I love butternut squash ravioli but was never quite sure what flavors would best complement the squash. Turns out that creamy spinach, chicken sausage and a hint of sweet spice are the perfect go-alongs.
—Mary Brodeur, Millbury, MA
Takes: 30 min. • Makes: 4 servings
1 pkg. (18 oz.) frozen butternut squash ravioli
2 pkg. (10 oz. each) frozen creamed spinach
1 Tbsp. olive oil
1 pkg. (12 oz.) fully cooked apple chicken sausage links, cut into 1/2-in. slices
1 tsp. maple syrup
1/4 tsp. pumpkin pie spice
1. Cook ravioli according to the package directions. Prepare spinach according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add sausage; cook and stir until browned, 2-4 minutes.
2. Drain the ravioli. Add ravioli, spinach, maple syrup and pie spice to sausage; heat through.
11/2 cups: 532 cal., 16g fat (4g sat. fat), 64mg chol., 1409mg sod., 69g carb. (19g sugars, 4g fiber), 26g pro.