Butternut Squash Ravioli with Mushrooms

4 Reviews
ADD YOUR REVIEW
Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on Time
25 Mins
Total Time
25 Mins
Yield
Makes 8 servings
December 2011
RECIPE BY Southern Living

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

Sandi218's Review

Sandi218
February 25, 2013
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

saracat
January 27, 2013
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

marx005
January 11, 2013
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

LynnieM
October 25, 2012
This was delicious. I put the ravioli on a bed of arugula, which made a beautiful presentation. Great for entertaining.
© Copyright . All rights reserved. Printed from https://www.myrecipes.com