Butternut Squash Ravioli with Brown Butter and Sage
Inspired by techniques from Serious Eats and NYT Cooking.
This follows the same dough, filling and sealing method as our ricotta ravioli, with a roasted butternut squash filling in place of ricotta and a nutty brown butter and sage sauce instead of plain melted butter.
Always check the labels of the products you use.
Method
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EU nutrition claims
- Source of protein: 3.3 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
- Low sugars: 2.2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 181 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- roasting tray lined with baking paper
- food processor or potato masher
- clean worktop or large board
- fork
- bench scraper
- cling film
- pasta machine (or long rolling pin)
- pastry brush and small bowl of water
- 6-7 cm round cutter or fluted pasta wheel
- 2 baking trays dusted with semolina
- large pot (at least 5 litres)
- slotted spoon
- large frying pan (30 cm)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 675 kcal |
| Protein | 22 g |
| Carbohydrate | 79.5 g |
| of which sugars | 3.9 g |
| of which free sugars | 0 g |
| Fat | 30.5 g |
| of which saturates | 15.2 g |
| Fibre | 5.5 g |
| Salt | 2.4 g |
Protein per 100 kcal
3.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
