EASY BUTTERNUT SQUASH RAVIOLI WITH CREAM SAUCE

Easy Butternut Squash Ravioli With Cream Sauce image

Provided by Nor Mac

Time 25m

Number Of Ingredients 11

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10-12 oz butternut squash ravioli
1/2 large red bell pepper
3 green onions
1 clove garlic large clove
3 oz cream cheese
3 Tbsp sour cream
1/2- 3/4 c reserved water from cooked ravioli
salt and pepper
1/4 c shredded parmesan cheese (not kraft canned )
2 Tbsp butter
1 Tbsp olive oil

Steps:

1. Chop green onion. Chop white bulb of onions and set aside.
2. Chop green part of green onion and set aside.
3. Cut bell pepper in half. Remove seeds. Spray outer and inner parts of pepper with olive oil. Lightly salt and pepper. Place on pan and roast on high 400-425 degree oven until charred and softened. I use my air fryer. You may use any type of oven.
4. Remove pepper from oven. Chop pepper and set aside.
5. Turn burner on high heat. boil water for ravioli.
6. While water is on burner proceed to next steps.
7. Place a bit of olive oil in non stick sauce pan. Add chopped or pressed garlic to pan with whites of green onion. Cook until fragrant (not browned.) It should take 1 minute. Remove from stove.
8. At this time. Add ravioli to boiling water. Proceed to next step.
9. Reserve 3 /4 c water from ravioli When ravioli is almost cooked through. Add 1/2 c of water to saucepan with garlic and onion.
10. Add in the sour cream, butter, speadable cream cheese, and Parmesan-cheese. Cook on low until cream cheese is melted. Bring to a boil while stirring. If mixture is to thick add a little bit more of the reserved water.
11. Continue to boil stirring constantly until it boils down and thickens.
12. Add in the roasted bell pepper and cook one minute. Salt and pepper to taste.
13. Drain ravioli.
14. Plate ravioli. Top with sauce. Garnish with green onion.