Cook squash according to package directions. Cook ravioli according to package directions, reserving ½ cup pasta water.
Meanwhile, cook shallots in hot oil in a large skillet over medium-high heat 3 minutes or until translucent. Add garlic; cook 1 minute or until fragrant. Stir in squash and sage. Season with salt and pepper, if desired.
Transfer half of squash mixture to a blender or food processor; process until blended. With blender running, add cream; process until combined, adding pasta water, if needed, to reach desired consistency.
Add spinach to squash mixture in skillet; cook 2 minutes or until wilted. Toss together ravioli, remaining squash mixture, and squash sauce.
Nutritional Information
Main
Total
Servings
6
Fat (g)
30
30
Sat. Fat (g)
13
13
Protein (g)
16
16
Carb (g)
52
52
Fiber (g)
4
4
T. Sugs (g)
8
8
A. Sugs (g)
0
0
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