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Export 8 ingredients for grocery delivery
Step 1
Set the Instant Pot to Sauté.
Step 2
When the display reads “HOT”, add olive oil in inner pot.
Step 3
Then add shallot and butternut squash. Sauté for 3 minutes, stirring occasionally.
Step 4
Add stock, ravioli, sage and salt.
Step 5
Set the Instant Pot to Pressure Cook/Manual for 10 minutes on high. (NOTE: It took 18-20 minutes for my IP to come to pressure.)
Step 6
To prevent ravioli from overcooking, do a quick pressure release, by turning the valve to venting position.
Step 7
Carefully open the lid. Remove the sage leaves.
Step 8
Carefully stir everything. It’ll be soupy, but don’t worry. Butternut squash will fall apart and thicken everything, as you stir.
Step 9
Stir in cream and Parmesan cheese. Salt and pepper to taste.
Step 10
Mix everything and let it sit for 10-15 minutes, covered. The sauce will thicken and be absorbed into ravioli, as it rests.
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