Cheesy Ravioli with Squash and Spinach
Happy Sunday! Today’s recipe for Cheesy Ravioli with Squash and Spinach follows closely a recipe I saw in Taste of Home magazine. That recipe, Ravioli with Creamy Squash Sauce, by the Taste of Home Test Kitchen, calls for heavy cream to create a sauce for the ravioli, squash, and spinach. I changed things up a bit by using cottage cheese rather than heavy cream. It’s an interesting twist that I think works really well to achieve a creamy sauce without the heavy cream. Let’s get to it!
The Summary
Today we are making a great weeknight dish: Cheesy Ravioli with Squash and Spinach
Be sure to find the shoppable key ingredients and equipment at the end of the post
Cheesy Ravioli with Squash and Spinach
Cheesy Ravioli with Squash and Spinach
Start by bringing a large pot of 4 quarts of water to a boil. Cook the fresh ravioli for about 2 minutes. Then drain and set aside.
In a braiser or Dutch oven, melt the butter over medium heat and saute the garlic for about 30 seconds to one minute, just until it becomes fragrant. Then add the defrosted cubed squash. Saute for another minute or so and then add the spinach. Stir to wilt the spinach slightly.
Then add one cup of cottage cheese, and stir well to fully mix in the cottage cheese. Season with kosher salt and black pepper. Bring the mixture up to a simmer. Reduce the heat to low and add the drained ravioli. Gently stir in the ravioli to coat in the sauce and evenly mix with the squash and the spinach.
Add the remaining cottage cheese to the ravioli mixture and gently stir it in.
Cut the heat and it’s ready to serve.
Finishing Touches
Top each serving with the toasted walnuts.
Top with parmesan cheese and more black pepper if desired.
This is a really simple vegetarian recipe that is very quick to prepare and packs a satisfying flavor and texture punch. Under-boiling the ravioli is key because it will continue to cook in the sauce with the squash without overcooking and becoming mushy.
The cottage cheese curds don’t melt per se, but give a cheesy, creamy flavor and texture, providing the creaminess of a traditional cream sauce. Overall the dish feels lighter. The toasted walnuts add crunch and provide a real fall-flavor combination with the butternut squash. I hope you give this Cheesy Ravioli with Squash and Spinach a try; it might seem a little different – and it is! But it’s a great weeknight dinner. Take care and be well, xo Kelly
Key Ingredients and Equipment
Covered Cast Iron Braiser | DI ORO Silicone Spatula Set | OXO Colander | OXO Measuring Cup Set | Pasta Bowl Set
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