Butternut Squash Ravioli – a delicious recipe with butternut squash, unsalted butter, salt, freshlyground black pepper, Parmesan cheese, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat oven to 375 degrees.
2
Cut the butternut squash in half lengthwise and scrape out seeds and stringy flesh with a teaspoon.
3
Place squash halves, cut side up, in a baking dish just large enough to hold them.
4
Place 1 tablespoon butter in each cavity.
5
Sprinkle with half the salt and pepper.
6
Cover tightly with aluminum foil and roast 40 to 50 minutes until tender.
7
Remove from oven and let cool.
8
Scrape flesh out of shells with a spoon and place in the bowl of a food processor.
9
Add 1/2 cup grated cheese and remaining salt and pepper and process until smooth.
10
Taste and adjust seasoning if necessary.
11
Form and cook raviolis as detailed above.
12
Serve in broth or with butter and grated cheese.
446
kcal
Calories
30
g
Fat
1
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 medium butternut squash, 2 tablespoons unsalted butter, 1 teaspoon salt, 1/2 teaspoon freshlyground black pepper, and more.
Yes, Butternut Squash Ravioli falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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