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Butternut Squash Ravioli

What I cook when I don't feel like cooking!

Prep Time 15 minutes
Cook Time 10 minutes
Servings 2


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


  • ricotta cheese
  • balsamic glaze


For the pesto:

  1. Add the baby kale, nuts, Parmesan, and olive oil to a small blender and pulse until the ingredients become a paste.

For the ravioli:

  1. If you haven't already roasted the butternut squash. Roast at 450 for 30 minutes.

  2. Put a medium pot of water on the stove to boil.

  3. Thinly slice the shallot.

  4. Clean and wash the mushrooms.

  5. Add the olive oil to a medium skillet. Add the shallots, mushrooms, and cooked butternut squash to the pan. Cook for 5-7 minutes.

  6. Add the kale and cook for another 2-3 minutes until wilted.

  7. Add the pesto to the vegetables and mix in.

  8. Once the water is boiling, add the ravioli. Cook for 3 minutes.

  9. After 3 minutes, turn the heat off and scoop ravioli into the skillet.

  10. Mix together the ravioli and the vegetable together.

  11. Serve with Parmesan, and anything else have on hand. I add ricotta and balsamic glaze if I have it.)