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Photo: Iain Bagwell; Styling: Mary Clayton Carl Photo by: Photo: Iain Bagwell; Styling: Mary Clayton Carl

Butternut Squash Ravioli with Mushrooms

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.

Southern Living DECEMBER 2011

  • Yield: Makes 8 servings
  • 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.

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Butternut Squash Ravioli with Mushrooms recipe

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