Butternut Squash Ravioli With Mushrooms Recipe

Name: Butternut Squash Ravioli With Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8-oz.) packages refrigerated butternut squash-filled ravioli; 6 tablespoons butter, divided; 1 (8-oz.) package sliced baby portobello mushrooms; 4 garlic cloves, thinly sliced; 3 tablespoons sliced fresh shallots; 2 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon thinly sliced fresh sage; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground pepper; Toppings: freshly shaved Parmesan cheese, freshly ground pepper, chopped fresh parsley

Servings: persons

2 (8-oz.) packages refrigerated butternut squash-filled ravioli
6 tablespoons butter, divided
1 (8-oz.) package sliced baby portobello mushrooms
4 garlic cloves, thinly sliced
3 tablespoons sliced fresh shallots
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon thinly sliced fresh sage
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Toppings: freshly shaved Parmesan cheese, freshly ground pepper, chopped fresh parsley

1
Prepare ravioli according to package directions. Keep warm.
2
Melt 2 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms; saute 3 to 5 minutes or until lightly browned. Add garlic and shallots; saute 2 minutes or until tender. Remove from skillet. Wipe skillet clean.
3
Melt remaining 4 Tbsp. butter in skillet over medium-high heat; cook 2 to 3 minutes or until lightly browned. Stir in parsley, sage, and mushroom mixture. Add hot cooked ravioli, and toss gently. Stir in salt and pepper. Serve immediately with desired toppings.
4
Note: We tested with Whole Foods 365 Everyday Value Butternut Squash-Filled Ravioli.
5
TRY THESE TWISTS!
6
Cheese Ravioli with Mushrooms: Substitute 2 (8-oz.) packages three cheese-filled ravioli for butternut squash ravioli.
7
Sweet Potato Gnocchi with Mushrooms: Substitute 1 (16-oz.) package sweet potato gnocchi for ravioli.

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (8-oz.) packages refrigerated butternut squash-filled ravioli, 6 tablespoons butter, divided, 1 (8-oz.) package sliced baby portobello mushrooms, 4 garlic cloves, thinly sliced, and more.

Yes, Butternut Squash Ravioli With Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Ravioli With Mushrooms

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