Heat the olive oil and add onions, saute until soft.
Add bacon and rosemary to onions and continue to saute on medium heat until bacon is cooked.
Combine onion mixture and pureed acorn squash in a bowl.
Place one tablespoon of mixture on a ravioli sheet. Use a finger dipped in water to wet the edges of the sheet, place a second sheet on top and seal the edges together.
Place formed raviolis on a baking sheet lined with parchment paper.
Combine egg and paprika.
Use a pastry brush to paint a thin coat of egg on top of each ravioli.
Ravioli can be stored in the refrigerator on the baking sheet until cooking time (up to 2 hours).
To cook the ravioli boil water and salt lightly.
Lower each ravioli into the water. Remove each ravioli as it begins to float.
Serve with the sauce of your choice, butter and sage is great as is a cream sauce or a red sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (228g)|
|Recipe Makes: 4|
|Calories from Fat: 167 (40%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 77.2mg||24 %|
|Sodium 609.3mg||21 %|
|Potassium 454.7mg||12 %|
|Total Carbohydrate 50.6g||15 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 46.8g|
|Protein 11.4g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 413
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