Butternut Squash Ravioli Recipe

Recipe By Love and Lemons

This butternut squash ravioli recipe is the ultimate fall cooking project Pockets of homemade pasta surround a rich, creamy squash and sage filling. I use this 3-inch ravioli stamp.

4.2
19 Rating -
Rate
Vegdiet
2hr total
2hr total
Butternut Squash Ravioli
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ingredients serve

Ingredients for Butternut Squash Ravioli Recipe

  • 1/4 Small butternut squash
  • As required Extra virgin olive oil, for drizzling
  • 1/4 Medium shallot, roughly chopped
  • 3/4 Garlic Cloves, Peeled
  • 0.06 cup Loose packed fresh sage
  • 1/4 Recipe homemade pasta
  • 0.08 cup Chopped walnuts
  • 1/4 teaspoon Apple cider vinegar
  • pinch Nutmeg
  • 0.19 teaspoon Sea salt
  • None Freshly ground black pepper
  • 1/2 tablespoon Olive oil
  • 1/2 Garlic Cloves, Sliced
  • 2.50 Sage leaves
  • 1/2 tablespoon Dry white wine
  • 1/4 teaspoon Fresh thyme
  • 0.06 teaspoon Sea salt
  • 0.06 cup Chopped walnuts
  • 1/4 cup Roasted butternut squash cubes, optional
  • 0.13 bunch Sauteed kale, optional
Nutrition
value
290
calories per serving
23 g Fat6 g Protein15 g Carbs8 g FiberOther

Current Totals

  • Fat
    23g
  • Protein
    6g
  • Carbs
    15g
  • Fiber
    8g

MacroNutrients

  • Carbs
    15g
  • Protein
    6g
  • Fiber
    8g

Fats

  • Fat
    23g

Vitamins & Minerals

  • Calcium
    270mg
  • Iron
    5mg
  • Vitamin A
    191mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    87mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    41mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    110mg
  • Manganese
    3mg
  • Phosphorus
    131mg
  • Selenium
    2mcg
  • Zinc
    1mg
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 Love and Lemons