Ravioli with Butternut Squash Sauce

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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.


8 oz (227 g) commercial fresh or frozen gluten-free ravioli
1 Tbsp olive oil or butter
1/4 onion, sliced
1 clove garlic, chopped
1 lb (450 g) butternut squash peeled and cut into 1-inch cubes
400 ml vegetable stock or water and vegetable soup base
100 ml milk (almond, soy, whole milk, half & half, or heavy cream)
Salt and black pepper to taste
1 Tbsp cilantro or parsley, chopped


  1. Cook ravioli according to the package instructions.
  2. In the meantime, heat olive oil or butter in a soup pan and sauté onion and garlic.
  3. Add squash and vegetable stock and cook until the squash becomes soft.
  4. Puree the sauce using a hand blender or blender.
  5. Add milk and adjust the taste with salt and pepper.
  6. Place ravioli in two dishes, pour the sauce, and top with chopped cilantro or parsley.
  7. Infuse love and serve!

Servings: 2