Half Baked Harvest · by Tieghan Gerard★ 4.7 (28)
Butternut Ravioli in Garlic Parmesan Broth and Hazelnut Pesto
NUTRITION · PER SERVING75M COOK
CAL 35%·PRO 57%
CARBS 62G36% OF CAL
4G FIBER0G ADDED0G INTRINSIC54G OTHER4G TOTAL SUGAR
FAT 36G47% OF CAL
15G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Butternut squash ravioli in garlic parmesan broth, topped with toasted hazelnuts and pesto. A rich, seasonal fall dish with cheese filling.
mainitalianpasta🍲 stockpot⚙️ food processor🍪 sheet pan🍳 skillet🔥 oven
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups low sodium chicken broth
- 1/2 cup white wine or more chicken broth
- 4 parmesan cheese rinds
- 2 sprigs fresh thyme
- 2 cloves garlic
- black pepper
- 4 cups cubed butternut squash ((about 1 medium squash))
- 1 tablespoon extra virgin olive oil
- kosher salt and pepper
- 1 cup whole milk ricotta cheese
- 1/2 cup freshly grated parmesan
- 1/4 teaspoon nutmeg
- 1 pound fresh pasta dough or 40-50 wonton wrappers
- 4 tablespoons salted butter
- 1/2 cup roughly chopped hazelnuts
- 1 tablespoon fresh oregano leaves
- basil pesto, for serving
At a glance
PER SERVING · TIME 75M
CAL 35%·PRO 57%
CARBS 62G36% OF CAL
4G FIBER0G ADDED0G INTRINSIC54G OTHER4G TOTAL SUGAR
FAT 36G47% OF CAL
15G SAT21G 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
- 30m
- Cook
- 45m
- Sodium
- 1236mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 834mg
- Calcium
- 553mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1236MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.