Creme de la Crumb · by Tiffany★ 5.0 (3)
Butternut Squash Ravioli Pasta
NUTRITION · PER SERVING135M COOK
CAL 39%·PRO 50%
CARBS 101G52% OF CAL
10G FIBER1G ADDED6G INTRINSIC84G OTHER7G TOTAL SUGAR
FAT 32G38% OF CAL
4G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade ravioli filled with roasted butternut squash, finished with brown butter sage sauce and bacon. A sweet and savory autumn pasta with rich, nutty flavors.
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View the full recipe on Creme de la Crumb →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 lb butternut squash (diced)
- 2 tbsp oil
- salt (to taste)
- cracked black pepper (to taste)
- 3 large garlic cloves
- ½ tsp fresh thyme leaves
- 3 cups 00 pasta flour (plus more for dusting)
- 4 large eggs
- ¼ tsp salt
- 1 tbsp oil + 6 rashers (pieces) of bacon (bacon is optional, if using dice into small pieces)
- 1 stick of butter
- ⅛ tsp nutmeg
- 4 sprigs of sage (leaves only)
- shredded parmesan (for serving)
At a glance
PER SERVING · TIME 135M
CAL 39%·PRO 50%
CARBS 101G52% OF CAL
10G FIBER1G ADDED6G INTRINSIC84G OTHER7G TOTAL SUGAR
FAT 32G38% OF CAL
4G SAT28G 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 20m
- Cook
- 55m
- Sodium
- 559mg
- Total sugar
- 7g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1071mg
- Calcium
- 151mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 80M
- SODIUM
- 559MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.