Butternut Squash Ravioli with Fall Butter Sauce

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Nutritional Info

Servings Per Recipe: 1
Amount Per Serving
Calories: 366.1

Total Fat: 8.7 g
Cholesterol: 32.9 mg
Sodium: 1,245.5 mg
Total Carbs: 52.5 g
Dietary Fiber: 4.1 g
Protein: 19.7 g

View full nutritional breakdown of Butternut Squash Ravioli with Fall Butter Sauce calories by ingredient

Introduction

This is something I whipped together one night after tiring of marinara. And what really makes butternut squash pop are more warm, fall flavors like cinnamon and nutmeg. A dash of each of the spices, to your liking, and the no calorie butter spray to your heart's content. It's the spices and squash you'll taste. This is something I whipped together one night after tiring of marinara. And what really makes butternut squash pop are more warm, fall flavors like cinnamon and nutmeg. A dash of each of the spices, to your liking, and the no calorie butter spray to your heart's content. It's the spices and squash you'll taste.

Minutes to Prepare: 2

Minutes to Cook: 10

Number of Servings: 1

Ingredients

1/2 Package Butternut Squash Ravioli (1 serving)

No Calorie Butter Spray

A dash of:

Nutmeg

Cinnamon

Garlic powder/salt/fresh

Chili Powder (if you like a kick)

1 slice prosciutto

2T Parmesan Cheese, grated

Directions

Bring water to a boil and gently drop in the ravioli. Boil at a reduced temperature for 6-8 minutes, until the ravioli are floating on the top of the water. Drain, add butter and stir the ravioli around a bit. Add a dash of each of the spices, to taste, and 1T of the Parmesan. Slice up the prosciutto and mix it in. Top with reserved 1T of Parmesan and devour accordingly.

Very satisfying, super warm and tasty. It's low cal because it's low cal. Use real butter if you've got some cals to spare, but I think the spices and squash take over nicely. The butter is more a vehicle for the spices. Enjoy!

Number of Servings: 1

Recipe submitted by SparkPeople user COLLEEN241.