Pinch of Yum · by Lindsay Ostrom★ 4.9
Jumbo Butternut Squash Ravioli with Kale Pesto
NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 11%
CARBS 25G62% OF CAL
1G FIBER1G SUGAR23G OTHER
FAT 5G25% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Jumbo butternut squash ravioli made with wonton wrappers and topped with kale pesto. Tender and flavorful, this is an impressive vegetarian dinner that's easier to make than traditional ravioli.
mainitalianpasta⚙️ food processor🍲 stockpotvegetarian
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Nutrition & ingredients
Ingredients
serves 30- 1 whole butternut squash, peeled and cubed and roasted, OR steam-in-the-bag squash, totaling about 4 cups cooked squash
- 1 cup whole milk ricotta
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- nutmeg, garlic, thyme, and/or sage (see notes)
- generous pinch of salt and pepper
- 1 beaten egg
- 1 package of round or square wonton wrappers (also gyoza wrappers) (about 50-60)
- Kale Pesto
At a glance
PER SERVING · TIME 30M
CAL 8%·PRO 11%
CARBS 25G62% OF CAL
1G FIBER1G SUGAR23G OTHER
FAT 5G25% OF CAL
1G SAT3G 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
- 20m
- Cook
- 10m
- Sodium
- 287mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 153mg
- Calcium
- 68mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 287MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.