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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean, peel and cube the butternut squash into bite size pieces. Place in baking dish and lightly coat with 2 Tbs olive oil, salt & pepper. Roast at 350 covered until soft (about 40 minutes). Once soft, remove foil and continue baking until light golden brown edges appear. | 2. When the squash is almost done roasting: | 3. Sauté the chopped red onion and zucchini in 2 Tbs olive oil, season with salt & pepper, set aside. | 4. Chop asparagus into bite size pieces and steam lightly, set aside. | 5. Cook bacon and chop finely. Saute with loose sausage (if buying sausages, just squeeze out of the casing). | 6. I used a Sicilian chicken sausage. When sausage is almost cooked all the way through, add ¾ cup of chicken broth and set to high. Add zucchini, onion, kidney beans and rosemary. Continue to cook on high until about half of the liquid has cooked off. Add butternut squash and Guinness. Stir until all ingredients are well mixed. Set to low, and let simmer. | 7. Bring 6 cups of water to boil and place ravioli in boiling water. Allow to cook until tender (about 5 minutes). | 8. Heat the alfredo sauce on medium heat until warmed. | 9. Just before serving, stir in the lightly steamed asparagus. Serve the ravioli over the ragout, top lightly with crème sauce & balsamic reduction drizzle. | 10. I served with a green salad tossed with goat cheese, raspberries, walnuts and a champagne vinaigrette. | 11. Very easily made vegetarian by omitting bacon, sausage and using vegetable broth. | 12. Low carb version - omit the ravioli. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	1			63.0	16.366	1.4	0.14
red onion	1			-	-	-	-
zucchini	1			3.36	0.4976	0.4336	0.064
sausage	1			1569.4315	2.9484	64.637	142.1107
bacon	12	ounces		1418.6086	4.3545	42.9325	135.023
white kidney bean	12	ounces	drained rinsed	302.6	0.0	67.32	1.7
chicken broth	3/4	cup		58.59	1.4175	8.3538	1.9656
guinness stout	1/2	cup		302.6	0.0	67.32	1.7
rosemary	1	teaspoon		0.917	0.1449	0.0232	0.040999999999999995
asparagus	1			90.7186	17.5994	9.979	0.5443
cheese ravioli	16	ounces		594.2054	89.3576	24.9476	19.0509
alfredo sauce	12	ounces		-	-	-	-
balsamic syrup	3	tablespoons		302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.