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Sausage-Butternut Squash Ravioli
Recipes
Sausage-Butternut Squash Ravioli
6 servings
35 minutes total

Ingredients

  • 2 shallots, finely chopped
  • 6 cloves fresh garlic, finely chopped
  • 1 tablespoon fresh sage, finely chopped
  • 1 lb mild Italian chicken sausage
  • 3 cups reduced-sodium chicken broth (or stock)
  • 10 oz frozen (or fresh) cheese ravioli pasta
  • 4 cups fresh (or frozen) prediced butternut squash
  • 2 tablespoons garlic-herb butter
  • 3 cups fresh baby spinach
  • ¼ cup grated Parmesan cheese

Steps

    1. Chop shallots, garlic, and sage. Remove sausage from casing (wash hands). Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place sausage, garlic, and shallots in pan; cook 5–6 minutes, stirring to crumble meat, until no pink remains. Remove from pan; set aside.
    2. Pour stock in same pan; bring to a boil, then add pasta. Cook pasta 6 minutes, then add butternut squash. Cook 6–7 more minutes, stirring occasionally, or until two-thirds of the liquid has been absorbed and pasta and squash are tender.
    3. Reduce heat to low; return sausage mixture to pan. Stir in butter, spinach, and sage; cook and stir 3–4 minutes or until squash breaks apart when pressed with back of spoon. Remove pan from heat; stir in cheese. Serve.

Amount per ⅙ recipe serving: Calories 290, Total Fat 11g, Sat Fat 6g, Trans Fat 0g, Chol 95mg, Sodium 1270mg, Total Carb 21g, Fiber 3g, Sugars 3g, Protein 25g, Calc 15%, Vitamin A 150%, Vitamin C 30%, Iron 15%