Healthy Recipes Ingredients Healthy Vegetable Recipes Healthy Pumpkin Recipes Pumpkin-Summer Squash Ravioli with Brown Butter & Sage 5.0 (2) 2 Reviews This summer squash ravioli is like traditional ravioli with one simple swap: it uses thin slices of squash wrapped around the filling instead of pasta. These brown butter and sage–basted ravioli have a fall twist with a creamy pumpkin and goat cheese filling. The squash slices are cut with a mandoline. If you don’t have one, a vegetable peeler will work too. Make sure the slices are very thin and pliable enough to wrap around the filling. By Julia Levy Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. EatingWell's Editorial Guidelines Published on October 28, 2024 Tested by Liz Mervosh Tested by Liz Mervosh Elizabeth Mervosh is a recipe tester and developer for Dotdash Meredith Food Studios in Birmingham, Alabama. She creates and fine-tunes recipes for brands including Southern Living, Real Simple, Food & Wine, People and EatingWell. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Active Time: 35 mins Total Time: 45 mins Servings: 4 Nutrition Profile: No Added Sugar Sesame-Free Soy-Free Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Abby Armstrong Cook Mode (Keep screen awake) Ingredients 1¼ pounds yellow summer squash, trimmed (about 2 large) ½ cup canned pumpkin ¼ cup grated Parmesan cheese 1 small clove garlic, grated ½ teaspoon ground pepper, divided ¼ teaspoon salt plus ⅛ teaspoon, divided ⅛ teaspoon grated or ground nutmeg 3 ounces creamy goat cheese log, chilled, sliced into 12 pieces 6 tablespoons unsalted butter ⅓ cup chopped walnuts ¼ cup loosely packed fresh sage leaves 1 tablespoon cider vinegar Directions Preheat oven to 425°F with racks in top third and lower third positions. Line 2 large rimmed baking sheets with parchment paper. Using a mandoline, slice squash into ⅛-inch-thick strips (at least 24 slices). Arrange the slices in a single layer on the prepared baking sheets. Roast until tender, about 10 minutes, rotating the pans from top to bottom once. Let cool slightly, about 5 minutes. Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Abby Armstrong Meanwhile, combine ½ cup pumpkin, ¼ cup Parmesan, grated garlic, ¼ teaspoon each pepper and salt and ⅛ teaspoon nutmeg together in a small bowl; stir until smooth. Arrange 2 squash slices on a work surface to make an X. Spoon about 2 teaspoons pumpkin mixture in the center of the X. Place 1 cheese round on top of the pumpkin mixture. Fold the opposite ends of the slices over the cheese to create a packet. If needed, tuck any excess squash under the packet. Repeat with the remaining squash slices, pumpkin mixture and cheese rounds. Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Abby Armstrong Place 6 tablespoons butter and ⅓ cup walnuts in a large skillet; cook over medium heat, stirring often, until the butter is melted, about 3 minutes. Add ¼ cup sage; cook, stirring constantly, until the butter is light brown and has a nutty aroma, 3 to 4 minutes. Remove from heat. Use a slotted spoon to transfer the nuts and sage to a small bowl. Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Abby Armstrong Place the skillet over medium-low heat; add the ravioli and cook, basting constantly with the melted butter, until warmed through, about 3 minutes. Stir in 1 tablespoon vinegar, the remaining ¼ teaspoon pepper and ⅛ teaspoon salt and the reserved nuts and sage. Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Abby Armstrong EatingWell.com, October 2024 Rate It Print Nutrition Facts (per serving) 365 Calories 31g Fat 16g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 3 ravioli & 2 tsp. brown butter Calories 365 % Daily Value * Total Carbohydrate 16g 6% Dietary Fiber 5g 19% Total Sugars 8g Protein 10g 20% Total Fat 31g 40% Saturated Fat 16g 78% Cholesterol 61mg 20% Vitamin A 494µg Vitamin C 16mg 18% Vitamin D 0µg Vitamin E 1mg 9% Folate 69µg Vitamin K 23µg Sodium 418mg 18% Calcium 181mg 14% Iron 2mg 12% Magnesium 92mg 22% Potassium 636mg 14% Zinc 2mg 17% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.