Take-out Tuesday, Sausage Ravioli with Butternut Squash & Spinach Cream

the Painted Apron

3 years ago

Fall comfort food!

Only 6 ingredients,

Italian Sausage Ravioli and butternut squash

are baked in a delicious

Parmesan & garlic spinach cream sauce

Roast the squash on a parchment lined baking pan for 20 minutes

Cook ravioli according to package directions and drain

Put pasta in a greased casserole dish and set aside

Put garlic and spinach into a skillet

that has been drizzled with olive oil

Cook and stir until the spinach wilts down

Add cream

And Parmesan

Simmer until cheese melts into the sauce

Pour sauce over ravioli in the casserole dish

Add roasted butternut squash

Gently toss everything together to combine evenly

Top with more Parmesan

This can be covered and refrigerated at this point

for baking later if desired

Bake at 350 for 30-45 minutes until hot and bubbling

Dinner’s ready!

Sausage stuffed Ravioli with Butternut Squash & Spinach

Put squash on a parchment lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast squash at 400 degrees for 20 minutes or until soft
Cook ravioli according to package directions and drain. Place ravioli into a greased casserole dish and set aside.
Saute garlic and spinach in olive oil over medium heat, stirring occasionally, for about 5 minutes until spinach wilts down
Add cream, bring to a boil and then reduce heat to a simmer. Add 3 oz. Parmesan and cook until it melts into the sauce.
Place pasta into a greased casserole dish, top with squash and pour sauce over all. Stir gently to combine and top with remaining Parmesan. Dish can be covered and refrigerated at this point if desired.
Bake at 350 degrees for 30-45 minutes until hot and bubbling