Baked Ravioli With Butternut Squash Cream Sauce

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Makes: 6 servings adjust
A creamy butternut squash, brown butter, and sage sauce livens up frozen cheese-filled ravioli. A quick visit under the broiler just before serving, and the end result is crispy perfection.

Directions
 

Step 1

Thaw squash puree; toast walnuts; preheat broiler.

Ingredients

  • 22 ounces Frozen Cheese Ravioli

Step 2

Cook ravioli according to package directions, omitting salt and fat. Drain.

Ingredients

  • 1⁄2 cup Walnuts, toasted, chopped
  • 1⁄2 cup Vegetable Broth
  • 6 tablespoons Cream Cheese with Chives
  • 1⁄4 teaspoon Salt
  • 1⁄4 teaspoon Freshly Ground Black Pepper
  • 12 ounces Frozen Butternut Squash Puree, thawed

Step 3

Place sauce ingredients in a food processor; process until smooth.
 

Step 4

Divide ravioli evenly among 6 shallow baking dishes coated with cooking spray. Spoon cream sauce evenly over ravioli in dishes.

Ingredients

  • 2 tablespoons Butter
  • 12 leaves Fresh Sage
  • 3⁄4 cup Shredded Italian Blend Cheese

Step 5

Melt butter in a large nonstick skillet over medium-high heat. Add sage; saute 3 minutes or until bubbles subside and butter begins to brown. Drizzle butter mixture evenly over sauce. Sprinkle evenly with cheese.
 

Step 6

Place dishes on a large rimmed baking sheet. Broil 3 minutes or until cheese melts and begins to brown.
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