Prep Time 2 minutes minutes
Cook Time 10 minutes minutes
Total Time 12 minutes minutes
Servings 4
- 1 16 ounce package butternut squash ravioli
- ½ cup butter
- 2 garlic cloves
- 6 - 8 fresh sage leaves (thinly sliced)
- ½ teaspoon coarse salt
- ¼ teaspoon crushed red pepper flakes
- a pinch of fresh grated nutmeg
Calories: 584kcal Carbohydrates: 46g Protein: 18g Fat: 37g Saturated Fat: 19g Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 2g Cholesterol: 124mg Sodium: 1221mg Potassium: 16mg Fiber: 6g Sugar: 4g Vitamin A: 746IU Vitamin C: 0.5mg Calcium: 183mg Iron: 2mg