Two Peas & Their Pod · by Maria Lichty★ 4.7 (13)
Brown Butter Ravioli with Butternut Squash
NUTRITION · PER SERVING45M COOK
CAL 22%·PRO 29%
CARBS 37G34% OF CAL
2G FIBER0G ADDED0G INTRINSIC31G OTHER3G TOTAL SUGAR
FAT 27G55% OF CAL
15G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Delicate ravioli filled with butternut squash and cheese, served in a nutty brown butter sauce with sage and pecans. Elegant and seasonal, perfect for special occasions.
mainitalianpasta🍪 sheet pan🍲 stockpot🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups cubed butternut squash
- 1/2 tablespoon olive oil
- Kosher salt and black pepper, (to taste)
- 8 tablespoons unsalted butter, (cut into tablespoon pieces)
- 6 large garlic cloves, (chopped)
- 16 fresh sage leaves
- 20 ounces refrigerated or frozen cheese ravioli
- 1/2 cup grated Pecorino Romano cheese, (can use Parmesan)
- Pinch of nutmeg (optional)
- Optional garnish: Chopped toasted pecans, ( and extra cheese, if desired)
At a glance
PER SERVING · TIME 45M
CAL 22%·PRO 29%
CARBS 37G34% OF CAL
2G FIBER0G ADDED0G INTRINSIC31G OTHER3G TOTAL SUGAR
FAT 27G55% OF CAL
15G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 614mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 258mg
- Calcium
- 312mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 614MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.