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Health Information Library Recipes Butternut squash ravioli

Butternut squash ravioli

Nutrition Facts

Serving Size 2 ravioli
Calories 155

Amount Per Serving
Monounsaturated fat 1 g
Saturated fat 1 g
Total fat 5 g
Sodium 247 mg
Cholesterol 80 mg
Dietary fiber 3 g
Protein 7 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

After boiling the ravioli, you can saute briefly in a little olive oil or butter, if desired.

Ingredients

(Serves 12)
  • 2 cups flour
  • 1/2 cup ground flaxseed
  • 5 eggs
  • 1 teaspoon olive oil
  • 3 cups roasted butternut squash
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground black pepper

Directions

In a food processor, combine the flour, flaxseed, 4 eggs and oil, and pulse. Process until the flour is incorporated and evenly moistened. Lightly flour the countertop. Remove the dough and knead. Set the dough aside to rest for about 30 minutes.

Place the squash in the food processor. Add the cheese, 1 egg, salt, nutmeg and pepper. Process until well-mixed and smooth. Bring a large pot of water to a low boil. Roll out the ravioli dough into 2 long thin sheets that are approximately the same length and thickness. Place 1 tablespoon of the squash mixture every 2 to 3 inches down the center of one of the sheets of dough. Lightly brush the dough around the squash mixture with water. Place the second sheet of dough on top, and gently press to remove air and seal dough around each mound of squash mixture.

Cut the ravioli into squares or circles and place in the boiling water for about 8 minutes. Remove with a strainer or slotted spoon.

Last Updated: April 19th, 2016