High Protein Butternut Squash Ravioli
Discover the perfect balance of indulgence and nutrition with this High Protein Butternut Squash Ravioli recipe! Featuring a creamy and flavorful filling made of roasted butternut squash, cottage cheese, and Parmesan, these handmade ravioli pair comfort food bliss with a protein-packed twist. The dough, crafted with chickpea flour and eggs, creates a tender yet hearty bite, making it ideal for a post-workout meal or a satisfying dinner. Elevated with a hint of nutmeg and served with a drizzle of olive oil or your favorite sauce, this dish is sure to impress. With its blend of wholesome ingredients and artisanal preparation, this recipe is a testament to how delicious healthy eating can be. Perfect for foodies searching for high-protein pasta recipes or unique ways to enjoy butternut squash, this dish is both flavorful and nourishing.
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Recipe Information
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
Instructions
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.
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.
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.
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.
Divide the rested dough in half. Roll each half out on a floured surface into thin sheets, roughly 1/8 inch thick.
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.
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.
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
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 3845 mg | 167% | |
| Total Carbohydrate | 198.4 g | 72% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 51.1 g | ||
| Protein | 102.8 g | 206% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 841 mg | 65% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3180 mg | 68% | |
*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.
