Half Baked Harvest · by Tieghan Gerard★ 3.9 (106)
Gorgonzola Butternut Squash Ravioli
NUTRITION · PER SERVING123M COOK
CAL 4%·PRO 7%
CARBS 11G52% OF CAL
1G FIBER0G ADDED1G INTRINSIC10G OTHER1G TOTAL SUGAR
FAT 3G33% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade ravioli filled with bright roasted butternut squash and creamy Gorgonzola cheese, finished with sage butter. This elegant pasta dish showcases the natural sweetness of squash paired with pungent blue cheese.
mainitalianpasta⚙️ food processor🍪 sheet pan🍲 stockpot🥧 baking dish🥄 saucepan🔥 ovenvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 60- 2 pounds fresh pasta dough (rolled into sheets)
- 3 pounds Butternut Squash
- 1 tablespoon Olive oil
- salt + pepper
- 1/2 tablespoon Butter
- 1 Egg
- 8 ounces Gorgonzola Cheese (crumbled)
- 1/2 cup Mozzarella Cheese (shredded and packed)
- 1/2 cup Parmesan Cheese (shredded and packed)
- salt +pepper
- Sauce:
- 1 stick butter
- 8 leaves Sage (chopped)
- 1/2 teaspoons Nutmeg
At a glance
PER SERVING · TIME 123M
CAL 4%·PRO 7%
CARBS 11G52% OF CAL
1G FIBER0G ADDED1G INTRINSIC10G OTHER1G TOTAL SUGAR
FAT 3G33% OF CAL
1G SAT2G 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
- 2h
- Cook
- 3m
- Sodium
- 102mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 115mg
- Calcium
- 45mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 120M
- SODIUM
- 102MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.