Ravioli with Butternut Squash Cream Sauce
w/ soft dinner rolls
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Servings: 3 servings
Calories: 677kcal
Ingredients
- 1/2 butternut squash peeled, seeded, and cut into 1/2-inch cubes
- 1 tablespoon Extra-virgin olive oil
- 2 tablespoon butter
- 2 tbsp Fresh sage chopped
- 2 tbsp Shallot minced
- 1 cup Chicken broth
- 1/4 cup Parmesan cheese grated
- 1/4 cup heavy cream
- 3/4 pound Ravioli
- 3 dinner rolls
Instructions
- Preheat oven to 425 degrees. Place squash in a large bowl and toss with olive oil, salt and pepper until evenly coated. Transfer squash to a rimmed baking dish, arranging in a single layer, and place in oven, about 30 minutes, tossing halfway through. Remove from oven and set aside.
- In salted boiling water cook ravioli according to directions on package.
- Melt butter in medium saucepan. Add shallots to pan and sautée until softened, about 2 - 3 minutes. Add in chicken stock and squash, bring to a boil, then reduce to a simmer, cover, and cook until squash is completely tender, about 10 minutes. Add in cream and simmer 1 - 2 minutes. Using an immersion blender or standup blender in batches and puree till smooth. Mix in sage. If too thick add chicken broth to thin out. Serve over ravioli.
Nutrition
Calories: 677kcal | Carbohydrates: 66g | Protein: 24g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 117mg | Sodium: 1028mg | Potassium: 561mg | Fiber: 6g | Sugar: 7g | Vitamin A: 13877IU | Vitamin C: 27mg | Calcium: 194mg | Iron: 13mg
Ravioli with Butternut Squash Cream Sauce
w/ soft dinner rolls
Ingredients
- 1/2 butternut squash peeled, seeded, and cut into 1/2-inch cubes
- 1 tablespoon Extra-virgin olive oil
- 2 tablespoon butter
- 2 tbsp Fresh sage chopped
- 2 tbsp Shallot minced
- 1 cup Chicken broth
- 1/4 cup Parmesan cheese grated
- 1/4 cup heavy cream
- 3/4 pound Ravioli
- 3 dinner rolls
Instructions
- Preheat oven to 425 degrees. Place squash in a large bowl and toss with olive oil, salt and pepper until evenly coated. Transfer squash to a rimmed baking dish, arranging in a single layer, and place in oven, about 30 minutes, tossing halfway through. Remove from oven and set aside.
- In salted boiling water cook ravioli according to directions on package.
- Melt butter in medium saucepan. Add shallots to pan and sautée until softened, about 2 - 3 minutes. Add in chicken stock and squash, bring to a boil, then reduce to a simmer, cover, and cook until squash is completely tender, about 10 minutes. Add in cream and simmer 1 - 2 minutes. Using an immersion blender or standup blender in batches and puree till smooth. Mix in sage. If too thick add chicken broth to thin out. Serve over ravioli.
Nutrition
Calories: 677kcalCarbohydrates: 66gProtein: 24gFat: 36gSaturated Fat: 16gCholesterol: 117mgSodium: 1028mgPotassium: 561mgFiber: 6gSugar: 7gVitamin A: 13877IUVitamin C: 27mgCalcium: 194mgIron: 13mg
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