Butternut Squash Ravioli with Mushrooms

Butternut Squash Ravioli with Mushrooms Recipe
Photo: Iain Bagwell; Styling: Mary Clayton Carl
Thanks to store-bought ravioli, Butternut Squash Ravioli with Mushrooms comes together quickly. Offer this indulgent ravioli as a side dish or or as a meatless main dish.

Yield:

Makes 8 servings
Total time: 25 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes

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

Preparation

1. Prepare ravioli according to package directions. Keep warm.

2. Melt 2 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms; sauté 3 to 5 minutes or until lightly browned. Add garlic and shallots; sauté 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.

Note: We tested with Whole Foods 365 Everyday Value Butternut Squash-Filled Ravioli.

TRY THESE TWISTS!

Cheese Ravioli with Mushrooms: Substitute 2 (8-oz.) packages three cheese-filled ravioli for butternut squash ravioli.

Sweet Potato Gnocchi with Mushrooms: Substitute 1 (16-oz.) package sweet potato gnocchi for ravioli.

Note:

December 2011
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