Butternut Squash Ravioli Recipe

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Ingredients:

Serving

4 eggs
3 1/2 cups flour
1 tsp salt
1 butternut squash
1 1/2 tbsp butter
1/8 tsp nutmeg
2 dashes cinnamon
sugar
salt

Directions:

Combine the eggs, flour, and salt. Knead by hand until the dough is smooth and elastic.
Slice the squash in half and scoop out the seeds. Place halves cut-side down in 1/4 of water in a baking pan. Bake at 375 F for 40 minutes or until tender.
Scoop out the cooked squash and mash well using a fork or potato masher. Add butter, nutmeg, and cinnamon. Season with salt and sugar to taste. Once cool, use immediately or refrigerate overnight.
Fill the ravioli.
Cook raviloli in boiling water for 5-7 minutes or until tender. Toss with butter and parmesan.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	630.22 Kcal (2639 kJ)
Calories from fat	213.91 Kcal
		% Daily Value*
Total Fat	23.77g	37%
Cholesterol	116.75mg	39%
Sodium	2376.6mg	99%
Potassium	294.85mg	6%
Total Carbs	90.07g	30%
Sugars	0.48g	2%
Dietary Fiber	10.14g	41%
Protein	15.13g	30%
Vitamin C	4.9mg	8%
Vitamin A	0.3mg	9%
Iron	6.3mg	35%
Calcium	286.9mg	29%

Amount Per 100 g
Calories	322.72 Kcal (1351 kJ)
Calories from fat	109.54 Kcal
		% Daily Value*
Total Fat	12.17g	37%
Cholesterol	59.79mg	39%
Sodium	1217.02mg	99%
Potassium	150.99mg	6%
Total Carbs	46.12g	30%
Sugars	0.25g	2%
Dietary Fiber	5.19g	41%
Protein	7.75g	30%
Vitamin C	2.5mg	8%
Vitamin A	0.1mg	9%
Iron	3.2mg	35%
Calcium	146.9mg	29%

* 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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