Butternut Squash Ravioli
Ingredients
The pasta dough
-
6
eggs
eggs
-
3
cups
whole-wheat flour
The filling
-
2 ½
lbs
butternut squash
-
1
tablespoon
butter
-
1
tablespoon
pure maple syrup
-
1
large
orange (zested)
-
½
cup
mascarpone cheese
-
⅓
cup
parmesan cheese
-
¼
teaspoon
cinnamon (ground)
-
1
pinch
nutmeg
-
to taste
salt
-
to taste
pepper
The sauce
-
5
tablespoons
butter
-
2
handfuls
sage (leaves torn)
Instructions
- Make the pasta dough by blending eggs and flour until it forms a ball.
- Wrap the dough in plastic wrap and let it rest for 20-30 minutes.
- Preheat the oven to 400°F and roast the butternut squash until tender.
- Scoop out the squash pulp and mix with butter, maple syrup, orange zest, mascarpone, parmesan, cinnamon, nutmeg, salt, and pepper.
- Roll out the pasta dough and cut it into sheets, adding filling to create ravioli.
- Seal the ravioli and freeze them if not cooking immediately.
- For the sauce, cook butter and sage in a pan until the butter is browned.
- Pour the sauce over the cooked ravioli before serving.
Nutrition Facts (estimated)
Servings
4
Calories
879
Total fat
41g
Total carbohydrates
107g
Total protein
29g
Sodium
399mg
Cholesterol
326mg
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