Ravioli with Creamy Squash Sauce

Name: Ravioli with Creamy Squash Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 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

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

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.

Nutrition Facts

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

Originally published as Squash Ravioli and Creamy Spinach Sauce in Simple & Delicious October/November 2011

Reviews

My Review

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Average Rating:

alfoa

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.
Laylay0308

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.
annrms

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!
mjvasquez

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...
clevekath

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!