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Creamy Ravioli with Roasted Red Onion and Squash

It's only November, but it's starting to feel a lot like winter out there (brrrrrr), so we thought that we'd bring in some delicious fall flavours back into the kitchen one last time. This recipe is sure to please any guest or perfect for those nights where you just want to sidle up with glass of wine and get your cozy on.



WHAT YOU'LL NEED

• 4 cups peeled and cubed butternut squash • 1 red onion, chopped • 1 tbsp olive oil • 1/4 tsp garlic powder • 1/4 tsp each salt and pepper • 400g ravioli (cheesy filling of your choosing) • 1/2 cup heavy whipping cream (35%)

• Zest of 1/2 lemon • 6 sage or oregano leaves, chopped


In bowl, toss together squash, red onion, olive oil, garlic powder, salt and pepper. Arrange, in single layer, on greased, rimmed, baking sheet. Bake in 425°F oven until squash and onion are are tender and lightly golden, about 20 minutes.


In large pot of boiling salted water, cook ravioli according to package directions. Drain and set aside. In same pot, combine cream, half of the lemon zest, herbs and remaining salt and pepper. Simmer over medium low heat for 5 minutes. 


Stir in ravioli and squash; transfer to serving platter. Top with remaining zest.

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