Butternut Squash Ravioli

Butternut Squash Ravioli

comforting and easy
Comforting and easy
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Nutritional information

535
Calories
23g
Fat
61g
Carbohydrates
22g
Protein
88mg
Cholesterol
1481mg
Sodium

Butternut Squash Ravioli

Win dinner tonight with this easy 30-minute Butternut Squash Ravioli recipe. The creamy butternut squash sauce — quick and easy to assemble — is all you need to transform store-bought ravioli into a spectacular dinner. Slightly sweet, rich and hinted with garlic, sage and thyme, it perfectly pairs up with the savory flavor of the cheese ravioli.

Beyond its amazing taste, this dish is so adaptable—you can customize the ingredients and spice level to suit your preferences. Go for pecorino cheese or any other hard cheese in place of Parmesan, use olive oil instead of butter, sub vegetable broth for chicken broth, opt for dried herbs instead of fresh ones, or bypass the red chili pepper flakes. Feel free to skip struggling with a giant squash and use store-bought precut squash instead.

To make the Butternut Squash Ravioli, you will need the following ingredients:

Ingredients for Butternut Squash Ravioli

Ingredients

Adjust Servings:
2 tbsp Butter
2 Shallots medium, diced
1 tbsp Garlic minced
1 tbsp Fresh thyme or 1 tsp dried
1 tbsp Fresh sage or 1 tsp dried
16 oz Cheese Ravioli refrigerated
2 cups Butternut squash cubed
1 cup Chicken broth or vegetable broth, divided
½ cup Parmesan cheese grated, plus more for serving
½ tsp Kosher Salt
¼ tsp Black pepper
½ tsp Red pepper flakes optional

Steps to make Butternut Squash Ravioli

  1. 1

    Saute shallots

    7min

    In a skillet, melt 2 tablespoons butter and add 2 diced shallots. Sauté until soft and translucent, about 5-7 minutes.

  2. 2

    Add garlic, thyme and sage

    1min

    Stir in 1 tablespoon minced garlic, 1 tablespoon fresh thyme, and 1 tablespoon chopped sage and sauté until fragrant, about 1 minute.

  3. 3

    Add butternut squash and broth

    12min

    Add in 2 cups cubed squash and ½ cup of the chicken or vegetable broth. Cover and simmer until the butternut squash is fork-tender, stirring occasionally, about 10 minutes.

  4. 4

    Cook ravioli

    10min

    In the meantime, cook the cheese ravioli according to the package directions.

  5. 5

    Prepare butternut squash sauce

    2min

    Once the butternut squash is fork-tender, transfer the mixture to a blender. Add in ½ cup grated Parmesan, ½ teaspoon salt, ¼ teaspoon black pepper, and some of the remaining broth. Blend until smooth, adding more broth to thin the sauce out to the desired consistency.

  6. 6

    Combine butternut squash sauce and ravioli

    Transfer the butternut squash sauce to the skillet and add the cooked ravioli. Gently toss to coat.

  7. 7

    Serve

    Sprinkle the ravioli with fresh thyme leaves, red pepper flakes and Parmesan shavings. Serve immediately.

For a midweek meal without meat, try this Butternut Squash Ravioli recipe. It's easy to make and tastes fantastic! Did you make this recipe? Leave a comment below to let us know how you liked it and what you paired it with!

About the author

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Great family dinner recipe!

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