Butternut Squash Cheese Ravioli With Browned Butter Sage Pesto Recipe

Recipe By HalfBaked Harvest

Fresh pasta dough (or wonton wrappers) filled with pureed roasted butternut squash, 3 cheeses, and served with a delicious pesto that's sure to become a favorite for all of your cozy autumn and winter dishes.

3.8
25 Rating -
Rate
Vegdiet
1hr total
30minsPrep
45minsCook
1hr total
30m.Prep
45m.Cook
Butternut Squash Cheese Ravioli With Browned Butter Sage Pesto
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ingredients serve

Ingredients for Butternut Squash Cheese Ravioli With Browned Butter Sage Pesto Recipe

  • 1/2 cup cubed butternut squash
  • 0.13 tablespoon extra virgin olive oil
  • As required kosher salt and pepper
  • 0.13 cup whole milk ricotta cheese
  • 0.06 cup crumbled gorgonzola cheese
  • 0.06 cup grated parmesan cheese
  • 0.13 teaspoon honey
  • 0.13 pound fresh pasta dough
  • 1/2 tablespoon salted butter
  • 0.06 cup fresh sage leaves, chopped
  • 1/4 tablespoon extra virgin olive oil
  • 0.13 cup Tuscan kale, finely chopped
  • 0.03 cup toasted pumpkin seeds, finely chopped
  • 1/4 tablespoon grated parmesan cheese
  • flakes kosher salt and crushed red pepper
Nutrition
value
396
calories per serving
15 g Fat22 g Protein66 g Carbs7 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    22g
  • Carbs
    66g
  • Fiber
    7g

MacroNutrients

  • Carbs
    66g
  • Protein
    22g
  • Fiber
    7g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    511mg
  • Iron
    5mg
  • Vitamin A
    136mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    97mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    27mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    99mg
  • Manganese
    < 1mg
  • Phosphorus
    368mg
  • Selenium
    16mcg
  • Zinc
    3mg
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
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Recipe By HalfBaked Harvest