Creamy Butternut Squash Ravioli
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 1 (10-oz) pkg frozen cubed butternut squash
- 1 (10-oz) pkg refrigerated four cheese ravioli
- 1 shallot, sliced
- 2 tsp olive oil
- 1 Tbsp minced garlic
- ¼ tsp dried sage
- ¼ tsp salt
- ¼ tsp pepper
- ⅓ cup heavy cream
- ½ (5-oz) pkg baby spinach
Instructions
- Cook squash according to package directions. Cook ravioli according to package directions, reserving ¼ cup pasta water.
- Meanwhile, cook shallot in hot oil in a skillet over medium-high heat 2 to 3 minutes or until translucent. Add garlic; cook 1 minute or until fragrant.
- Add squash, sage, salt, and pepper to skillet, 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 | 3 | |
| Calories |
437
|
437
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 15 | 15 |
| Carb (g) | 51 | 51 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 667 | 667 |
| T. Sugs (g) | 8 | 8 |
| A. Sugs (g) | 0 | 0 |
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