Ingredients
Scale
- 2 cups butternut squash, roasted and mashed
- 2 cups all-purpose flour
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 cup pecans, chopped
- 1/2 cup unsalted butter
- 1 tablespoon sage, chopped
- Salt and pepper to taste
Instructions
- Make the dough by mixing flour, egg, salt, and nutmeg until smooth.
- Roll out the dough and cut into circles.
- Fill each circle with butternut squash and seal edges.
- Boil ravioli in salted water until they float.
- In a skillet, melt butter, add pecans and sage, cooking until golden.
- Toss the ravioli in the sauce and season with salt and pepper.
Notes
- Serve with extra pecans on top for added crunch.
- You can freeze the uncooked ravioli for later use.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg