This Butternut Squash Ravioli tastes like something straight from a cozy neighborhood restaurant, yet it’s on the table in just 20 minutes. The sauce blends butternut squash, cottage cheese, and Parmesan into a creamy, protein-rich base that perfectly coats every ravioli. It’s satisfying, comforting, and nourishing all at once. I’ve been making this on repeat whenever I want something that feels indulgent but still fits into a balanced, gut-friendly routine.

Lately, I’ve been pairing simple, whole-food dinners like this with Seed DS-01® Daily Synbiotic — my daily staple for digestion and nutrient absorption. It’s a small addition that helps my meals work harder for me and keeps my gut happy (which, let’s be honest, makes everything feel better).

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Why You’ll Love This Recipe

Ready in 20 minutes for quick, restaurant-style comfort
High-protein and high-fiber without heavy cream or flour
Rich, creamy texture with clean, simple ingredients
Naturally supports digestion and gut health
Easy to customize for dairy-free, vegetarian, or family-friendly versions

Ingredients

16 oz refrigerated cheese ravioli (or protein ravioli)
1 cup butternut squash cubes, steamed until fork-tender
½ cup chicken broth, plus more if needed
½ cup cottage cheese
¼ cup Parmesan cheese
1 shallot, diced
1 garlic clove, minced
1 tablespoon butter
1 tablespoon fresh sage, chopped
Salt, pepper, and red pepper flakes to taste
Optional garnish: toasted pepitas or crisp sage leaves

Ingredient Swaps

This recipe works beautifully with a few simple swaps depending on what’s in your kitchen.

No ravioli ? Cheese tortellini or gnocchi both pair perfectly with this sauce.
No cottage cheese ? Use Greek yogurt for a similar texture; just reduce the broth slightly.
Dairy-free ? Blend soaked cashews with broth and nutritional yeast for a dairy-free cream alternative.
No fresh sage ? Substitute thyme or rosemary for a more subtle herbal note.
Vegetarian ? Swap the chicken broth for vegetable broth without losing flavor.

Each version delivers the same rich and silky result while fitting your dietary needs.

How to Make Butternut Squash Ravioli

1. Cook the Ravioli

Bring a large pot of salted water to a boil and cook according to the package instructions. Reserve ½ cup of pasta water before draining.

2. Sauté the aromatics

Melt butter in a skillet over medium heat. Add shallot, garlic, and sage. Sauté until fragrant and lightly golden, about 2 to 3 minutes.

3. Blend the sauce

Combine steamed squash, broth, cottage cheese, Parmesan, and the sautéed aromatics in a blender. Blend until completely smooth, adding more broth or pasta water as needed for a creamy consistency.

4. Toss it together

Pour the sauce back into the skillet, add ravioli, and toss gently until the pasta is evenly coated. Add splashes of reserved pasta water as needed for a glossy, clingy finish.

5. Season and serve

Taste and adjust seasoning with salt, pepper, and red pepper flakes. Garnish with pepitas, Parmesan, or crisp sage leaves for texture and color.

The result is a creamy, high-protein pasta that tastes like comfort food but leaves you feeling balanced and nourished.

Recipe Tips

Steam until soft. The squash should be fork-tender before blending. If it’s undercooked, the sauce will taste gritty instead of smooth. Steaming keeps it light and vibrant in color, while roasting brings out more sweetness if you prefer a deeper flavor.
Use a high-speed blender. This ensures the sauce emulsifies properly and turns velvety. If you use an immersion blender, blend longer and scrape down the sides often.
Reserve pasta water. It’s liquid gold. The starch helps the sauce stick to the ravioli and adds body. Add it slowly while tossing to achieve that glossy, restaurant-style finish.
Don’t rush the aromatics. When sautéing shallot, garlic, and sage, give them a minute or two to caramelize. That golden color develops deep, savory flavor that balances the sweetness of the squash.
Adjust the salt at the end. Parmesan adds saltiness, so season after blending to avoid over-salting. Taste before plating.
Customize your texture. If you like a thicker, cheesy sauce, reduce the broth slightly. For something lighter, thin it with extra pasta water or broth.
For extra creaminess, stir in a small knob of butter or a splash of milk right before serving. It rounds out the flavor and makes the sauce feel extra luxurious.
Boost the protein. Using high-protein ravioli or adding a handful of white beans to the sauce gives this meal even more staying power.

Troubleshooting

Sauce too thick: Gradually add a few tablespoons of broth or pasta water and whisk until smooth. Don’t add too much at once — the sauce should coat the pasta, not drown it.
Sauce too thin: Add more steamed squash or a spoonful of cottage cheese and blend again. You can also let it simmer gently for a minute or two to thicken naturally.
Grainy texture: Blend longer on high speed or pass through a fine mesh sieve for a professional, silky finish. If your blender isn’t powerful, blend in two stages — first the squash and liquid, then add the cheese.
Flavor feels flat: Add a touch of salt, extra Parmesan, or a small squeeze of lemon juice to brighten it up. If you like a hint of spice, a pinch of red pepper flakes wakes up the flavor too.
Too sweet: Butternut squash varies in sweetness. Add a splash of broth and a pinch of salt to balance it out.
Sauce separates when reheated: Gently warm on low heat and stir constantly. A small splash of milk or broth helps bring it back together.

Storage and Meal Prep

Refrigerate: Store leftovers in an airtight container for up to 2 days.
Reheat: Warm gently on the stovetop with a splash of broth or milk to bring the sauce back to life. Avoid microwaving on high heat.
Make ahead: Steam the squash and sauté the aromatics earlier in the day. When ready to eat, just blend and toss for a fresh, fast dinner.
Freeze the sauce: You can freeze the blended butternut squash sauce (without ravioli) for up to a month. Thaw and blend again before using.

Meal prep tip: Keep the sauce and ravioli separate until you’re ready to serve. It helps maintain that creamy consistency without the pasta soaking up the sauce.

Kid-Friendly Options

Skip the spice. Leave out red pepper flakes for a milder flavor.
Add fun toppings. Let kids sprinkle their own Parmesan, breadcrumbs, or pepitas.
Hide the veggies. The sauce is creamy, slightly sweet, and full of flavor that most kids don’t even realize it’s made from squash.
Serve it their way. For younger kids, serve it as “orange mac and cheese.” The familiar look and taste make it an easy win.
Make it interactive. Turn it into a “build your bowl” night with separate toppings so everyone can customize their plate.

This recipe turns nutrient-dense ingredients into something even the pickiest eaters will love.

Why It’s Gut-Healthy

Every ingredient in this recipe works toward balance and digestion. Butternut squash is rich in prebiotic fiber, which feeds the good bacteria in your gut. Cottage cheese adds protein and creaminess without processed thickeners or heavy cream, while sage and garlic support natural gut function.

To complement meals like this, I take Seed DS-01® Daily Synbiotic every morning. It helps maintain a healthy gut microbiome, supports regularity, and improves nutrient absorption — all while fitting seamlessly into a food-first routine. It’s not about restriction, just making your food and body work better together.

Give It a Try

If you’re looking for a dinner that feels special but fits into a busy week, this Butternut Squash Ravioli is it. It’s wholesome, satisfying, and comforting, all without sacrificing nutrition. Pair it with a salad or roasted veggies, and you’ve got a dinner that looks gourmet but takes less time than ordering takeout.

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FAQs

Yes. Frozen butternut squash works perfectly in this recipe. Just steam or microwave it until tender before blending. The flavor and texture are nearly identical to fresh.

I love using refrigerated cheese ravioli for the creamiest flavor, but you can also use protein ravioli or even spinach and ricotta for extra nutrients. Avoid overly delicate ravioli, as they may tear during tossing.

Absolutely. Swap the chicken broth for vegetable broth and use dairy-free Parmesan or nutritional yeast. For a vegan version, blend cashews or silken tofu with the squash to replace cottage cheese.

This ravioli pairs perfectly with a simple green salad, roasted broccoli, or garlic bread. For a heartier meal, add grilled chicken or turkey meatballs on the side.

Yes. The butternut squash sauce can be made up to 3 days in advance. Store it in the fridge and blend again before reheating to restore its creamy texture.

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