Creamy Ravioli with Squash Lemon and Chives
Indulge in the rich, comforting flavors of this Creamy Ravioli with Squash, Lemon, and Chives—a dish that combines velvety cheese or spinach-filled ravioli with the natural sweetness of roasted butternut squash. This easy yet elegant recipe balances the creamy Parmesan sauce with a zesty hint of fresh lemon juice and zest, while minced garlic and butter add depth and aroma. Finished with a sprinkle of fresh chives for a pop of color and herbal brightness, this restaurant-quality meal comes together in just 45 minutes. Perfect for weeknight dinners or an intimate dinner-for-two, this recipe is a celebration of cozy textures and vibrant flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 9 oz store-bought ravioli (cheese or spinach filling recommended)
- 2 cups butternut squash, peeled and cubed
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp lemon zest (from 1 lemon)
- 1 tbsp fresh lemon juice
- 2 tbsp fresh chives, chopped
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat the oven to 400°F (200°C).
Toss the cubed butternut squash with 2 tablespoons of olive oil and a pinch of salt and pepper on a baking sheet. Roast for 20-25 minutes, or until the squash is tender and golden on the edges.
While the squash is roasting, bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions. Reserve 1/2 cup of the pasta water, then drain the ravioli.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Stir in the heavy cream and bring to a gentle simmer. Let the cream cook for 2-3 minutes to thicken slightly.
Add the grated Parmesan cheese to the cream sauce, stirring until it melts and becomes smooth. Stir in the reserved pasta water a little at a time to adjust the sauce's consistency as needed.
Add the roasted butternut squash to the skillet with the sauce. Stir in the lemon zest, lemon juice, salt, and black pepper.
Gently toss the cooked ravioli in the sauce, ensuring the pasta is evenly coated.
Divide the ravioli and sauce between serving bowls and garnish with the chopped chives. Serve immediately.
Nutrition Facts
Calories |
2341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.8 g | 227% | |
| Saturated Fat | 92.6 g | 463% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 4838 mg | 210% | |
| Total Carbohydrate | 123.0 g | 45% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 11.0 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1275 mg | 98% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1231 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
