Inside the Rustic Kitchen · by Emily★ 4.8 (4)
Butternut Squash Ravioli with Brown Butter and Sage Sauce
NUTRITION · PER SERVING135M COOK
CAL 31%·PRO 41%
CARBS 65G43% OF CAL
4G FIBER0G ADDED0G INTRINSIC59G OTHER3G TOTAL SUGAR
FAT 31G45% OF CAL
16G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh egg pasta pillows filled with butternut squash and ricotta, tossed in nutty brown butter and sage. A rich, seasonal vegetarian pasta perfect for fall dinners.
mainitalianpasta⚙️ food processor🍲 stockpot🍳 skillet🔥 ovenvegetarian
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups* Italian 00 flour ((400g) *spooned and levelled (plus extra for dusting))
- 4 large eggs (, at room temperature)
- 1 egg yolk (, at room temperature)
- 1-2 tablespoons olive oil
- 4 cups butternut squash ((630g/1.3lbs) cut into medium-sized cubes)
- 1 sprig fresh thyme
- 1.5 cups ricotta cheese ((375g/13oz))
- ¾ cup Parmigiano Reggiano or Pecorino Romano ((30g) freshly grated)
- salt and pepper
- 1 stick unsalted butter ((100g))
- 8-10 sage leaves
At a glance
PER SERVING · TIME 135M
CAL 31%·PRO 41%
CARBS 65G43% OF CAL
4G FIBER0G ADDED0G INTRINSIC59G OTHER3G TOTAL SUGAR
FAT 31G45% OF CAL
16G SAT15G 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 15m
- Cook
- 1h
- Sodium
- 314mg
- 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
- 634mg
- Calcium
- 260mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 75M
- SODIUM
- 314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.