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Butternut Squash Ravioli

This Butternut Squash Ravioli feels restaurant-level but comes together in just 20 minutes. A creamy, high-protein sauce made from butternut squash, cottage cheese, and Parmesan coats every bite of tender ravioli. It’s cozy, balanced, and naturally gut-friendly — the perfect weeknight dinner that’s secretly nourishing.
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Prep Time 5 minutes
Cook Time 11 minutes
Total Time 16 minutes
SERVINGS: 4

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 grated 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

Instructions

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  • Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until tender. Before draining, reserve ½ cup of pasta water to use in the sauce later.
  • In a large skillet, melt the butter over medium heat. Add the diced shallot, minced garlic, and chopped sage. Cook for 2 to 3 minutes until fragrant and slightly golden, being careful not to burn the garlic.
  • In a blender, combine the steamed butternut squash, chicken broth, cottage cheese, Parmesan, and the sautéed aromatics (butter included). Blend on high until completely smooth and creamy, scraping down the sides if needed. If the sauce feels too thick, add another splash of broth or pasta water until it reaches your desired consistency.
  • Pour the sauce back into the skillet over low heat. Add the cooked ravioli and toss gently to coat each piece evenly. Add small splashes of pasta water as you stir to create a glossy, clingy sauce.
  • Taste and season with salt, pepper, and red pepper flakes. Plate the ravioli and garnish with pepitas, crisp sage leaves, or a sprinkle of extra Parmesan. Serve immediately while warm and creamy.

Notes

Recipe Notes

  • Use fresh or frozen squash: Both work perfectly in this recipe. If using frozen, make sure it’s fully thawed and drained before blending so your sauce doesn’t get watery.
  • Make it extra cozy: Roast your butternut squash instead of steaming for a deeper, caramelized flavor. Just toss the cubes in olive oil, salt, and pepper, and roast at 400°F for 20 to 25 minutes.
  • Go dairy-free with ease: Cashew cream or a dairy-free Greek-style yogurt make great swaps for cottage cheese. Add nutritional yeast for a cheesy flavor boost.
  • For the perfect sauce consistency: Add your pasta water slowly. You’ll know it’s right when the sauce clings to the ravioli and has a light sheen.
  • Garnish ideas: Toasted pepitas, crispy sage, or shaved Parmesan add texture and make it look restaurant-worthy.
  • For meal prep: Keep the ravioli and sauce in separate containers. When ready to serve, heat the sauce slowly and toss fresh pasta straight in for best results.
  • Season to taste: Cottage cheese and Parmesan both add salt naturally, so taste before adding more. Start light, then build the flavor.
  • Storage tip: If the sauce thickens too much after chilling, whisk in a splash of broth or milk when reheating. It’ll return to its silky texture right away.

Nutrition

Serving: 1 | Calories: 480kcal | Carbohydrates: 54g | Protein: 22g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 1026mg | Potassium: 198mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3900IU | Vitamin C: 8mg | Calcium: 132mg | Iron: 12mg