Photo: Sorin Gheorghita
Ravioli of walnut and roasted squash with sage butter
16 ingredients
1 hr + 30 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1012
Calories
28g
Protein
36g
Fat
142g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Marjoram | 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
- 200g/7oz '00' pasta
- 1 large free-range egg (plus one extra if the dough is too stiff)
- 2 large free-range egg yolks
- dash olive oil
- pinch salt
- 225g/8oz squash
- salt and freshly ground black pepper
- olive oil
- few leaves fresh marjoram
- 1 garlic
- 115g/4oz (shelled weight) walnuts
- handful dry breadcrumbs
- 50g/2oz freshly grated parmesanparmesan
- 2 large free-range eggs
- 175g/6oz unsalted butter
- bunch fresh sage
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes