Butternut Squash Ravioli Recipe

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Nutrition

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Ingredients:

Serving

Directions:

Preheat oven to 350.
Wash squash and place on a baking sheet, roast for 45 minutes, test for doneness by piercing with fork.
Scoop out flesh, discard seeds.
Mash squash with a fork and season with salt and pepper.
Assemble ravioli by placing 1/2 tablesoon of filling on wonton wrapper, seal with water to form a triangle.
Bring pot of water to a boil, season with salt and oil.
Cook raviolis in water, when they rise to the top they are done.
Top with olive oil and parmesan cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	15.75 Kcal (66 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	1.4mg	0%
Potassium	123.2mg	3%
Total Carbs	4.2g	1%
Sugars	0.7g	3%
Dietary Fiber	0.7g	3%
Protein	0.35g	1%
Vitamin C	7.4mg	12%
Vitamin A	0.4mg	12%
Iron	0.4mg	2%
Calcium	16.8mg	2%

Amount Per 100 g
Calories	45 Kcal (188 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	4mg	0%
Potassium	352mg	3%
Total Carbs	12g	1%
Sugars	2g	3%
Dietary Fiber	2g	3%
Protein	1g	1%
Vitamin C	21mg	12%
Vitamin A	1mg	12%
Iron	1mg	2%
Calcium	48mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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