Cheesy Ravioli with Squash and Spinach

kelly's kitchen, recipes, Style at a Certain Age

Happy Sunday! Today’s recipe for Cheesy Ravioli with Squash and Spinach follows closely a recipe I saw in Taste of Home magazine. That recipe, Ravioli with Creamy Squash Sauce, by the Taste of Home Test Kitchen, calls for heavy cream to create a sauce for the ravioli, squash, and spinach. I changed things up a bit by using cottage cheese rather than heavy cream. It’s an interesting twist that I think works really well to achieve a creamy sauce without the heavy cream. Let’s get to it! 

The Summary

  Today we are making a great weeknight dish: Cheesy Ravioli with Squash and Spinach

  Be sure to find the shoppable key ingredients and equipment at the end of the post

Cheesy Ravioli with Squash and Spinach

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Cheesy Ravioli with Squash and Spinach

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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.

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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.

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Add the remaining cottage cheese to the ravioli mixture and gently stir it in.

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Cut the heat and it’s ready to serve.

Finishing Touches

Top each serving with the toasted walnuts.

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Top with parmesan cheese and more black pepper if desired.

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This is a really simple vegetarian recipe that is very quick to prepare and packs a satisfying flavor and texture punch. Under-boiling the ravioli is key because it will continue to cook in the sauce with the squash without overcooking and becoming mushy.

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The cottage cheese curds don’t melt per se, but give a cheesy, creamy flavor and texture, providing the creaminess of a traditional cream sauce. Overall the dish feels lighter. The toasted walnuts add crunch and provide a real fall-flavor combination with the butternut squash. I hope you give this Cheesy Ravioli with Squash and Spinach a try; it might seem a little different – and it is! But it’s a great weeknight dinner. Take care and be well, xo Kelly

Key Ingredients and Equipment

1001 Equipment and Ingredients

Covered Cast Iron Braiser | DI ORO Silicone Spatula Set | OXO Colander | OXO Measuring Cup Set | Pasta Bowl Set

 

Be sure to visit Beth’s Amazon Shopfront for more recommended items – from tabletop and kitchen, to travel and home essentials.

Print

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Cheesy Ravioli with Squash and Spinach

  • Author: Inspired by Taste of Home Test Kitchen
Print Recipe

Ingredients

2 8-oz. Packages of Fresh Refrigerated Cheese Ravioli

3 tbsp. Butter

3 Garlic Cloves, minced

1 12 to 15-oz. Package of Frozen, Cubed Winter Squash, thawed

1 5-oz. Package Fresh Baby Spinach

1 16-oz Container of Cottage Cheese

1/2 tsp. Kosher Salt, more to taste

Black Pepper, to taste

1 cup Chopped Toasted Walnuts

Parmesan Cheese

Instructions

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.

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Kelly Djalali

is our 40s+ fashion & food contributor. She posts a Daily Look on Tuesdays, writes about Fashion on Thursdays, joins Beth for Fridays with Oscar and shares a new recipe Sunday evenings.

She’s 47, 5’0, and a petite 0/XS.

Kelly also has a food blog called Djalali Cooks, which you can find by clicking the world icon below.

See author's posts

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