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9 Sensational Butternut Squash & Sage Ravioli Bake

Butternut Squash & Sage Ravioli Bake
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Enjoy this warm and comforting Butternut Squash & Sage Ravioli Bake. It captures the deep roots of tradition with a fresh, seasonal twist perfect for an autumn dinner.

Ingredients

Scale
  • 1 pound butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 teaspoon ground nutmeg
  • 2 (9 ounce) packages refrigerated butternut squash ravioli
  • 1/2 cup heavy cream
  • 1/4 cup fresh sage leaves, chopped
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Toss the cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes, until tender.
  3. In a medium bowl, mix the ricotta cheese, Parmesan cheese, egg, and nutmeg until smooth.
  4. Cook the ravioli according to package directions until al dente. Drain well.
  5. In a large bowl, gently combine the cooked ravioli, roasted squash, ricotta mixture, heavy cream, and chopped sage.
  6. Spread half of the ravioli mixture into the prepared baking dish. Sprinkle with half of the mozzarella cheese.
  7. Top with the remaining ravioli mixture and the rest of the mozzarella cheese.
  8. Bake for 25 to 30 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  9. Let it rest for 5 minutes before serving.

Notes

  • This dish balances the richness of the squash with fresh sage.
  • Feel free to add a pinch of cinnamon to the squash roasting for extra warmth.
  • Remember, Spoon loves slow cooking; if you have time, roast the squash longer for deeper flavor.
  • Sprout suggests using fresh sage for the best aroma and taste.

Nutrition

Find it online: https://spoonsprout.com/butternut-squash-sage-ravioli-bake/