Butternut Squash and Goat Cheese Ravioli with Browned Butter + Oregano Bread Crumbs.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade butternut squash and goat cheese ravioli finished with browned butter, breadcrumbs, and oregano, plus crispy prosciutto. It's elegant and nutty, worthy of company dinners or special occasions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium butternut squash (peeled, seeded + cubed (about 4 cups))
- 1 tablespoon olive
- salt + pepper (to taste)
- 5 ounces drunken goat cheese or fresh goat cheese (crumbled*)
- 2 ounces gorgonzola cheese (crumbled*)
- 1/2 cup freshly grated parmesan
- 1 egg
- 1/4 teaspoon nutmeg
- 1 pound fresh pasta dough
- 12-16 fresh figs (sliced)
- 3 cups day old sourdough bread (finely torn or pulsed to chunky crumbs in a food processor)
- 2 tablespoons olive oil
- 1 tablespoon fresh chopped oregano
- salt + pepper (toast)
- 6 tablespoons unsalted butter
- 1/2 cup fresh oregano
- 2 ounces prosciutto (finely diced)
At a glance
PER SERVING · TIME 90M
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
- 1h
- Sodium
- 961mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 972mg
- Calcium
- 376mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 961MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.