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Butternut Squash Ravioli With Rosemary Oil

23 faves
Nutrition per serving    (USDA % daily values)
CAL
698
FAT
54%
CHOL
17%
SOD
78%

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Ingredients for 6 servings

1 clove garlic, minced

1/2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice (1-1/2 cups)

Kosher salt and freshly ground black pepper

1/4 cup heavy cream

1-1/2 tsp. minced fresh rosemary

36 square or round wonton wrappers

1/4 cup freshly grated Parrmigiano Reggiano; more for serving

1/4 cup extra-virgin olive oil

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