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Gorgonzola Butternut Squash Ravioli
HALF BAKED HARVEST16Ingredients
2Hours
60Calories
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Ingredients
US|METRIC
54 SERVINGS
- 2 lb. pasta dough (fresh, rolled into sheets)
- 3 lb. butternut squash
- 1 Tbsp. olive oil
- salt
- pepper
- 1/2 Tbsp. butter
- 1 egg
- 8 oz. gorgonzola cheese (crumbled)
- 1/2 cup mozzarella cheese (shredded and packed)
- 1/2 cup Parmesan cheese (shredded and packed)
- salt
- pepper
- sauce
- 1 stick butter
- 8 sage leaves (chopped)
- 1/2 tsp. nutmeg
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NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories60Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium135mg6% |
| Potassium125mg4% |
| Protein2g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate4g1% |
| Dietary Fiber<1g4% |
| Sugars<1g |
| Vitamin A60% |
| Vitamin C10% |
| Calcium8% |
| 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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