Ravioli with Creamy Squash Sauce Recipe

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

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5 5 5
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Directions

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.
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

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.

  • 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
  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

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Reviews forRavioli with Creamy Squash Sauce

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alfoa User ID: 2078080 245387
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
Laylay0308 User ID: 8301362 231092
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
annrms User ID: 2649709 221690
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
mjvasquez User ID: 8192903 216504
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
clevekath User ID: 2975713 196533
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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