Butternut Squash Cheese Ravioli With Browned Butter Sage Pesto Recipe
Recipe By HalfBaked Harvest
Fresh pasta dough (or wonton wrappers) filled with pureed roasted butternut squash, 3 cheeses, and served with a delicious pesto that's sure to become a favorite for all of your cozy autumn and winter dishes.
Ingredients For Butternut Squash Cheese Ravioli With Browned Butter Sage Pesto Recipe
4 cup cubed butternut squash
1 tablespoon extra virgin olive oil
kosher salt and pepper
1 cup whole milk ricotta cheese
0.5 cup crumbled gorgonzola cheese
0.5 cup grated parmesan cheese
1 teaspoon honey
1 pound fresh pasta dough
4 tablespoon salted butter
0.5 cup fresh sage leaves, chopped
2 tablespoon extra virgin olive oil
1 cup Tuscan kale, finely chopped
0.25 cup toasted pumpkin seeds, finely chopped
2 tablespoon grated parmesan cheese
flakes kosher salt and crushed red pepper
Nutrition value
396
calories per serving
15 g Fat22 g Protein66 g Carbs7 g FiberOther
Current Totals
15 g Fat
22 g Protein
66 g Carbs
7 g Fiber
MacroNutrients
Carbs
66 g
Protein
22 g
Fiber
7 g
Fats
Fat
15 g
Vitamins & Minerals
Calcium
511 mg
Iron
5 mg
Vitamin A
136 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
97 mcg
Vitamin B12
0 mcg
Vitamin C
27 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
99 mg
Manganese
0 mg
Phosphorus
368 mg
Selenium
16 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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