Skinnytaste · by Gina Homolka★ 4.7 (25)
Butternut Squash Ravioli with Sage Butter
NUTRITION · PER SERVING60M COOK
CAL 19%·PRO 28%
CARBS 43G46% OF CAL
4G FIBER0G ADDED3G INTRINSIC36G OTHER3G TOTAL SUGAR
FAT 17G40% OF CAL
8G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Butternut squash ravioli made with wonton wrappers, filled with ricotta and pecorino, topped with sage butter sauce. Creamy, nutty, and aromatic with a convenient shortcut using store-bought wrappers instead of homemade pasta. Perfect for a weeknight dinner.
mainitalianpasta🍲 stockpot🍪 sheet pan🥄 saucepan🔥 oven🌀 blendervegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/4 lbs butternut squash diced 1-inch
- 1 tbsp oil
- 4 cloves garlic (smashed with the side of a knife)
- 1/4 cup ricotta (I prefer Polly-o)
- 1/4 cup Pecorino Romano (plus optional more for serving)
- 1/4 teaspoon kosher and black pepper (to taste)
- 1/4 teaspoon nutmeg
- 24 square wonton wrappers
- 1 large egg (beaten)
- 2 tablespoons salted butter
- 8 fresh sage leaves (divided)
At a glance
PER SERVING · TIME 60M
CAL 19%·PRO 28%
CARBS 43G46% OF CAL
4G FIBER0G ADDED3G INTRINSIC36G OTHER3G TOTAL SUGAR
FAT 17G40% OF CAL
8G SAT9G 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
- 15m
- Cook
- 45m
- Sodium
- 579mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 530mg
- Calcium
- 239mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 579MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.