Cook's Illustrated, The Best 30 Minute Recipe, p. 176
1. Boil water for Ravioli: Bring 4 quarts of water to a boil in a large pot
2. Saute squash: Melt 1 tablespoon of butter in a 12-inch nonstick skillet over medium high heat. Add squash, spreading an even layer and cook without stirring until golden brown on the first side, about 5 minutes. Stir squash and continue to cook, stirring occasionally, until tender and browned, about 5 minutes longer. Stir in shallot, sage, 1/4 teaspoon salt, and 1/4 teaspoon pepper and continue to cook until shallot is softened, about 2 minutes. Remove from heat, cover and set aside.
3. Cook and drain ravioli: Add ravioli and 1 tablespoon salt to boiling water and cook, stirring often, until tender. Reserve 1/2 cup cooking water, then drain ravioli and return ravioli to pot.
4. Toss ravioli with butter and squash: Stir 2 tablespoons reserved pasta water, remaining 5 tablespoons butter, parmesan, toasted almonds, and squash mixture into ravioli. Season to taste with salt and pepper, adding reserved pasta cooking water as needed to loosen sauce. Sprinkle with extra Parmesan cheese and several drops of balsamic vinegar before serving.
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Serving Size: 1 Serving (287g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 304 | ||
Calories from Fat: 226 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.1g | 33 % | |
Saturated Fat 12.1g | 60 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 48.5mg | 15 % | |
Sodium 55.8mg | 2 % | |
Potassium 539.6mg | 14 % | |
Total Carbohydrate 18.2g | 5 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 13.9g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database 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: 304
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