Butternut Squash Ravioli Recipe

Top close up photo of Butternut Squash Ravioli in a butternut squash sauce.

Butternut Squash Ravioli Recipe

Creamy, savory Butternut Squash Ravioli recipe that's one of my current favorites! Made with the warm flavors of garlic, sage, and thyme, a hearty and wholesome butternut squash sauce, sautéed buttery shallots, and parmesan cheese to your heart's desire. Top it off with a sprinkle of red pepper flakes for a little bit of kick. This comforting, easy vegetarian recipe comes together in just 30 minutes, making it one of the best weeknight dinners!

Course Dinner, Main Course

Cuisine American, Italian

Diet Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

Calories 535kcal

Author Christine McMichael

Equipment

Ingredients

16- ounces cheese ravioli refrigerated
2 Tablespoons butter
2 medium shallots diced
1 Tablespoons minced garlic
2 cups cubed butternut squash
1 cup chicken or vegetable broth
1 Tablespoons fresh thyme
1 Tablespoon chopped sage
1/2 cup grated parmesan
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper flakes

Instructions

Melt the butter in a skillet.
Add in the diced shallots and sauté for about 5-7 minutes.
Add in the garlic, sage, and thyme.
Sauté an additional 1-2 minutes.
Add in the cubed squash and 1/2 cup of the chicken or vegetable broth.
Cover and let simmer until the squash is fork tender, stirring occasionally.
Meanwhile, cook ravioli according to package instructions.
Once fork tender, transfer to a blender with all remaining ingredients, including the remaining 1/2 cup of broth.
Blend until smooth, adding more broth if desired to thin it out.
Combine with the ravioli and top with more fresh thyme if desired. Enjoy!

Video

Notes

TIP: Make this recipe vegan by subbing avocado oil or olive oil for the butter, using vegan ravioli, and vegan parmesan!

Nutrition