Butternut Ravioli Stew

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Per Serving: PER SERVING:
431 Calories; 17g Fat; 14g Protein; 58g Carbohydrate; 6g Dietary Fiber; 132mg Cholesterol; 710mg Sodium. Exchanges: 3 1/2 Grain (starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

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  • 6

Ingredients

  • 2 tablespoons butter
  • 2 onions, chopped
  • 3 pounds butternut squash, stab, microwave to soften, peel, deseed and cube
  • 1/2 cup white wine
  • 3 cans chicken broth (try low sodium)
  • 1 pinch nutmeg
  • 1 pinch cinnamon
  • 1 pinch ginger
  • 1 pound cheese ravioli, frozen or fresh
  • 3/4 cup neufchatel cheese
  • salt and pepper
  • 3/4 cup half and half

Preparation

Step 1

In a soup pot, heat butter over medium high heat. When hot and melted, add onions and saute till translucent. Add the squash, wine, and chicken broth. Add the spices. Reduce heat and simmer for 10 minutes.

Meanwhile, cook ravioli according to package directions. Drain and set aside.

In a blender, blend HALF the stew and all the Neufchatel cheese to a smooth consistency, add back to the stew. Now add raviolis and carefully incorporate in. Add half and half, heat till almost a simmer, correct seasoning if necessary and serve.

SERVING SUGGESTIONS: A big spinach salad would round this off nicely.

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