RAVIOLI WITH BUTTERNUT SQUASH SAUCE
This is a simple fall weekday night recipe that uses commercial fresh or frozen ravioli. Instead of butternut squash, you can also use other types of winter squash, such as kabocha or buttercup squash, or sweet potatoes. For more healthy gluten-free, pesco-vegetarian recipes, please visit www.InnerHarmonyNutrition.com.
Provided by InnerHarmonyNutriti
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cook ravioli according to the package instructions.
- In the meantime, heat olive oil or butter in a soup pan and sauté onion and garlic.
- Add squash and vegetable stock and cook until the squash becomes soft.
- Puree the sauce using a hand blender or blender.
- Add milk and adjust the taste with salt and pepper.
- Place ravioli in two dishes, pour the sauce, and top with chopped cilantro or parsley.
- Infuse love and serve!
Nutrition Facts : Calories 201.1, Fat 8.8, SaturatedFat 2.1, Cholesterol 6.8, Sodium 34.2, Carbohydrate 30.7, Fiber 4.8, Sugar 5.6, Protein 4.1
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