Butternut squash ravioli Recipe

Name: Butternut squash ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cup baked and pureed butternut squash; 2 tbsp butter; 1/2 cup parmesan cheese; 1/2 cup ricotta cheese; 1 1/2 tsp sage; 1 1/2 tsp thyme; pinch cinnamon; 1 1/2 tsp granulated garlic; 1 salt and pepper to taste; 1 1/2 tsp italian seasoning; 1 lb homemade pasta

Servings: persons

2 1/4 cup baked and pureed butternut squash
2 tbsp butter
1/2 cup parmesan cheese
1/2 cup ricotta cheese
1 1/2 tsp sage
1 1/2 tsp thyme
pinch cinnamon
1 1/2 tsp granulated garlic
1 salt and pepper to taste
1 1/2 tsp italian seasoning
1 lb homemade pasta

1
Mix all ingredients except pasta.
2
Chill 30 min.
3
While you make pasta.
4
Roll out pasta into sheets.
5
Drop teaspoon sized dollops of lovely filling onto one sheet.
6
Cover with another pasta sheet and seal.
7
P.s.
8
a ravioli press like this is only $25!
9
As you make ravioli, place on a pan with cornmeal on it yo prevent the pasta from sticking.
10
Now you can freeze or drop into boiling water for 2-3 min.
11
And enjoy.
12
I cover these with a sun-dried tomato cream sauce.
13
Use whatever you prefer.
14
Killer!

1505

kcal

Calories

119

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/4 cup baked and pureed butternut squash, 2 tbsp butter, 1/2 cup parmesan cheese, 1/2 cup ricotta cheese, 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.

Butternut squash ravioli

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