Community Recipe
from [margow2108]
Baked Ravioli with Squash Cream Sauce

Baked Ravioli with Squash Cream Sauce

  • Yield: 6 servings
  • Prep time:10 Minutes
  • Cook time:14 Minutes


  • 22 ounce(s) package frozen light cheese ravioli (Celentano)
  • 2 tablespoon(s) butter
  • 12 fresh sage leaves
  • 3/4 cup(s) shredded reduced fat 4 cheese italian blend cheese
  • Sauce:
  • 1/2 cup(s) chopped walnuts
  • 1/2 cup(s) vegetable broth
  • 6 tablespoon(s) 1/3 less fat cream cheese
  • 1 tablespoon(s) chopped fresh chives
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 12 ounce(s) yellow squash, seeded and chopped


Preheat broiler.

Cook ravioli according to package directions, omitting salt and fat. Drain.

While ravioli cooks, prepare cream sauce (blend all ingredients, makes 6 (6tbsp) servings

Divide ravioli evenly among 6 shallow baking dishes coated with cooking spreay. Spoon cream sauce evenly over ravioli in dishes.

Melt butter in a large nonstick skillet over medium high heat. Add sage; sauté 3 mins or until butter begins to brown. Drizzle butter mixture evenly over sauce. Sprinkle evenly with cheese.

Place dishes on a large rimmed baking sheet. Broil 3 mins or until cheese melts and begins to brown

Calories 381; fat 19.2; protein 16.2; carb 36.7; fiber 2.9

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Baked Ravioli with Squash Cream Sauce recipe