Butternut Squash Ravioli Recipe
made with spinach mushroom risotto with butternut cream sauce and choice of soup or salad.
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Ingredients
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Butternut Cream Sauce
Method
Cooking and Sauce Preparation
- 1
Cook the Ravioli
In a large pot of boiling salted water, cook the ravioli until they float to the surface, about 3-4 minutes. Remove with a slotted spoon.
- 2
Make the Butternut Cream Sauce
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in butternut squash puree and heavy cream. Simmer for 5 minutes and season with salt and pepper.
- 3
Serve
Toss the cooked ravioli in the butternut cream sauce. Serve with a choice of soup or salad.