Butternut Squash Ravioli

Contributor
This is a great holiday side dish featuring Hampton Creek’s Just Mayo Garlic
butternut squash

Hampton Creek

Use Hampton Creek’s Just Mayo Garlic to create a healthier butternut squash ravioli dish. Just Mayo Garlic has a tangy and savory flavor to give the ravioli just the right kick.

Tip: Freeze uncooked ravioli in a single layer on a baking sheet then transfer to a freezer-safe zip-top bag. Keep frozen for up to 3 months. Cook from frozen for 5–6 minutes.

To watch Hampton Creek's video tutorial for the recipe, click here. 

Recipe courtesy of Hampton Creek.

Ready in
1 h
4
Servings
686
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 small butternut squash (about 1 1/2–1 3/4 pounds), halved and seeded
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 teaspoons Just Mayo Garlic
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon cayenne
  • 1 package (16 ounces) round wonton wrappers
  • 6 tablespoons margarine or butter
  • 12-15 sage leaves
  • 1/3 cup chopped walnuts

Directions

Preheat oven to 425 degrees F.

Brush or drizzle olive oil over the butternut squash halves. Sprinkle with ½ teaspoon salt and 1/8 teaspoon black pepper. 

Place on a parchment-lined baking sheet. Roast cut-side down for 40–45 minutes until tender. 

Scoop out the squash into a medium bowl. Mash with a potato masher or purée with a food processor or immersion blender until smooth.

Add Just Mayo Garlic, cayenne, nutmeg, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Stir to combine.

Lay a wonton wrapper on a work surface. Scoop a teaspoon of the filling onto the middle of the wrapper. With your finger, moisten half the wrapper with water. Fold the wrapper in half and press to seal the ravioli.

Place on a parchment-lined baking sheet. Repeat until all raviolis are folded.

Bring a large pot of salted water to boil. In batches, drop ravioli in the boiling water and cook for 3–4 minutes until the ravioli are cooked.

In a large sauté pan, melt the margarine or butter over medium heat. Add the sage leaves and half of the chopped walnuts and cook until the sage leaves are lightly crisp and walnuts are toasted, about 2–3 minutes.

Add the cooked raviolis and toss to coat the raviolis in the sage-infused butter.

Serve immediately.

Nutritional Facts

Total Fat
32g
50%
Sugar
4g
N/A
Saturated Fat
5g
25%
Cholesterol
10mg
3%
Protein
14g
29%
Carbs
87g
29%
Vitamin A
844µg
94%
Vitamin B6
0.4mg
21.2%
Vitamin C
34mg
57%
Vitamin E
4mg
21%
Vitamin K
78µg
98%
Calcium
195mg
19%
Fiber
7g
29%
Folate (food)
80µg
N/A
Folate equivalent (total)
211µg
53%
Folic acid
77µg
N/A
Iron
6mg
34%
Magnesium
106mg
27%
Monounsaturated
12g
N/A
Niacin (B3)
8mg
41%
Phosphorus
181mg
26%
Polyunsaturated
11g
N/A
Potassium
730mg
21%
Riboflavin (B2)
0.5mg
28.4%
Sodium
810mg
34%
Thiamin (B1)
0.8mg
53.2%
Trans
3g
N/A
Zinc
2mg
10%

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