Butternut Ravioli In Garlic Parmesan Broth And Hazelnut Pesto Recipe
Recipe By HalfBaked Harvest
This butternut squash cheese ravioli is stuffed with ricotta and parmesan cheese and served in garlic parmesan broth (serious YUM). It's then topped with butter toasted hazelnuts (like browned butter toasted hazelnuts) and a spoonful of pesto. This is the ultimate fall ravioli.
3.7
18 Rating -
Rate
Non Vegdiet
1hr total
30minsPrep
45minsCook
1hr total
30m.Prep
45m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Butternut Ravioli In Garlic Parmesan Broth And Hazelnut Pesto Recipe
- 0.67 cup low sodium chicken broth
- 0.08 cup white wine or more chicken broth
- 0.67 parmesan cheese rinds
- 0.33 sprig fresh thyme
- 0.33 cloves garlic
- As required Black pepper
- 0.67 cup cubed butternut squash
- 0.17 tablespoon extra virgin olive oil
- As required kosher salt and pepper
- 0.17 cup whole milk ricotta cheese
- 0.08 cup freshly grated parmesan
- 1/25 teaspoon Nutmeg
- 0.17 pound fresh pasta dough or 40 50 wonton wrappers
- 0.67 tablespoon salted butter
- 0.08 cup roughly chopped hazelnuts
- 0.17 tablespoon fresh oregano leaves
- As required basil pesto, for serving
Nutrition
value
value
619
calories per serving
24 g Fat50 g Protein78 g Carbs6 g FiberOther
Current Totals
- Fat24g
- Protein50g
- Carbs78g
- Fiber6g
MacroNutrients
- Carbs78g
- Protein50g
- Fiber6g
Fats
- Fat24g
Vitamins & Minerals
- Calcium400mg
- Iron4mg
- Vitamin A22mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B970mcg
- Vitamin B12< 1mcg
- Vitamin C2mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium111mg
- Manganese2mg
- Phosphorus565mg
- Selenium38mcg
- Zinc4mg
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
Recipe By HalfBaked Harvest