Healthy Pasta?! Yes, If You Try Our Nutrient-Packed Butternut Squash & Kale Ravioli
Give your health an instant upgrade with an Italian dish that’s jam packed with nutrients.
Our fave superfood pasta add-on: Kale
Black kale, also known as Tuscan kale, is the superstar of Italian dishes with its mild flavour and huge nutritional value. The health benefits are extensive, with a single serving providing 100 percent of your daily value of vitamins A and K, as well as 80 percent of vitamin C. Tender butternut squash and creamy cheese ravioli balance the earthiness of the kale. Top your kale ravioli with fresh grated Parmesan cheese and you’ve got a superstar meal.
| Servings |
| 4 to 6servings |
| Servings |
| 4 to 6servings |
- 3 cups cheese ravioli
- 3 tbsp clarified butter
- 1/2 cup onion cut into slices 1/2 inch thick
- 3 1/2 cups butternut squash diced
- 3 1/2 cups black kale chopped, ribs removed
- 1 clove garlic minced
- 1/3 cup grated Parmesan cheese
- 1 pinch sea salt
- raw pepitas to garnish (optional)
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Ingredients
Servings: servings
Units:
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- In a large saucepan, bring 10 cups (2.5 L) water to a boil. Add ravioli and cook until al dente or according to package instructions. Rinse with cold water; cover and set aside.
- Preheat same pan on medium-low heat. Add clarified butter and onion. Cover and cook for about 3 minutes.
- Place squash on top. Cover and cook for 5 more minutes. Stir in kale, garlic and salt. Cover and cook for another 10 minutes or until squash and kale are tender but not mushy.
- Gently stir in cooked ravioli. Top with Parmesan cheese and garnish with pepitas (if using).
Nutrients per serving: 249 calories, 9.2 g fat (5.4 g saturated fat), 32.5 g carbohydrates (3.6 g fibre), 41.2 mg cholesterol, 240 mg sodium, 9.9 g protein
Excerpted from Vegetarian Any Day: Over 100 Simple, Healthy, Satisfying Meatless Recipes by Carolyn Hemming & Patricia Green.
