Butternut Squash Ravioli
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade pasta pockets filled with roasted butternut squash, walnuts, and sage. Rich and seasonal, this fall-inspired ravioli is made from scratch and served simply to let the filling shine.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small butternut squash
- Extra-virgin olive oil (for drizzling)
- 1 medium shallot (roughly chopped (scant ½ cup))
- 3 garlic cloves (peeled)
- ¼ cup loose-packed fresh sage leaves
- 1 recipe Homemade Pasta
- ⅓ cup chopped walnuts
- 1 teaspoon apple cider vinegar
- Pinch nutmeg
- ¾ teaspoon sea salt (plus more for sprinkling)
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves (thinly sliced)
- 10 fresh sage leaves
- 2 tablespoons dry white wine
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon sea salt
- ¼ cup chopped walnuts
- 1 cup Roasted Butternut Squash cubes (optional)
- ½ bunch Sauteed Kale (optional)
- Grated pecorino cheese (optional)
At a glance
PER SERVING · TIME 120M
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
- 1h
- Sodium
- 65mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 876mg
- Calcium
- 82mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 65MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.