High Protein Butternut Squash Ravioli

Elevate your pasta night with this High Protein Butternut Squash Ravioli, a delightful fusion of seasonal flavors and nourishing ingredients. Featuring a rich filling made from roasted butternut squash, creamy cottage cheese, and a hint of nutmeg, this recipe packs in flavor while offering a protein boost. The homemade ravioli dough, crafted with chickpea flour for added protein and a subtle nuttiness, gives this dish a healthy twist on a classic favorite. Perfectly tender and golden, these ravioli are cooked to perfection and served with a simple drizzle of olive oil or your favorite sauce, making them a deliciously light yet satisfying meal. With just 40 minutes of prep and gluten-free-friendly adjustments, this recipe is a wholesome, comforting choice for weeknights or special occasions alike.

Nutriscore Rating: 74/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 cups Butternut squash, peeled and cubed
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Cottage cheese
• 0.5 cup Parmesan cheese, grated
• 2 cups Chickpea flour
• 2 large Eggs
• 0.25 cup Water
• 0.25 teaspoon Nutmeg

Directions

Step 1

Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Spread evenly on a baking sheet and roast for about 20-25 minutes, until soft and caramelized.

Step 2

While the squash is roasting, prepare the pasta dough. On a clean surface, create a well with the chickpea flour. Crack the eggs into the well and add 1 tablespoon of water. Gradually mix the flour into the eggs with your fingers or a fork, until a dough forms.

Step 3

Knead the dough for about 5-7 minutes, until smooth and elastic. If the dough is too dry, add the remaining water a teaspoon at a time. Wrap in plastic wrap and let rest for 20 minutes.

Step 4

After the squash has cooled slightly, mash in a bowl with cottage cheese, Parmesan, a pinch of nutmeg, and the remaining salt and pepper. The mixture should be creamy with a few small chunks of squash.

Step 5

Divide the rested dough in half. Roll each half out on a floured surface into thin sheets, roughly 1/8 inch thick.

Step 6

Place small spoonfuls of filling, about 1 tablespoon each, onto one sheet of dough, spacing them 2 inches apart. Brush the edges and between the filling with water, then carefully lay the second sheet over the top. Press around the filling to seal and cut into ravioli shapes using a pastry cutter or knife.

Step 7

Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3-4 minutes, until they float to the top. Remove with a slotted spoon.

Step 8

Serve the ravioli warm with a drizzle of olive oil, or your choice of sauce, and a sprinkle of additional Parmesan cheese if desired.

Nutrition Facts

Serving size	(999.0g)

Amount per serving	% Daily Value*
Calories	1830.6

Total Fat 72.3g	0%
Saturated Fat 19.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 433.6mg	0%
Sodium 3845.2mg	0%
Total Carbohydrate 198.4g	0%
Dietary Fiber 36.2g	0%
Total Sugars 51.1g
Protein 102.8g	0%

Vitamin D 91.6IU	0%
Calcium 840.8mg	0%
Iron 16.1mg	0%
Potassium 3180.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.1%

Protein: 22.2%

Carbs: 42.8%