Butternut Squash Ravioli in a Red Pepper Cream Sauce
This Butternut Squash Ravioli is served in a luxuriously delectable Red Pepper Cream Sauce for the perfect Meatless Monday!
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Servings: 10 people
- 1 package store bought fresh lasagne sheets
- 1 tbsp olive oil divided
- 1 cup chopped butternut squash
- 1/2 cup chicken or vegetable broth
- 1/2 red onion chopped
- 2 cloves garlic minced
- 1 cup mixed mushrooms
- 1 tbsp dry white wine optional
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup kale chopped
- 1/4 cup Parmesan cheese
Red Pepper Alfredo
- 2 red peppers, roasted
- 1 tbsp olive oil
- 2 tbsp butter
- 1 clove garlic minced
- 2 tsp flour
- 3/4 cup cream
- 1/4 cup Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
Cut butternut squash into 1/2-inch pieces and sauté with olive oil for 10 minutes.
Add red onion, mushrooms and garlic, cooking until mushrooms release juices, about 5-6 min. Add wine, salt and pepper and cook for another 2 min. Add kale, parmesan cheese and lemon juice, stirring well and removing from heat.
Run lasagne sheets under hot water one at a time for 20-30 seconds until pliable. Place wet sheet on a floured surface.
Cut sheet in three.Add about 1-2 tsp of filling to lasagne sheet, and sprinkle some flour on the wet lasagne sheet to make it sticky.
Fold each segment over and press down to get rid of air bubbles where filling is. Use a fork if necessary to press pasta down to stick.
Once you have all your raviolis (I recommend about 4-5 raviolis per person, they are pretty big!), drop them each delicately into a large pot of boiling water and cook for about 2 minutes until ravioli floats to the top and the pasta is al dente.
Serve ravioli with red pepper cream sauce, and garnish with parmesan cheese, fresh basil and salt & pepper. Ravioli also freezes well up to 3 months once cooked.
Preheat oven to 425 degrees. Slice peppers in half, getting rid of seeds and white pith. Drizzle with about 1 tbsp of olive oil, then cook in oven for 30 min. Remove and set aside.
Heat olive oil in pan and once hot, add garlic and butter. Once butter is melted, add flour, then whisk in cream and cheese slowly. Add salt and pepper, and then simmer sauce for 4-5 min on low.
Add red peppers, then mix together in a blender or Magic Bullet to puree the red pepper and create a smooth, creamy sauce. Serve overtop of butternut squash ravioli and enjoy!
Calories: 365kcal | Carbohydrates: 49g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 512mg | Potassium: 347mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3299IU | Vitamin C: 42mg | Calcium: 103mg | Iron: 1mg