Butternut Squash Ravioli Recipe – a delicious recipe with Butternut squash, butter, Salt, 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 tsp.. Place squash halves, cut side up, in a baking dish just large sufficient to hold them.
3
Place 1 Tbsp.
4
butter in each cavity.
5
Sprinkle with half the salt and pepper.
6
Cover tightly with aluminum foil and roast 4050 min till tender.
7
Remove from oven and let cold.
8
Scrape flesh out of shells with a spoon and place in the bowl of a food processor.
9
Add in 1/2 c. grated cheese and remaining salt and pepper and process till smooth.
10
Taste and adjust seasoning if necessary.
11
Form and cook raviolis as detailed above.
12
Serve in broth or possibly with butter and grated cheese.
13
Yield: Sufficient filling for 25-30ravioli
728
kcal
Calories
55
g
Fat
2
g
Carbs
56
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 8 ingredients. The key ingredients include: 1 med Butternut squash, 2 Tbsp. Unsalted butter, 1 tsp Salt, 1/2 tsp Black pepper, freshly grnd, and more.
Yes, Butternut Squash Ravioli Recipe 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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