Photo: Mike Kenneally
Ravioli with squash & crunchy crumbs
9 ingredients
15 min + 15 min
Serves 4
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Turn a pack of ravioli into a stunning meal with a little help from BBC Good Food
Estimated Nutrition (whole recipe, rough)
822
Calories
31g
Protein
32g
Fat
103g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Pumpkin | not in our table | 0 |
| Ravioli | 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
- 3 tbsp olive oil
- ½ butternut squash , peeled and cut into small cubes
- 1 garlic clove , crushed
- 50g vegetarian Parmesan -style cheese, (we used Twineham Grange Italian-style cheese), finely grated, plus extra to serve
- zest 1 lemon
- 85g fresh white breadcrumbs
- small handful sage leaves
- 500ml pack cheese-filled ravioli
- pinch crushed chilli flakes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes