- 0.06 cup Fresh sage, chopped
- 1/4 ounce Prosciutto, diced
Nutrition
value
value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Chisel And Fork