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Butternut Squash Ravioli

Nutrition per serving    (USDA % daily values)
CAL
1098
FAT
97%
CHOL
201%
SOD
153%

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Ingredients for 4 servings

2 tablespoons butter

Pepper

1 orange, zested

1 cup ricotta

1 tablespoon salt

1 cup semolina flour

1 egg, beaten

1/2 cup grated Parmesan, plus 2 tablespoons, flaked

10 sage leaves

1 cup spinach, pureed

Grated nutmeg

2 cups all purpose flour

1 egg yolk

1 pound spinach pasta sheets, recipe follows

Salt

1 cup small dice butternut squash, roasted and fork mashed

3 eggs

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