Vikalinka · by Julia Frey of Vikalinka
Butternut Squash Ravioli Sauce
NUTRITION · PER SERVING25M COOK
CAL 12%·PRO 22%
CARBS 26G44% OF CAL
4G FIBER0G ADDED0G INTRINSIC19G OTHER4G TOTAL SUGAR
FAT 14G52% OF CAL
6G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky, golden sauce made from butternut squash, cream, and sage designed to coat filled pasta. Sweet and savory, this accompanies ravioli or other filled pastas.
sideitalianpasta⚙️ food processor🌀 blendergluten freevegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tbsp butter
- 3 cloves garlic
- 1/2 tsp dried sage
- 600 g / 4 cups cubed butternut squash
- 350 ml / 1½ cups vegetable stock
- 125 ml / ½ cup single cream or light cream
- 50 g / ½ cup Parmesan cheese
- 250g/8 oz ravioli
At a glance
PER SERVING · TIME 25M
CAL 12%·PRO 22%
CARBS 26G44% OF CAL
4G FIBER0G ADDED0G INTRINSIC19G OTHER4G TOTAL SUGAR
FAT 14G52% OF CAL
6G SAT8G 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
- 10m
- Cook
- 15m
- Sodium
- 497mg
- Total sugar
- 4g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 417mg
- Calcium
- 243mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 497MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.