Clean Butternut Squash Ravioli in
23
4
1 medium butternut squash, de-skinned, & deseeded, chopped
1 tbsp EVOO
2 tbs cup parmesan cheese
ΒΌ tsp nutmeg
Salt & Pepper to taste
2 cups whole wheat flour (plus some for surface)
1 egg
2 egg whites
1-4 tbsp cold water
1 tbs Extra virgin olive oil
2 shallots sliced thin
2 cups vegetable broth (low sodium or homemade)
10-12 sage
1 tbsp EVOO
2 tbs cup parmesan cheese
ΒΌ tsp nutmeg
Salt & Pepper to taste
2 cups whole wheat flour (plus some for surface)
1 egg
2 egg whites
1-4 tbsp cold water
1 tbs Extra virgin olive oil
2 shallots sliced thin
2 cups vegetable broth (low sodium or homemade)
10-12 sage
Chop the squash into roughly 2 inch pieces and scatter over a baking sheet. Drizzle with oil and toss, before putting them in the oven. They should cook at 400 for 30-35 minutes, or until soft. Remove from...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
298
Sodium
314mg
13% DV
Fat
9g
14% DV
Protein
13g
26% DV
Carbs
53g
18% DV
Fiber
10g
43% DV
