Well Plated · by Erin Clarke★ 5.0 (3)
Butternut Squash Ravioli Sauce
NUTRITION · PER SERVING25M COOK
CAL 26%·PRO 26%
CARBS 41G31% OF CAL
5G FIBER0G ADDED0G INTRINSIC33G OTHER3G TOTAL SUGAR
FAT 37G63% OF CAL
17G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sage brown butter sauce with roasted butternut squash and walnuts, designed to dress store-bought ravioli. Rich, nutty, and restaurant-quality.
condimentitalian🍲 stockpot🍳 skilletvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 16 ounces butternut squash ravioli (I use Trader Joe's)
- ½ cup walnuts (roughly chopped)
- 6 tablespoons unsalted butter
- 12 fresh sage leaves
- ¼ teaspoon kosher salt (plus additional for cooking the pasta)
- ¼ teaspoon apple cider vinegar
- ¼ cup freshly grated Parmesan cheese (plus additional for serving)
At a glance
PER SERVING · TIME 25M
CAL 26%·PRO 26%
CARBS 41G31% OF CAL
5G FIBER0G ADDED0G INTRINSIC33G OTHER3G TOTAL SUGAR
FAT 37G63% OF CAL
17G SAT20G 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
- 5m
- Cook
- 20m
- Sodium
- 626mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 90mg
- Calcium
- 90mg
- Iron
- 0.52mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 626MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.