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Ravioli with Creamy Squash Sauce

 Ravioli with Creamy Squash Sauce
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
4 ServingsPrep/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.
Nutritional Facts: 1-1/4 cups equals 671 calories, 51 g fat (22 g saturated fat), 122 mg cholesterol, 578 mg sodium, 42 g carbohydrate, 7 g fiber, 18 g protein.

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Ravioli with Creamy Squash Sauce (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.