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Randi Cigelnik: "Delicious. I used basil instead of sage. Remember…" Read More
17Ingredients
70Minutes
70Calories
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Ingredients
US|METRIC
40 SERVINGS
- 1 butternut squash (large)
- 1 Tbsp. olive oil
- 1 tsp. kosher salt (each of, and ground black pepper)
- 8 oz. ricotta cheese
- 2 large eggs
- 2 garlic cloves (grated)
- 5 sage leaves (fresh)
- 1 Tbsp. fresh parsley
- 1 tsp. kosher salt (each of, and ground black pepper)
- nutmeg (fresh, to taste)
- 1 lb. pasta dough (fresh, rolled into four sheets)
- 1 stick butter
- 3/4 cup chopped pecans
- 8 sage leaves (fresh)
- fresh parsley
- crushed red pepper flakes
- grated Parmesan cheese
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NutritionView More
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70Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories70Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol20mg7% |
Sodium150mg6% |
Potassium90mg3% |
Protein2g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate3g1% |
Dietary Fiber1g4% |
Sugars0g |
Vitamin A35% |
Vitamin C6% |
Calcium6% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Randi Cigelnik 3 years ago
Delicious. I used basil instead of sage. Remember to roll the dough properly or the ravioli is too thick.
Melissa Robillard 3 years ago
I only made the sauce with the nuts and sage - but it was SOOOOO good!!