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Recipes|Featured Main

Ravioli with Gorgonzola Squash Sauce

Ravioli with Gorgonzola Squash Sauce

Ravioli with Gorgonzola Squash Sauce Photo
Difficulty Level: Easy
  • Prep Time:
    10 Minutes
  • Cook Time:
    PT30M
    20 Minutes
  • Yield:
    2-4 servings
Simple, elegant and full of comfort. Serve with a light salad and a crisp white wine or hard cider for dinner for two, or serve as an appetizer for four.
Ingredients
  • 1 tablespoon butter or oil of choice
  • 1 (10 ounces) fresh or frozen and thawed ravioli
  • 1 cup cooked mashed squash (butternut, pumpkin, kabocha, hubbard, etc.)
  • 1 cup heavy cream
  • ¾ cup Gorgonzola cheese
  • ¼ teaspoon nutmeg
  • Pinch of ground sage (optional)
  • Salt and pepper to taste
  • 1 tablespoon chopped parsley (optional)
  • 12.78g butter or oil of choice
  • 1 (283.5g) fresh or frozen and thawed ravioli
  • 236.59ml cooked mashed squash (butternut, pumpkin, kabocha, hubbard, etc.)
  • 236.59ml heavy cream
  • 177.44ml Gorgonzola cheese
  • 1.07g nutmeg
  • Pinch of ground sage (optional)
  • Salt and pepper to taste
  • 12.78g chopped parsley (optional)

Simple, elegant and full of comfort. Serve with a light salad and a crisp white wine or hard cider for dinner for two, or serve as an appetizer for four.

Preparation
STEP 1

Heat butter or oil in a large pan over medium-high heat. Add ravioli and brown lightly on both sides. Remove from pan and keep warm.

STEP 2

Add squash, cream, Gorgonzola, nutmeg and sage (if using). Stir well to dissolve cheese. Add salt and pepper to taste.

STEP 3

Add ravioli back to pan and coat with sauce, or plate ravioli and pour sauce over.

STEP 4

Garnish with chopped parsley (if using).

Options

For a heartier entrée, add 1/4 cup of cooked chopped bacon, pancetta, prosciutto, ham, plant-based meats or chopped walnuts. This dish would also work with goat cheese instead of Gorgonzola.

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