Store-bought ravioli speeds assembly of this cozy, restaurant-quality dish that tastes so good, your family won't notice it's meatless. —Taste of Home Test Kitchen

Ravioli with Creamy Squash Sauce

(9 ounces) refrigerated cheese ravioli

garlic cloves,

butter

(10 ounces) frozen cooked winter squash, thawed

(6 ounces) fresh baby spinach

heavy whipping cream

vegetable broth

salt

walnuts,

Easy to make, took no time at all, added mushrooms and red pepper flakes since I had them - will add this to the weekday rotation!

Its good, but not AS good as the other reviews make it out to be.  It needs more seasoning.  Salt and pepper made a world of difference, but there was still something missing--nutmeg maybe?  Not sure. Also, 1 cup of walnuts was way too much.  I stopped adding around 3/4 cup, will probably use a half cup next time.  I'm looking forward to solving the missing seasoning mystery.  Will make again.

This is very delicious! It could easily be seen on a menu of a great Italian restaurant. Not every grocery store sells frozen winter squash (it is pureed)- I had to look around and finally found it at Schnucks, Birds Eye brand. This dish needs more salt for our taste- would probably add 1 tsp next time. I did not add the walnuts because it was served as a side dish but could easily be an entree with the nuts. I also purchased frozen cheese ravioli because it was so much cheaper than the refrigerated. I boiled it according to directions on package and then added to the squash sauce. Also used fat-free skim milk instead of heavy cream to lighten it up and it was fine! Will make ove and over again!

Yummy recipe.  Our store didn't have any heavy cream or frozen winter squash. For the sauce I used cream of broccoli soup mixed with some of the broth and some milk. Used fresh yellow crookneck squash.  I also added small diced onion.  The spinach, however, was a little bitter for some reason.  Even so I got thumbs up from the family. Meatless and not too fatty :).  Keeper!

This is a fantastic basic recipe! However, I reduced the total sat fat somewhat in several ways; as it’s a “cream” sauce, I didn’t wish to render it “too skinny.” I used half butter and half EVOO for the sauté and a mixture of  12 oz. of evaporated milk plus 2 tbsp. cream cheese to replace the heavy cream. Because frozen squash purée is very bland and I wished to incorporate a larger quantity of this delightful root vegetable, I used a 20 oz. package of fresh cubed butternut squash, microwaved it on high for 25 minutes (cooking time depends upon the size of the cubes - cook until tender), puréed 1/2 of it, and seasoned the squash sauce with a flavorful blend of 1 tsp. each of freshly ground white pepper, ground thyme and ground basil; 1/2 tsp. each of rubbed sage and ground cloves; and 1/4 tsp. each of ground allspice and ground nutmeg. I simmered the sauce, along with the intact cubes of squash along with 3/4 cup of vegetable broth (It’s tastier with chicken broth!) for approximately 10 minutes because that’s the time it took my sauce to reach the desired creamy consistency for coating the ravioli. Finally, I chose to use the full measure of (medium-fine) chopped toasted walnuts because their additional protein defined it a as complete main course and I absolutely love walnuts in this dish for their perfect complementary contribution in re both textural interest and taste. YUM!!!

This sauce was creamy, flavorful, and easy to make. I cut the heavy whipping cream in half so that I could really taste the squash! I skipped the nuts to make it more toddler-friendly for my daughter as well.

This recipe is delicious!   I made it for my family on Christmas Eve night and they absolutely loved it!  I used fresh winter squash because I could not find frozen winter squash.  Absolutely awesome! !!!!  I will make this again and again...

Really good. I used fresh squash. I’m working from home right now so I roasted the squash on my lunch break and refrigerated it. This recipe was very quick and easy. I did add 2 teaspoons of prepared basil pesto, seasoned salt and pepper to the sauce.  I did not add the walnuts. I served it as a side dish. Baked cod was the main course. Everyone really liked it. Some reviewers mentioned it needed more seasoning. I used the basil pesto and it worked great but a little nutmeg and sage might be good too if you want to play with the recipe.

Delicious!  I used spinach & ricotta cheese raviolis and skipped adding the baby spinach.  I did add a handful of dehydrated spinach for color and 2 tablespoons dry sherry to the sauce.  It's a keeper!

ravioli with creamy squash sauce

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

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