Easy Butternut Squash Ravioli with Rosemary Oil
yield: 4
total time: 70 minutes
Ingredients
- 1 pound butternut squash 1/2 medium, peeled, seeded, and cut into medium dice
- 1 tablespoon extra virgin olive oil
- salt
- 2 cloves garlic minced
- 1/2 teaspoon fresh rosemary minced
- 1 ounce prosciutto thinly sliced, minced
- 1/4 cup freshly grated Parmesan cheese
- 48 squares wonton wrappers or round
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh rosemary minced
- freshly ground black pepper
- freshly grated Parmesan cheese
Nutrition
- Calories : 250 calories
- Carbohydrate : 15 grams
- Cholesterol : 15 milligrams
- Fat : 18 grams
- Fiber : 2 grams
- Protein : 8 grams
- SaturatedFat : 4.5 grams
- Sodium : 520 milligrams
- Sugar : 2 grams
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