Maple Turkey & Squash Ravioli
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 346.6
- Total Fat: 17.2 g
- Cholesterol: 79.0 mg
- Sodium: 777.4 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 5.5 g
- Protein: 14.0 g
View full nutritional breakdown of Maple Turkey & Squash Ravioli calories by ingredient
Introduction
Sweet, savory and fresh pasta all rolled in to one? Can't get much better than this! And for a lot of "no-no" items in one dish, it tastes like you're getting away with something! Sweet, savory and fresh pasta all rolled in to one? Can't get much better than this! And for a lot of "no-no" items in one dish, it tastes like you're getting away with something!Number of Servings: 4
Ingredients
-
1 pkg Bertagni Pumpkin Ravioli
2 cups cooked spaghetti squash
1 medium zucchini, diced
1 sweet onion, diced (about 1/2 cup)
1 clove garlic, minced
8 turkey breakfast links, cut into bite size pieces
Sauce:
1 tbsp butter, melted
1 tbsp maple syrup
2 tsp sage
1 tsp thyme
pinch nutmeg
1/2 tsp half salt
2 tsp pepper
Directions
Prior to making this, follow instructions for cooking the spaghetti squash - either the oven or microwave method works.
Cook pasta according to package directions, but leave slightly al dente and reserve a touch of the cooking water. Set aside
In a skillet, cook turkey sausage and onions. Add zucchini when almost finished and cook through. Add spaghetti squash to reheat and meld flavours. Use a spray of Pam if needed to prevent sticking. Add pasta and reserved cooking water and toss everything together. Remove from heat.
In a glass measuring cup or small bowl, melt butter and add the rest of sauce ingredients. Pour over pasta mixture and toss well to coat.
Makes 4 (large) servings or 6 smaller ones. Nutritional info is for 4.
Number of Servings: 4
Recipe submitted by SparkPeople user KITHKINCAID.
Cook pasta according to package directions, but leave slightly al dente and reserve a touch of the cooking water. Set aside
In a skillet, cook turkey sausage and onions. Add zucchini when almost finished and cook through. Add spaghetti squash to reheat and meld flavours. Use a spray of Pam if needed to prevent sticking. Add pasta and reserved cooking water and toss everything together. Remove from heat.
In a glass measuring cup or small bowl, melt butter and add the rest of sauce ingredients. Pour over pasta mixture and toss well to coat.
Makes 4 (large) servings or 6 smaller ones. Nutritional info is for 4.
Number of Servings: 4
Recipe submitted by SparkPeople user KITHKINCAID.