Nutrition Facts

Per serving

Calories from

Protein 15%
Carbs 47%
Fat 38%

Fat High 13 g 20%
Saturated Fat High 5 g 25%
Carbohydrates 37 g 12%
Fiber 3 g 12%
Sugar 5 g 10%
Protein High 12 g 24%
Cholesterol 50 mg 16%
Sodium 405 mg 16%

% Daily Value is based on a 2,000 calorie diet.

pinchofyum.com

Jumbo Butternut Squash Ravioli With Kale Pesto

Name: Jumbo Butternut Squash Ravioli With Kale Pesto
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 30
Ingredients: 1 whole butternut squash, peeled and cubed and roasted, OR steam-in-the-bag squash, totaling about 4 cups cooked squash; 1 cup whole milk ricotta; 1/2 cup grated Parmesan cheese; 2 tablespoons olive oil; nutmeg, garlic, thyme, and/or sage (see notes); generous pinch of salt and pepper; 1 beaten egg; 1 package of round or square wonton wrappers (also gyoza wrappers) (about 50-60); Kale Pesto

Prep 20m

Cook 10m

Total 30m

This Jumbo Butternut Squash Ravioli with Kale Pesto combines creamy roasted butternut squash, ricotta, and Parmesan cheese with a flavorful kale pesto. It's a delicious and satisfying dish that's perfect for a cozy dinner.

Squash Ravioli

Ravioli

Kale Pesto

Notes

The garlic and herbs (I’ve used both fresh rosemary and thyme, separately) can be sautéed in the oil if you want to increase the flavor of the herbs and remove the bite of the garlic. I just add a TINY touch of nutmeg to warm it up, but I don’t love nutmeg so it’s seriously the tiniest little dusting ever – too small to measure. If you love nutmeg, go for it – but start with less and taste and adjust as needed. Too much nutmeg and suddenly you’re not having fun anymore. I know from experience.

Nutrition Facts

Jumbo Butternut Squash Ravioli With Kale Pesto

Ingredients

Steps

Nutrition Facts

Notes

More Like This

Comments