Ravioli With Butternut Squash Sauce

READY IN: 55mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 8
    ounces commercial gluten-free ravioli (fresh or frozen)
  • 1
    tablespoon olive oil or 1 tablespoon butter
  • 14
    onion, sliced
  • 1
    garlic clove, chopped
  • 1
    lb butternut squash, peeled and cut into 1-inch cubes
  • 400
    ml vegetable stock or 400 ml water, and vegetable soup base
  • 100
    ml milk (almond, soy, whole milk, half & half, or heavy cream)
  • salt and black pepper
  • 1
    tablespoon cilantro or 1 tablespoon parsley, chopped
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DIRECTIONS

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