Butternut Squash Ravioli with Mushrooms

Name: Butternut Squash Ravioli with Mushrooms
Total time: 25 min
Yield: Makes 8 servings
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

4 Reviews

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Photo: Iain Bagwell; Styling: Mary Clayton Carl

Hands-on Time

25 Mins

Total Time

25 Mins

Yield

Makes 8 servings

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.

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

How to Make It

Step 1

Prepare ravioli according to package directions. Keep warm.

Step 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.

Step 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.

Step 4

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

Step 5

TRY THESE TWISTS!

Step 6

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

Step 7

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

Ratings & Reviews

Sandi218's Review

2013-02-25T03:31:15-05:00 Sandi218

Just did not like this - a lot of strong flavors in the herbs -- it's all I tasted. My husband seemed to like it - he ate his serving and mine. My husband described it as too grainy with all the herbs. He gave it 2 or 3 stars. I gave it one. Averaged those and got the two I rated above.

LynnieM's Review

2013-01-27T13:31:06-05:00 saracat

Followed the recipe as written. Delicious, even the next day. Will make again but will cut back on the amount of butter. Great idea about the arugula!

saracat's Review

2013-01-11T18:35:36-05:00 marx005

This was better than a similar dish I order from a local restaurant because of the addition of mushrooms. I will definitely make this again, but will add more sage and let it crisp more in the butter, but that's all I would change. Also, the recipe says it serves 8, but I think only if it is a first course; it fed two adults and two children with no leftovers as the main.

marx005's Review

2012-10-25T16:01:19-04:00 LynnieM

This was delicious. I put the ravioli on a bed of arugula, which made a beautiful presentation. Great for entertaining.

Butternut Squash Ravioli with Mushrooms

Ingredients

How to Make It

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Ratings & Reviews

Sandi218's Review

LynnieM's Review

saracat's Review

marx005's Review

Butternut Squash Ravioli with Mushrooms

Ingredients

How to Make It

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