Go Back

Sausage stuffed Ravioli with Butternut Squash & Spinach

Print Recipe Pin Recipe

Ingredients
  

  • 2 cups butternut squash
  • 10 oz Sausage stuffed Ravioli
  • 6 oz fresh baby spinach
  • 4 oz. Parmesan cheese, divided
  • 1 cup heavy cream
  • 2 tsp minced garlic
  • Olive oil
  • Salt and pepper

Instructions
 

  • 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