Got a butternut squash from gardening neighbor but aren’t sure what to do with it? Try making your own ravioli with this flavorful recipe.
Servings: 12
Nutritional Information Per Serving
- 155 calories
- 5 g total fat
- 1 g saturated fat
- 0 g transfat
- 1 g monounsaturated fat
- 80 mg cholesterol
- 247 mg sodium
- 22 g total carbohydrate
- 3 g dietary fiber
- 1 g total sugars
- 7 g protein
Ingredients
- 2 cups flour
- ½ cup ground flaxseed
- 5 eggs
- 1 teaspoon olive oil
- 3 cups roasted butternut squash
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon ground black pepper
Directions
- In a food processor, combine the flour, flaxseed, 4 eggs and oil, and pulse. Process until the flour is incorporated and evenly moistened.
- Lightly flour the countertop.
- Remove the dough and knead.
- Set the dough aside to rest for about 30 minutes.
- Place the squash in the food processor.
- Add the cheese, 1 egg, salt, nutmeg and pepper. Process until well-mixed and smooth.
- Bring a large pot of water to a low boil.
- Roll out the ravioli dough into 2 long thin sheets that are approximately the same length and thickness.
- Place 1 tablespoon of the squash mixture every 2 to 3 inches down the center of one of the sheets of dough.
- Lightly brush the dough around the squash mixture with water.
- Place the second sheet of dough on top, and gently press to remove air and seal dough around each mound of squash mixture.
- Cut the ravioli into squares or circles and place in the boiling water for about 8 minutes.
- Remove with a strainer or slotted spoon.
- After boiling the ravioli, you can saute briefly in a little olive oil or butter, if desired.
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program
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