Photo: Sorin Gheorghita
Butternut Squash Ravioli with Brown Butter and Pecans
16 ingredients
openrecipes
Squash-filled ravioli is an autumn specialty in Italy. If you have a pasta machine, it will make rolling the dough faster and easier.
Estimated Nutrition (whole recipe, rough)
1096
Calories
30g
Protein
62g
Fat
109g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 butternut squash, 2 to 2 1/2 lb., halved lengthwise and seeds discarded
- 1 tsp. extra-virgin olive oil
- 1 egg, lightly beaten
- 1/2 cup finely shredded Gruyère cheese
- 1 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. freshly ground pepper
- 3 eggs
- 1/2 tsp. salt
- 2 to 2 1/4 cups all-purpose flour
- 2 tsp. salt
- 8 Tbs. (1 stick) unsalted butter
- 1/4 cup coarsely chopped pecans
- 1 Tbs. fresh lemon juice
- 1 Tbs. fresh sage leaves for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes