Nothing says fall like this butternut squash ravioli! Featuring roasted squash, sautéed kale, and a garlic sage sauce, this is a cozy and flavorful meal the entire family will enjoy!
$12.40 per recipe / $2.07 per serving
I’m so excited when the seasons change because it means a new group of flavors to cook with and enjoy.
I had a package of butternut squash ravioli that I knew would be delicious, but I wanted to elevate it a little bit. So I threw in some seasonal ingredients and the result was delicious!
This recipe works because it’s:
- A balance of flavors. The sweetness of the roasted butternut squash pairs beautifully with the savory garlic sage sauce, while the apple cider vinegar adds a subtle tang that brightens the dish. The crumbled feta provides a salty, creamy contrast, tying it all together.
- So easy to throw together. Using the packaged ravioli makes this recipe a breeze! It comes together in under 20 minutes!
- Simple but elegant. This recipe uses pre-packaged ravioli but feels gourmet thanks to the fresh herbs, roasted veggies, and rich, flavorful sauce. It’s quick to prepare yet impressive enough for a special meal.
This recipe was adapted from Love and Lemons.
Step-by-Step Instructions
Heat a large pot of water until boiling. Cook a 16 ounce package of butternut squash ravioli according to package directions. Drain once done cooking.
While the pasta is cooking spray a small pan with avocado oil and add 2 cups of roasted butternut squash and 4 leaves of chopped kale. Cook until kale has softened and squash is warm.
While the ravioli and veggies are cooking, heat 3 Tablespoons of olive oil in a large skillet over medium heat. Add 2 teaspoons of minced garlic and 10 fresh sage leaves and cook until fragrant (about 3 minutes).
Add in 2 Tablespoons of apple cider vinegar, 1 teaspoon fresh thyme leaves, ¼ teaspoon of salt and cook for 2 minutes, stirring constantly.
Add the drained ravioli to the pan and stir to make sure all of the pasta is covered. Add in the kale and squash and mix in well. Top the ravioli with ¼ cup chopped walnuts, black pepper, and 1/4 cup crumbled feta cheese. Serve warm.
Recipe Tips and Substitutions
I get the 2 pack of butternut squash ravioli from Costco when it goes on sale. Throw them in the freezer and you can use them throughout the season!
You can meal prep for this recipe by roasting the butternut squash and cutting the kale beforehand. It will take much less time to warm the squash when you’re getting the ravioli ready, than it would to roast it.
Or if you don’t want to roast the squash, cook a steamable bag of squash in the microwave and then saute it for a few minutes with the kale to brown the sides.
The easiest way to do the herbs, is to buy a poultry herb blend, if available! It will come with both thyme and sage.
The original recipe called for white wine, but I substituted with apple cider vinegar. Here are some other possible white wine substitutes:
- Chicken or vegetable broth
- Apple juice
- White grape juice
- White wine vinegar
- Ginger ale
- Water
Recipe Costs
This recipe costs $12.40 to make which is $2.07 a serving! You would pay much more than that for one serving of a ravioli dish like this at a restaurant, so better to make it at home 🙂
- Butternut squash ravioli (buy them on sale at Costco!) – $5.25
- Avocado oil spray – $0.18
- Butternut squash – $1.80
- Kale – $1.00
- Olive oil – $0.59
- Garlic – $0.10
- Sage leaves – $0.83
- Apple cider vinegar – $0.18
- Thyme leaves $0.28
- Salt – $0.03
- Walnuts – $0.73
- Black pepper $0.03
- Feta cheese – $1.40
Serve This With
FAQs
If you don’t have fresh sage, you can use dried sage, but reduce the amount to about 1 teaspoon since dried herbs are more concentrated. Alternatively, other fresh herbs like rosemary or basil can work, though the flavor will be slightly different.
If you have a nut allergy or prefer something different, you can substitute the walnuts with toasted pumpkin seeds (pepitas) or sunflower seeds for a similar crunch.
To roast butternut squash, peel and dice the squash into cubes, toss with olive oil, salt, and pepper, and roast at 400°F (200°C) for 25-30 minutes, or until tender and lightly browned.
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Easy Butternut Squash Ravioli with Kale
Ingredients
- 16 ounces butternut squash ravioli
- avocado cooking spray
- 2 cups roasted butternut squash, see note 1
- 4 leaves kale, chopped
- 3 Tablespoons olive oil
- 2 teaspoons minced garlic
- 10 fresh sage leaves
- 2 Tablespoons apple cider vinegar
- 1 Teaspoon fresh thyme leaves
- salt, to taste
- ¼ cup chopped walnuts
- pepper, to taste
- ¼ cup feta cheese
Instructions
- Heat a large pot of water until boiling. Cook butternut squash ravioli according to package directions. Drain once done cooking.
- While the pasta is cooking spray a small pan with avocado oil and add roasted butternut squash and chopped kale. Cook until kale has softened and squash is warm.
- While the ravioli and veggies are cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and fresh sage leaves and cook until fragrant (about 3 minutes).
- Add in apple cider vinegar, fresh thyme leaves, salt and cook for 2 minutes, stirring constantly.
- Add the drained ravioli to the pan and stir to make sure all of the pasta is covered. Add in the kale and squash and mix in well. Top the ravioli with chopped walnuts, black pepper, and crumbled feta cheese. Serve warm.