Store-bought ravioli speeds assembly of this cozy, restaurant-quality dish that tastes so good, your family won’t notice it’s meatless.
—TASTE OF HOME TEST KITCHEN
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
1 package (9 ounces) refrigerated cheese ravioli
3 garlic cloves, minced
2 tablespoons butter
1 package (12 ounces) frozen cooked winter squash, thawed
1 package (6 ounces) fresh baby spinach
1 cup heavy whipping cream
1/3 cup vegetable broth
1/4 teaspoon salt
1 cup chopped walnuts, toasted
1. Cook ravioli according to the package directions.
2. Meanwhile, in a Dutch oven, saute garlic in butter 1 minute. Add the squash and spinach; cook 2-3 minutes longer or until spinach is wilted. Stir in cream, broth and salt. Bring to a gentle boil; cook 6-8 minutes or until slightly thickened.
3. Drain ravioli; add to squash mixture. Toss to coat. Sprinkle with walnuts.