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Ravioli with Creamy Squash Sauce

Ravioli with Creamy Squash Sauce

Lily Coleman
Store-bought ravioli speeds assembly of this cozy, restaurant-quality dish that tastes so good your family won't notice it's meatless.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dishes
Cuisine Italian
Servings 4
Calories 671 kcal

Ingredients
  

  • 9 ounces refrigerated cheese ravioli
  • 3 garlic cloves minced
  • 2 tablespoons butter
  • 10 ounces frozen cooked winter squash thawed
  • 6 ounces fresh baby spinach
  • 1 cup heavy whipping cream
  • 1/3 cup vegetable broth
  • 1/4 teaspoon salt
  • 1 cup chopped walnuts toasted

Instructions
 

  • Cook ravioli according to package directions. Meanwhile, in a Dutch oven, saute garlic in butter for 1 minute. Add squash and spinach; cook until spinach is wilted, 2-3 minutes longer. Stir in cream, broth and salt. Bring to a gentle boil; cook until slightly thickened, 6-8 minutes.
  • Drain ravioli; add to squash mixture. Toss to coat. Sprinkle with walnuts.