Butternut Squash Ravioli is my go-to for what I cook when I don’t feel like cooking! We cook at home 6-7 nights a week, so there are definitely times that I am looking for something that healthy and quick to make and still tastes to delicious. When it’s one of those mights, I overwhelmingly cook this butternut squash ravioli. It has everything that I love, namely cheese, vegetables, and carbs. And there are endless options to modify and change it up!
Butternut Squash Ravioli
What I cook when I don't feel like cooking!
Ingredients
For the pesto:
- 1 cup baby kale
- 1/4 cup pine nut (or other nut on hand)
- 3 tbsp finely grated Parmesan
- 2 tbsp olive oil
For the ravioli
- 1 package Trader Joes Butternut Squash Ravioli
- 1 shallot
- 1 lb butternut squash
- 4-5 baby portabella mushrooms
- 1 cup baby kale
- 1/4 cup pesto
- 1/4 cup Parmesan
Optional
- ricotta cheese
- balsamic glaze
Instructions
For the pesto:
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Add the baby kale, nuts, Parmesan, and olive oil to a small blender and pulse until the ingredients become a paste.
For the ravioli:
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If you haven't already roasted the butternut squash. Roast at 450 for 30 minutes.
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Put a medium pot of water on the stove to boil.
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Thinly slice the shallot.
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Clean and wash the mushrooms.
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Add the olive oil to a medium skillet. Add the shallots, mushrooms, and cooked butternut squash to the pan. Cook for 5-7 minutes.
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Add the kale and cook for another 2-3 minutes until wilted.
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Add the pesto to the vegetables and mix in.
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Once the water is boiling, add the ravioli. Cook for 3 minutes.
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After 3 minutes, turn the heat off and scoop ravioli into the skillet.
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Mix together the ravioli and the vegetable together.
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Serve with Parmesan, and anything else have on hand. I add ricotta and balsamic glaze if I have it.)
Meal Prep Tips
- Check out February’s meal plan for more tips!
- Cook the butternut squash as part of your meal prep over the weekend.
- Make the pesto during meal prep over the weekend.
- Stock up on the ravioli and keep it in your fridge. This is a great meal for a fridge cleanout.
Substitutions
This recipe has endless options for substitutions.
- Ravioli: You can use any ravioli that you like, I look for ones that have lower saturated fat.
- Pesto: I love pesto (mostly because I don’t eat tomato sauce), but also because you can make it with anything. Swap basil for kale, pistachios for pine nuts or any other nut!
- Veggies: I am partial to butternut squash and mushrooms, but you can really use any leftover veggies in your fridge. This is an excellent fridge cleanout meal.
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