Spinach Artichoke Ravioli with Butternut Squash Alfredo Sauce

Spinach Artichoke Ravioli with Butternut Squash Alfredo Sauce

 

This post has been sponsored by Prego®. All opinions and recipe ideas are my own.

Ah Fall, you are finally here. The kids are back in school, the leaves are starting to change and pumpkin spice everything abounds. Halloween and Thanksgiving are on the horizon and you may have even started shopping for those holiday gifts. The last thing you want to worry about is “What am I going to put on the dinner table tonight?”

I’ve got you covered with this easy Fall pasta dish you can have whipped up in under 30 minutes. Whether you’re cooking for just you and the fam or a small group of friends, this dish will have your guests asking for the recipe before they head back out into the crisp night air.

Spinach Artichoke Ravioli with Butternut Squash Alfredo Sauce

Your first step will involve peeling a medium-sized butternut squash. This can be done easily with a vegetable peeler. Next you are going to want to slice the squash in half and use a metal spoon to scrape out the insides. Once the insides and seeds have been removed, take a sharp knife and dice the entire squash into one inch cubes.

In a medium sized sauce pot, bring 32 ounces of chicken broth to a boil. Add your cubed butternut squash and set a timer for 20 minutes.

Spinach Artichoke Ravioli with Butternut Squash Alfredo Sauce

While your butternut squash is boiling, bring a large pot of salted water to a rolling boil.

When your timer has reached the ten minute mark put your ravioli into the salted boiling water and cook according to the packaged directions. This should take about ten minutes.

Spinach Artichoke Ravioli with Butternut Squash Alfredo Sauce

Once your butternut squash is fork tender remove it from the heat.

In a large mixing bowl combine half of your cooked butternut squash and a jar of Prego® Artisan Three Cheese Alfredo Sauce. Add in a dash of salt and a teaspoon of pumpkin pie spice blend. If you don’t have pumpkin pie spice blend on hand you can achieve the same flavor with a mixture of cinnamon, ginger, nutmeg and allspice.

Spinach Artichoke Ravioli with Butternut Squash Alfredo Sauce

Use an immersion blender to combine the squash, spices and Prego Artisan Three Cheese Alfredo Sauce. If you don’t have an immersion blender transfer your sauce to a standing blender and pulse until smooth and creamy.

Spinach Artichoke Ravioli with Butternut Squash Alfredo Sauce

Once your sauce is prepared, your pasta should be fully cooked. Simply drain the ravioli and top with your butternut squash Alfredo sauce. Take the reserved, cooked butternut squash and spoon it on top of the pasta sauce. Garnish with parsley and serve with a slice of nice crusty bread.

Spinach Artichoke Ravioli with Butternut Squash Alfredo Sauce

RECIPE

Spinach Artichoke Ravioli with Butternut Squash Alfredo Sauce

Ingredients:

  • 1 medium butternut squash
  • 14.5 ounce jar of Prego Artisan Three Cheese Alfredo Sauce
  • 18 ounces spinach artichoke ravioli
  • 32 ounces chicken stock
  • 1 tsp pumpkin pie spice blend
  • salt

Instructions:

  1. Peel your butternut squash.
  2. Cut your squash in half and use a metal spoon to scoop out the insides and seeds.
  3. Cut the squash into one inch cubes.
  4. Bring your chicken stock to a boil. Add squash and cook for 20 minutes or until fork tender.
  5. Bring a pot of salted water to a boil and cook pasta according to directions.
  6. Once your squash is cooked remove it from the heat.
  7. Transfer half of the butternut squash to a mixing bowl and add in your Prego Artisan Three Cheese Alfredo Sauce, pumpkin pie spice and a dash of salt.
  8. Use an immersion blender or regular blender to combine these ingredients until smooth and creamy.
  9. Drain your pasta.
  10. To assemble, place ravioli in a serving bowl. Top pasta with sauce. Top sauce with reserved butternut squash.
  11. Garnish with fresh parsley (optional)

How about you. Do you have a go-to pasta dish to cook up in under thirty minutes or a favorite recipe for Fall? Sound off in the comment section below.

Spinach Artichoke Ravioli with Butternut Squash Alfredo Sauce - WheresAmanda.com