Ravioli with Pesto, Squash, and Sage – a delicious recipe with butternut squash, large cheese ravioli, pesto sauce, olive oil, sage, walnut pieces. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Heat a large saucepan of salted water to boiling.
2
Add squash and cook 4 to 5 minutes.
3
Scoop out with a small strainer.
4
When water returns to a boil, add ravioli and cook according to package directions.
5
Drain pasta; toss with pesto sauce.
6
Meanwhile, in a medium nonstick skillet, heat 1 tablespoon olive oil over medium-high heat.
7
Add squash, sprinkle with kosher salt and freshly ground pepper, and cook, stirring, about 5 minutes.
8
Remove squash and put in a bowl.
9
Add 1 tablespoon olive oil to the same skillet and cook sage leaves until crisp, 30 seconds to 1 minute.
10
Drain on paper towels.
11
Spoon squash over ravioli and garnish with walnuts and sage.
12
Sprinkle with Parmesan cheese.
977
kcal
Calories
96
g
Fat
4
g
Carbs
30
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 oz. butternut squash, 12 oz. large cheese ravioli, 1/4 c. pesto sauce, 2 tbsp. olive oil, and more.
Yes, Ravioli with Pesto, Squash, and Sage 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.
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