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Butternut Squash Ravioli

This recipe contains all-purpose flour, unsalted butter, unsalted butter, parmesan cheese, eggs and more.
4 Servings -
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Servings:4  | Calories:808 | Total Fat:46g  | Chol:248mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 46g
71 %
Sat Fat 28g
140 %
Total Carb 78g
26 %
Fiber 6g
24 %
Sugars 7g
Cholesterol 248mg
83 %
Sodium 1383mg
58 %
Protein 23g
45 %
31% All-purpose flour
30% Others combined
25% Unsalted butter
12% Unsalted butter
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Hazelnuts


Fresh Pasta
2 cups (10 ounces) all-purpose flour
3 large eggs
Squash Ravioli
1 pound butternut squash (about 1/2 medium)
4 tablespoons unsalted butter
1 tablespoon brown sugar
Table salt
Whole nutmeg
2 ounces Parmesan cheese
teaspoon ground black pepper
All-purpose flour for dusting baking sheets
Hazelnut Brown Butter Sauce
8 tablespoons unsalted butter
1/4 cup coarsely chopped hazelnuts (about 1 ounce)
2 tablespoons minced fresh sage leaves
Table salt
1 lemon
1 ounce Parmesan cheese

Directions : View recipe directions on
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