Instructions

1. Cook squash according to package directions. Cook ravioli according to package directions, reserving ½ cup pasta water.
2. Meanwhile, cook shallots in hot oil in a large skillet over medium-high heat 2 to 3 minutes or until translucent. Add garlic; cook 1 minute or until fragrant.
3. Add squash to skillet; stir in sage, salt, and pepper, stirring until combined. 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.
4. Add spinach to squash mixture in skillet; cook 2 minutes or until wilted. Toss together ravioli, squash mixture, and squash sauce.