Keto Butternut squash Ravioli
filling -Makes 24 ravioli
Ingredients:
Filling:
1 cup butternut squash puree (16g carbs)
4 tbsp butter
2 tbsp brown sugar swerve
Salt and fresh cracked pepper
1/2 whole onion
1 clove garlic
1 sprig fresh sage
Olive oil
½ cup fresh ricotta
Sauce:
½ cup unsalted butter
½ cup dry white wine
1 cup heavy cream
½ cup grated parmesan cheese
Salt and pepper to taste
Optional additions:
Pine nuts
Hazelnuts
Fresh parsley would be nice (the dish is very blah looking without it! lol)
ravioli shell
Sargento sliced provolone (not the thin kind)
Directions:
For the filling: Preheat the oven to 350 degrees F. Cut the butternut in half lengthwise and lay the squash on a baking sheet, remove seeds. Take the butter and divide it among each cavity of the squash. Sprinkle a little bit of brown suga swerve on top and sprinkle with salt and pepper. Bake until it starts to brown and the squash are soft to the tip of a knife, about 45 minutes.
(If the squash is not tender you can put it in the microwave for a few minutes to soften it up.)
In a large saucepan, heat up the olive oil. Add the onion and saute. Then add the garlic and sage. Add the squash, season with salt and pepper and cook on medium heat. Move to a food processor and pulse briefly to remove the large chunks. Combine ricotta and squash mixture in a bowl. Season with salt and pepper.
Sauce:
Melt butter in a sauce pan on medium heat. Cook butter until it turns brown and has a nutty aroma, stirring occasionally. Then add in the white wine and cook it for 1-2 minutes. And the heavy cream, cook the sauce down for 5-7 minutes. Stir in parmesan.
Place cheese rounds on parchment on a baking sheet. Take a tablespoon of mixture and place it slightly of center of the provolone cheese slice. Place tray in oven for 1 minute or until the cheese turns slightly translucent. You do not want to over cook the cheese. Take the tray out carefully and place parchment sheet onto another surface. Fold over cheese to make the ravioli. (See our video for technique) Serve with warm sauce.
Nutritional information:
Ravioli shell 70 calories for each ravioli, 0 carbs
Filling: ~1 carb per ravioli
Sauce ~1g carbs per 2 tbsp
Affiliate links for items we used:
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