Butternut squash ravioli

Butternut squash ravioli

Serves 12

Tip: After boiling the ravioli, you can saute it briefly in a little olive oil or butter, if desired.

1. Add 2 cups flour.
2. Add 1/2 cup ground flaxseed.
3. Add 4 eggs.
4. Add 1 teaspoon olive oil.
5. Process until flour is incorporated.
6. Set aside 30 minutes.
7. Add 3 cups roasted butternut squash.
8. Add 1/2 cup grated Parmesan cheese.
9. Add 1 egg.
10. Add 1 teaspoon salt.
11. Add 1/4 teaspoon nutmeg.
12. Add 1/4 teaspoon black pepper.
13. Process until well-mixed and smooth.
14. Lightly brush with water.
15. Press to remove air.
16. Boil 8 minutes.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.