Butternut Squash Cheese Ravioli with Browned Butter Sage Pesto
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Half Baked Harvest · by Tieghan Gerard★ 4.2 (122)

Butternut Squash Cheese Ravioli with Browned Butter Sage Pesto

NUTRITION · PER SERVING75M COOK
CAL 21%·PRO 31%
CARBS 44G41% OF CAL
3G FIBER0G ADDED0G INTRINSIC38G OTHER3G TOTAL SUGAR
FAT 22G46% OF CAL
10G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fresh ravioli filled with roasted butternut squash and three cheeses, served with a sage pesto. An elegant, cozy pasta dish perfect for autumn and winter.

mainitalianpastavegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 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 crumbled gorgonzola cheese (may also use goat cheese)
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon honey
  • 1 pound fresh pasta dough ((or 40 wonton wrappers))
  • 4 tablespoons salted butter
  • 1/2 cup fresh sage leaves, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 cup Tuscan kale, finely chopped
  • 1/4 cup toasted pumpkin seeds, finely chopped
  • 2 tablespoons grated parmesan cheese
  • kosher salt and crushed red pepper flakes
PREP
30M
SODIUM
560MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.