Butternut squash ravioli
Serves 12
Suggestion: After boiling the ravioli, you can saute it quickly in a little olive oil or butter, if preferred.
- Include 2 cups flour.
- Include 1/2 cup ground flaxseed.
- Include 4 eggs.
- Include 1 teaspoon olive oil.
- Process till flour is integrated.
- Reserve 30 minutes.
- Include 3 cups roasted butternut squash.
- Include 1/2 cup grated Parmesan cheese.
- Include 1 egg.
- Include 1 teaspoon salt.
- Include 1/4 teaspoon nutmeg.
- Include 1/4 teaspoon black pepper.
- Process till well-mixed and smooth.
- Gently brush with water.
- Press to get rid of air.
- Boil 8 minutes.
Developed by the executive health chef and signed up dietitians at the Mayo Clinic Healthy Living Program.