Choosing Chia · by Jess★ 5.0
Butternut squash ravioli
NUTRITION · PER SERVING70M COOK
CAL 23%·PRO 28%
CARBS 59G51% OF CAL
5G FIBER3G SUGAR51G OTHER
FAT 20G39% OF CAL
5G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Butternut squash ravioli filled with roasted squash, parmesan, and warm spices, finished with garlic oil and pine nuts. A vegetarian pasta main that's both comforting and elegant.
mainitalianpasta⚙️ food processor🍪 sheet pan🍲 stockpot🔥 ovenveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small butternut squash (about 2 cups of squash)
- 1/2 cup parmesan reggiano cheese, grated
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp dried thyme
- pinch of cayenne pepper
- 1 pack dumpling wrappers (or wonton wrappers)
- 2-3 tbsp of nut milk or water
- 4 tbsp extra virgin olive oil
- 2 garlic cloves, finely chopped.
- 2 tbsp toasted pinenuts
- 2 tbsp chopped basil
At a glance
PER SERVING · TIME 70M
CAL 23%·PRO 28%
CARBS 59G51% OF CAL
5G FIBER3G SUGAR51G OTHER
FAT 20G39% OF CAL
5G SAT16G 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
- 1h
- Cook
- 10m
- Sodium
- 1031mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 361mg
- Calcium
- 215mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 1031MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.