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. 

Top each serving with the toasted walnuts. Then top with parmesan cheese and more black pepper if desired.