Ravioli with Creamy Squash Sauce Recipe
Ravioli with Creamy Squash Sauce Recipe photo by Taste of Home

Ravioli with Creamy Squash Sauce Recipe

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Store-bought ravioli speeds assembly of this cozy, restaurant-quality dish that taste so good, your family won't notice it's meatless. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1 package (9 ounces) refrigerated cheese ravioli
  • 3 garlic cloves, minced
  • 2 tablespoons butter
  • 1 package (12 ounces) frozen cooked winter squash, thawed
  • 1 package (6 ounces) fresh baby spinach
  • 1 cup heavy whipping cream
  • 1/3 cup vegetable broth
  • 1/4 teaspoon salt
  • 1 cup chopped walnuts, toasted

Nutritional Facts

1-1/4 cups: 671 calories, 51g fat (22g saturated fat), 122mg cholesterol, 578mg sodium, 42g carbohydrate (2g sugars, 7g fiber), 18g protein

Directions

  1. Cook ravioli according to package directions. Meanwhile, in a Dutch oven, saute garlic in butter for 1 minute. Add squash and spinach; cook 2-3 minutes longer or until spinach is wilted. Stir in cream, broth and salt. Bring to a gentle boil; cook for 6-8 minutes or until slightly thickened.
  2. Drain ravioli; add to squash mixture. Toss to coat. Sprinkle with walnuts. Yield: 4 servings.
Originally published as Ravioli with Creamy Squash Sauce in Simple & Delicious October/November 2011, p31

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Ravioli with Creamy Squash Sauce

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Mar. 13, 2016

"Its good, but not AS good as the other reviews make it out to be. It needs more seasoning. Salt and pepper made a world of difference, but there was still something missing--nutmeg maybe? Not sure. Also, 1 cup of walnuts was way too much. I stopped adding around 3/4 cup, will probably use a half cup next time. I'm looking forward to solving the missing seasoning mystery. Will make again."

MY REVIEW
Reviewed Aug. 11, 2015

"This sauce was creamy, flavorful, and easy to make. I cut the heavy whipping cream in half so that I could really taste the squash! I skipped the nuts to make it more toddler-friendly for my daughter as well."

MY REVIEW
Reviewed Mar. 1, 2015

"Delicious! I used spinach & ricotta cheese raviolis and skipped adding the baby spinach. I did add a handful of dehydrated spinach for color and 2 tablespoons dry sherry to the sauce. It's a keeper!"

MY REVIEW
Reviewed Dec. 31, 2014

"This recipe is delicious! I made it for my family on Christmas Eve night and they absolutely loved it! I used fresh winter squash because I could not find frozen winter squash. Absolutely awesome! !!!! I will make this again and again..."

MY REVIEW
Reviewed Oct. 13, 2011

"This is very delicious! It could easily be seen on a menu of a great Italian restaurant. Not every grocery store sells frozen winter squash (it is pureed)- I had to look around and finally found it at Schnucks, Birds Eye brand. This dish needs more salt for our taste- would probably add 1 tsp next time. I did not add the walnuts because it was served as a side dish but could easily be an entree with the nuts. I also purchased frozen cheese ravioli because it was so much cheaper than the refrigerated. I boiled it according to directions on package and then added to the squash sauce. Also used fat-free skim milk instead of heavy cream to lighten it up and it was fine! Will make ove and over again!"

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