Creamy Butternut Squash Ravioli
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- 2 (10-oz) pkg frozen cubed butternut squash
- 1 (20-oz) pkg refrigerated four-cheese ravioli
- 2 shallots, sliced
- 2 Tbsp olive oil
- 2 Tbsp minced garlic
- ¾ tsp dried sage
- ½ tsp salt
- ½ tsp pepper
- 1 cup heavy cream
- 1 (5-oz) pkg baby spinach
Instructions
- 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 2 to 3 minutes or until translucent. Add garlic; cook 1 minute or until fragrant.
- 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.
- Add spinach to squash mixture in skillet; cook 2 minutes or until wilted. Toss together ravioli, squash mixture, and squash sauce.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
500
|
500
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 16 | 16 |
| Carb (g) | 53 | 53 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 672 | 672 |
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